Imagine the comfort of buttered noodles, but with the tang of citrus and the saltiness of fish sauce. Chad Valencia of Lasa restaurant in Los Angeles loosely modeled his totally addictive pancit after Italian aglio e olio. At the restaurant he adds grated cured egg yolk.

Chad Valencia
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Credit: Thomas J. Story

Recipe Summary

35 mins
Serves 8 (makes 8 cups)


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add about 2 tbsp. salt (the water should be as salty as the sea).

  • Meanwhile, melt butter in a small saucepan over low heat. Remove from heat and stir in calamansi juice, fish sauce, and 1 tsp. salt.

  • Cook noodles in boiling water until barely tender, 1 minute. Drain and return to pot.

  • Toss noodles with calamansi butter. Transfer half to a serving bowl and scatter with half of green onions. Pile in remaining noodles and scatter remaining onions on top.

  • *Unless you have a friend with a calamansi (aka calamondin) tree, you're unlikely to find this small, tart citrus that tastes like a cross between lime and kumquat with a faint floral bitterness. (Though Seafood City supermarket chain in California sometimes carries fresh calamansi.) So go online for bottled Sun Tropics pure calamansi ( Or use our Test Kitchen fresh citrus substitute: Combine 3 tbsp. lime juice, 1 tbsp. Meyer lemon juice, and 1 tbsp. orange juice.

  • Find fresh pancit egg noodles and chow mein noodles at Asian markets. Find Megachef Premium fish sauce at, or Red Boat fish sauce at well-stocked grocery stores.


Lasa, Los Angeles

Nutrition Facts

674 calories; calories from fat 53%; protein 11g; fat 40g; saturated fat 19g; carbohydrates 70g; fiber 3.9g; sodium 1474mg; cholesterol 60mg.