pancit which originated in Rosario, Cavite. In lieu of rice or wheat noodles, shredded unripe papaya fruit is used cooked with vinegar and fish. Usually partnered with dinuguan, a dish made of pig's blood. Pancit labong – An early version of Pancit Malabon that uses julienned bamboo shoots instead of noodles. Pancit Molo – wonton soup with wonton wrappers added to the broth, serving as its "noodles". Pancit papaya – uses julienned young papaya strips, instead of noodles. Seaweed pancit – a noodle variant from Tiwi, Albay which uses seaweed. It is rich in calcium and magnesium and the seaweed noodles can be cooked into pancit canton, pancit luglug, spaghetti, or carbonara. Instant pancit Commercial instant noodle versions of pancit are also available. They are popular due to their affordability. The most common flavors are mami and pancit canton, but other Filipino-style noodles are also being adapted for the Philippine market. See also Filipino cuisine Filipino Chinese cuisine List of noodles List of noodle dishes Noodle soups References External links PCIJ report on Pancit Different Types of Filipino Pancit Recipes Guamanian cuisine