Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingredients. Most pancit dishes are characteristically served with calamansi, as its freshly-squeezed juice may be used for additional seasoning. Noodles were introduced to the Philippines by Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, or seaweed. Description The term pancit (or the standardised but less common pansít) is derived from either the Philippine Hokkien terms 扁食 () or 便的食 (). In the Filipino language, pansít is the generic word for noodles. Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants, with establishments specializing in them called panciterias or pancitans. Pancit has evolved in Filipino cuisine to combine both Chinese and Spanish techniques, as well as use local ingredients. Pancit is most commonly cooked by sautéing (guisado in Philippine Spanish) them with garlic, onions, vegetables (commonly carrots, green beans, cabbage, bell peppers, chayote, bottle gourd, patola, oyster mushrooms, and cauliflower, among others), and meat (including different kinds of Philippine longganisas) or seafood (including shrimp, fish, squid, crab, oysters, clams, and fish balls). Rarer ingredients include kamias, coconut milk, banana blossoms, mustard greens, okra, calabaza, tengang daga mushrooms, and shitake mushrooms. The ingredients of the sauce varies by recipe. These ingredients include soy sauce (or salt), vinegar, fish sauce (patis), bagoong alamang (shrimp paste), taba ng talangka (crab fat), oyster sauce, bugnay wine, fermented soy bean paste, and various sweet sauces (including coconut aminos and inihaw sauces). They can also be cooked in a broth or braised. Almost all pancit dishes are also uniquely served with sliced halves of calamansi, meant to be squeezed over the noodles (at the consumer's discretion) as the juice adds a tangy sourness. The most common other garnishings and condiments are flaked smoked fish (tinapa), fried garlic, crumbled pork cracklings (chicharon), labuyo chilis, shallots, ground