A quick chilimansi noodle hack inspired by Kodawari, using pancit canton, calamansi, shrimp depth, and a fried sunny side up egg.
Kodawari is a modern, casual Japanese restaurant that incorporates Filipino flavors and elements, best known for its gyudon bowls topped with fried talbos ng kamote. Among their well-loved dishes, they serve chilimansi noodles: a riff on classic pancit canton made with thick fresh ramen noodles, a tangy-spicy chilimansi sauce, an onsen egg, and shrimp.
This Kodawari-inspired chilimansi pancit canton recipe reimagines familiar flavors using pantry staples. Fresh ramen noodles aren’t the easiest to find. Pancit canton, on the other hand, is far more accessible, reliable, and likely already in your pantry. Combining calamansi and chilimansi pancit canton packets for the sauce lets you control the spice level, while fresh calamansi juice adds brightness. A crushed shrimp cube provides a deeper, seafood-y savoriness–reminiscent of what you would get in Kodawari’s noodles. Heat can be adjusted with togarashi or chili powder towards the end.
This Japanese seasoning translates to "chili pepper" in English. There are three types of togarashi: ichimi togarashi (one-flavor spice), or ground chili pepper; shichimi togarashi (seven-flavor spice), made with 7 spices and aromatics; and nanami togarashi, shichimi with stronger citrus flavors.
This version leans into a fried egg instead of an onsen egg (which takes longer to make than the entire recipe): not fussy, just gloriously crisp-edged and golden. It just makes sense to use a fried egg because when you think pancit canton, you think fried egg.
If you have frozen shrimp, you can add them for extra protein, but the dish stands on its own without it.
It’s not meant to be an exact replica–just a simple, quick hack that captures the same tangy, spicy, savory indulgence with ingredients that are easier to find and easier to work with.
Cook the noodles: Boil water and cook pancit canton noodles according to package instructions. Drain well and set aside.
Fry the egg: Fry an egg to your liking — crispy edges are especially nice with this.
Prepare the sauce: In the same pan used to cook the egg, mix together all pancit canton seasoning and oil packets. Add chili powder or togarashi, calamansi juice, soy sauce, sesame oil, grated garlic, grated onion, sugar, and shrimp cube. Stir until smooth and combined.
Cook the shrimp (Optional): If using shrimp, briefly cook in a pan with a little neutral oil until just done. Set aside.
Combine: Toss the cooked noodles in the pan with the sauce until everything is well coated. Add shrimp if using.
Serve: Plate the noodles, top with fried egg and extra squeeze of calamansi, and enjoy immediately.
