Pancit (Tagalog pronunciation: [panˈsɪt] pan-SIT), 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.

Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, 'takway' ("pansit ng bukid")[5] or seaweed.

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).

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 black pepper, glutinous rice okoy, kinchay, peanuts, and sliced hard-boiled eggs.

[1] Pancit dishes are commonly served during gatherings, events festivals, and religious activities, due to the ease in which they can be cooked in large quantities.