Pancit Lukot

Method

1. Buy lukot only from a licensed seafood supplier who can identify the species and confirm it is harvested legally for food.
2. Rinse gently in several changes of cold water to remove sand, then blanch in boiling water for 30 seconds and drain well.
3. Heat oil in a wide pan and sauté garlic, onion, and tomato until the tomato begins to soften.
4. Add chile and fish sauce, then increase the heat to medium-high.
5. Add the drained lukot and toss gently for 60–90 seconds, just until hot; it should remain delicate rather than shrink into rubbery knots.
6. Remove from the heat and add calamansi, spring onion, and pepper.
7. Serve immediately with rice. Keep the page distinct from ordinary flour-noodle pancit by explaining that lukot is a marine egg strand.