PCIJ’s online article said this noodle was actually named from the maker but it had no supporting information actually also made me hunger (no pun intended) for more, info that is.
Googling for Pancit Efuven showed only a handful of pages and most links were actually some of my own forum posts and pictures. So I decided to update my blogpost about this Ilonggo noodle, not that I'm an expert but the fact that I am familiar and has some visual information that would certainly satisfy, at the same time spark more, interest on efuven.
My familiarity with this noodle started on the fact that it had become one of the staple noodle dish prepared at home, whether on special occasion or just any given Sunday lunch. I can only assume that we (family members) got curious about this noodle variety that we tried to use it instead of the usual pancit canton, bihon or sotanghon. Or we might also have heard others talked about it or ate in some restaurants serving this pancit.
As what the packaging says, it has no special ingredients, just plain and simple noodle. Some say it’s the local version of linguine, others a much cleaner pancit canton. It doesn’t really matter but for me t does taste like a cross between a pancit and pasta, if ever there are some differences in the terms.
Just like most of our pancit cooking at home, we don’t have a single recipe when we cook pancit efuven. It’s just the usual, throwing-in of available meat and vegetables plus the seasoning. This one had ground meat with kalabasa, patola and pechay. But I ate more of the noodles rather than the meat and veggies since I like the simple flavour of this noodle.