Pancit Filipino Noodles

Name: Pancit Filipino Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian
Ingredients: 1 pkg 16 oz canton style noodles ...or; 1 pkg 16 oz bihon style noodles; 1/2 pkg 16 oz chinese style sausage, sliced thin; 1 store-bought rotisserie chicken, shredded; 2 can(s) chicken broth plus; 1 can(s) water; water, reserved if needed; 1/2 c soy sauce; 1 large onion, julienned; 2 clove minced garlic; 3 Tbsp vegetable oil; 1/2 medium cabbage, julienned; 2 medium carrots, julienned; 2 celery stalks, sliced thin; 1 red bell pepper, seeded & julienned; black pepper, to taste; GARNISH; sliced scallions; lemon wedges

By Mary Ann F
@Mary619

Pancit is a traditional dish served in Filipino homes mainly for birthdays and celebrations. It is believed that noodles represent long life and health. I can still picture my mom and grandmother lovingly prepare this recipe and I was an eager child ready to assist with prepping the vegetables. Since their passing, it is important for me, now more than ever, to celebrate my roots and keep our cultural traditions alive. When I make this dish it's as if we're all cooking and laughing together again. I hope you come to try this tasty dish so you too can live a long and healthy life. Enjoy!

Rating:

★★★★★ 2 votes5

Comments:

10 Comments

Prep:

30 Min

Cook:

30 Min

Method:

Stir-Fry

Ingredients

1 pkg

16 oz canton style noodles ...or
1 pkg

16 oz bihon style noodles
1/2 pkg

16 oz chinese style sausage, sliced thin
1

store-bought rotisserie chicken, shredded
2 can(s)

chicken broth plus
1 can(s)

water
·

water, reserved if needed
1/2 c

soy sauce
1 large

onion, julienned
2 clove

minced garlic
3 Tbsp

vegetable oil
1/2 medium

cabbage, julienned
2 medium

carrots, julienned
2

celery stalks, sliced thin
1

red bell pepper, seeded & julienned
·

black pepper, to taste
GARNISH
·

sliced scallions
·

lemon wedges
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How to Make Pancit Filipino Noodles

Step-by-Step

Heat 2 Tbsp of oil on high in a large wok or cooking pot. Just as oil begins to smoke carefully add sausage and onions. Saute for 1 minute then add carrots, celery, red bell pepper, garlic and chicken. Cook for another two. Add black pepper to taste. Remove from wok/pan and set aside.
In the same wok/pan add 2 cans of broth plus 1 can water, soy sauce, and Tbsp oil. Once it begins to boil turn the heat to medium-low and add noodles. Mix gently so not to break fragile noodles and often so the noodles do not stick to the bottom of the pan and burn. Additional water can be added if necessary. Cook only until noodles are firm (not hard and definitely not mushy). Cooking times vary depending on the brand and type of noodle used. I sample the noodles throughout this process until I get the right consistency.
Mix cabbage, sauteed vegetables and meats into the noodles. Turn off the heat and and allow to sit covered for ten to fifteen minutes. Serve garnished with scallions and lemon wedges.
NOTE: Pancit is versatile and any combination of vegetables, meats and/or seafood can be used. I often mix canton and bihon style noodles (like my mom and grandma did) and prefer to make my own broth using dark meat chicken and later shredding it for the dish. Low sodium broth and light soy sauce can be substituted for this recipe as well.
VEGETARIAN and VEGAN FRIENDLY: Pancit style noodles are mainly rice flour/ cornstarch based and do not contain animal products. Substitute with vegetable broth and your choice of vegetables, soy meat and/or tofu.

My health-concious friends and coworkers love my meatless version =)