Pancit Filipino Noodles
By
Mary Ann F
@Mary619
1
Ingredients
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1 pkg16 oz canton style noodles ...or
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1 pkg16 oz bihon style noodles
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1/2 pkg16 oz chinese style sausage, sliced thin
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1store-bought rotisserie chicken, shredded
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2 can(s)chicken broth plus
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1 can(s)water
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·water, reserved if needed
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1/2 csoy sauce
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1 largeonion, julienned
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2 cloveminced garlic
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3 Tbspvegetable oil
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1/2 mediumcabbage, julienned
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2 mediumcarrots, julienned
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2celery stalks, sliced thin
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1red bell pepper, seeded & julienned
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·black pepper, to taste
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GARNISH
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·sliced scallions
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·lemon wedges
How to Make Pancit Filipino Noodles
- 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.
- 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.