Pancit
Have you tried Pancit? It is pure comfort food-chicken, noodles, vegetables-with an Asian spin. It is a very popular family style dish here. There are as many recipes for Pancit as there are Filipino families so feel free to adjust the recipe as desired. You can add pork, green beans, mushrooms, or any other good stir-fry vegetables you like. Be sure to check for saltiness before adding the soy sauce. If you do not have the low-sodium soy sauce you will need to use much less. This is a typical stir fry so be sure to get all of your meats and veggies prepped and ready to go before you start cooking because it goes very quickly.
Pancit
serves 6, prep 30 min, cook 10 min- 1 pound chicken pieces
- 5 cups chicken broth or water
- 1/2 cup low sodium soy sauce (lite), divided
- 8 oz. rice stick noodles
, available in most grocery stores
- 1/4 cup oil (peanut or sesame preferred)
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 lb shrimp, peeled and deveined
- 4 carrots, julienned (about 1 cup)
- 4 celery stalks, julienned (about 1 cup)
- 2 cups cabbage, thinly sliced
- Simmer chicken pieces in chicken broth or water until fully cooked.
- Remove meat, cool and shred with two forks.
- Bring chicken broth to a boil and add 1/4 cup low sodium soy sauce.
- Add rice noodles and boil for three minutes.
- Heat oil in a large pan over high.
- Add onion and garlic, stir fry until translucent.
- Add chicken meat, shrimp, and 2 tbsp low-sodium soy sauce. Stir fry several minutes.
- Turn off heat to rice noodles. Reserve 1 cup of broth/soy sauce mixture from noodles.
- Add vegetables and small amount of broth to pan. Stir fry an additional minute.
- Using tongs, add noodles to the pan with meat and vegetables
- Turn heat to low and toss meat, vegetables and noodles.
- Taste. Add soy sauce if needs salt, if too dry, add reserved broth.
- You can use kitchen shears to cut noodles into shorter lengths if desired.
- Garnish with green onions and fried onions or garlic
if desired.
It is really easy to julienne your vegetables with this peeler, and it makes for a really nice presentation, but feel free to chop them any way you like.
Posted in Main Dish
October 28th, 2009 at 8:58 pm
That looks delicious and I think I will make it this week! Thanks!!
October 28th, 2009 at 9:13 pm
I think you know my tastes well enough by now to know that I want to take that take and upend it into my mouth. 😀
October 29th, 2009 at 6:48 am
I make a quick veggie pancit a lot, I love it because it is a great way to use up all my leftovers! Great photo.
October 29th, 2009 at 6:56 am
Those. are. AWESOME.
I’m definitely making them for Halloween brekkie!!
October 29th, 2009 at 6:59 am
i LOVE pancit!! unfortunately for some reason, my husband doesn’t like these thin rice noodles so we never have it … but i should make some just for myself. 🙂
October 29th, 2009 at 8:09 am
I LOVE pancit… I make it often!
October 29th, 2009 at 11:30 am
That’s some nice looking bijon you have there, and the recipe is very authentic. If I’m in a rush, I used shredded rotisserie chicken instead of simmering the chicken breast.
October 29th, 2009 at 11:50 am
I have made pancit before and could never get it right. I will have to try your version so I don’t end up with one giant lump like I usually do! I like Ninette’s idea of using rotisserie chicken in a pinch.
October 29th, 2009 at 11:53 am
That would be “take that plate.” Sheesh.
October 29th, 2009 at 4:37 pm
Robin Sue. I never boil my noodles. Let them soak in hot water for 20 minutes or until al dente. Then you drain them and stir fry them for a couple minutes with a little chicken broth for flavor. They’ll do their final softening in the pan without disintegrating.
October 30th, 2009 at 5:59 am
Thanks Ninette!
October 30th, 2009 at 2:26 pm
I thought after eating Phad Thai three days in a row noodles wouldn’t look good again for weeks.
I was wrong.
These look delicious.
October 30th, 2009 at 6:42 pm
Oh, god, you’ve got me again with this. I’m a little freaked out by the feeling that you seem to be living inside my stomach, but not in a crazy, stalkerlady way.
I was excited about the split pea soup I’d made for dinner, until I saw this. Now I’m a wee bit depressed. I want noodles!
November 4th, 2009 at 12:15 am
I was surprised to see that you made this and you aren’t Filipino – it looks better than what I could ever make! Congratulations!
December 2nd, 2009 at 8:14 pm
just made this tonight…amazing! i pretty much suck at asian cooking. i can never get my timing right and i always overcook stuff. but, this actually turned out great!
May 16th, 2012 at 4:29 pm
I was looking for a pansit recipe..found it !! I am a R.N. and worked for 15 yrs at Mass Eye and Ear Infirmary in Boston, Ma. I had the great fortune of working with nurses born and raised from the Phillipine’s who were great nurses and amazing cooks. This dish was an absolute favorite!! So snaps to Asinet C. , Saida S. , Pearl I. , Ruthie,
Sorry if I missed anyone… amazing after all these years to crave this !
October 8th, 2014 at 12:36 pm
[…] this image is not the pancit I made. It is from someone’s cooking blog that is much cooler than mine. I will try to get more detailed with recipes and images next […]
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