Pancit

A Filipino inspired noodle dish that is full of flavor and easy to enjoy!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesAsian

Ingredients

8OunceRice sticks labeled for Pancit Bihon
1Tablespooncanola oil
1eachmedium onion finely sliced
5Clovegarlic chopped
1Cupgreen cabbage shredded 1/8 inch thick
1each1 medium size carrot shredded 1/8 inch thick
1Poundsmall shrimp 31/35 size, peeled and deveined
3piece(s)chicken thighs or drumsticks cooked and shredded
4Cupchicken broth or stock
2Tablespoonsoy sauce
1Tablespoonfish sauce
1⁄2eachlemon, juiced
 eachfreshly ground black pepper
1Cupsliced green onions, 1 inch thick

Optional Garnishes

 eachlemon wedges
 eachchopped scallions

Instructions

  1. Heat a large wok or sauté pan to medium-high heat. Add canola oil.
  2. Stir fry the garlic and onions until the onions turn clear. Be careful not to burn the garlic.
  3. Add cabbage and carrots and cook until wilted.
  4. Add the shredded chicken pieces and shrimp (if using). Lightly stir fry 2-3 minutes. Pour the mixture onto a bowl and set aside.
  5. Pour the chicken stock into the heated wok. Once it starts boiling, turn the heat down to medium.
  6. Add rice sticks, soy sauce, and fish sauce. Boil for another 5 minutes or so until there is approximately 1/4 cup stock left.
  7. Add the meat mixture back into the wok. Lightly toss until all the liquid has evaporated.
  8. Add freshly ground pepper to taste, lemon juice and sliced green onions.

Notes

Calamansi juice can add a really nice bright citrus flavor to the pancit. If available, squeeze some Calamansi juice onto the pancit and toss just before serving.

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