Pancit

PLEASE PIN ME!

~ Carmen

One of the first Filipino dishes Joe made for me was Pancit, a quick and easy noodle meal that actually tastes better the second day.  Because it warms up easily, I love to take the leftovers for my lunch.

Panic is a perfect dish to pair with lumpia, Filipino spring rolls.  Or use as a side with our adobo chicken recipe.  Whenever we visit Joe’s family, at least a couple of the cousins bring their pancit to the family celebrations.  Pancit, however, didn’t originate in the Philippines.  It was brought to the islands by Chinese merchants.  The name literally means in Chinese “something conveniently cooked”.  Think Chinese merchant ship fast food.  Historians believe that after the merchants set up shop in the Philippines, they eventually ran out of their wheat noodles and looked for a suitable substitute.  Rice flour noodles were an easy replacement.



Filipinos adopted some of the Chinese traditions which included serving noodles for one’s birthday.  Since long noodles, represent long life, it is important to not cut the noodles before eating.  The variations are as numerous as the different cultural influences that have shaped the Philippines.

Print Recipe
Pancit- A Filipino Delicious Noodle Dish
Course Main Dish
Cuisine Filipino
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 8 oz dried vermicelli (rice noodle or mung bean thread)
  • 8 oz pancit canton noodles (you can substitute Chinese egg noodles)
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 small onion diced
  • 1 lb chicken breast or thighs cut into bite-sized pieces or shredded
  • 1/4 c toyomansi (substitute 1/2 soy sauce with 1-2 tbsp or lemon or lime juice
  • 1/4 c soy sauce
  • 1/2 head cabbage shredded
  • 2 large carrots peeled and shredded
  • 2 stalks celery chopped
  • 2 green onions chopped
Course Main Dish
Cuisine Filipino
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
  • 8 oz dried vermicelli (rice noodle or mung bean thread)
  • 8 oz pancit canton noodles (you can substitute Chinese egg noodles)
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 small onion diced
  • 1 lb chicken breast or thighs cut into bite-sized pieces or shredded
  • 1/4 c toyomansi (substitute 1/2 soy sauce with 1-2 tbsp or lemon or lime juice
  • 1/4 c soy sauce
  • 1/2 head cabbage shredded
  • 2 large carrots peeled and shredded
  • 2 stalks celery chopped
  • 2 green onions chopped
Instructions
  1. Soak rice noodles in warm water for 10-15 minutes until soft.
  2. Place the egg noodles in a large heat-proof bowl. Pour boiling water to cover. Let stand for 1 minutes then drain and set aside.
  3. In a large wok or skillet, stir fry garlic and onions over medium-high heat in oil until the onions are translucent (about 2 minutes).
  4. Add chicken and fry until no longer pink.
  5. Add toyomansi and soy sauce and stir to coat chicken.
  6. Add vegetables and stir fry until the cabbage is wilted.
  7. Add noodles and continue to stir fry until the noodles are well coated and heated through. If noodles start looking dry, add a few tbsp of water at a time.
  8. Scatter green onions on top.

 

Please let us know what you think of the pancit recipe by commenting below.  We hope you enjoy it as much as we do!  Keep up with our upcoming adventures by subscribing to our weekly newsletter and following us on social media.

~ Carmen



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