Just make sure you have a large enough pan/wok. 2 sections will feed a family of 5-6 and the entire package will feed 8-10 people. I promise 1 section will feed 4 people + a little left over. You can just take a pair of scissors and cut them into individual sections. You’ll notice when removing from the packaging that the noodles are “folded” into three sections. ![]() I suggest using a low sodium soy sauce.ĥ) As far as Rice Noodles go, Mai-Fun are the best to use. I also recommend 1-2 teaspoons of “Oyster Sauce” or “Fish Sauce” into the broth mixture just before adding in your noodles, as the noodles will really soak up the flavor.įilipino food can be very salty. But suggest a local Asian Food Store as they will more likely be in stock.Ĥ) If you’re concerned about bland noodles, then I recommend not pre-soaking. You can usually pick these up at your local walmart. Just leave out the meats & sub out the chicken stock for vegetable broth instead.ģ) Highly recommend Mai-Fun Rice Noodles (rice sticks). Hope this helps & may you enjoy your own spin on a Filipino table staple.ġ) You can sub the pork for shrimp or chicken they cook much faster & really soak up the flavor of the broth.Ģ) For those of you whom are vegetarian. I’ve included a few tips & notations on my mother-in-laws recipe. This recipe is a basis to get started making pancit, but you can individualize it anyway that suits your palet. I always get asked to bring the pancit & it goes FAST! We (the family) serve it at every family occasion, baby shower, birthdays, weddings, funerals, holidays, basically anytime the entire 64 family members are gathered together. My husbands step-mother was Filipina & she taught me how to make Pancit & Lumpia. ![]() ![]() There are so many different variations of Pancit depending on the region. The recipe, photos, tips and nutrition facts were updated in 2020. Note: this recipe was originally posted in 2009. Looking for more Asian recipes? Try these! BUT if you are looking for something to serve along side try some sauteed broccoli and of course, Filipino lumpia. One thing I love about stir-fries is that you’ve got your veggies and meat all in one dish already. Pour in chicken broth, add noodles and cook until the liquid is absorbed. Cook just until the pork starts to brown. STEP #3: Heat oil in a large skillet or wok over high heat. STEP #2: Cut pork and vegetables into similar sizes. STEP #1: Soak noodles according to package directions. In this recipe, I use boneless pork chops, cabbage, carrots, yellow onion, green onion, and rice noodles. The great thing about most rice noodles is that they simply need to soak rather than boil so it saves some time! That being said, you could use udon noodles, chow mein or pancit canton noodles if you can find them.ĭES’ TIP: The key with any stir fry is to make sure that the vegetables are all cut uniformly so that they cook at similar times. ![]() NOODLES: Traditionally, pancit is made with vermeclli rice noodles. MEAT: Chicken, beef or pork as well as shrimp are common. As are onions, green beans, celery and snow peas. VEGETABLES: Cabbage and carrots are common. Much like a stir-fry it is made with noodles, vegetables and meat.Īnd much like other stir-fries, you could use just about any combo that you like: In case you’re wondering, pancit is a traditional filipino noodle dish. The results were spot on and childhood memories flooded back. I jotted down the ingredients and instructions and set out to create it. Like many family recipes, this wasn’t written down, my dad just remembered that my grandma added a little of this and a little of that when she was making it. I knew my dad knew the recipe so I gave him a call. Since Pancit literally means noodles there are many different versions of this dish out there and no two families make it the same. For just about every Filipino family out there someone has a recipe for Pancit, a stir-fried noodle dish with meat and vegetables. Recently I have been thinking about family traditions and recipes always come to mind. It’s a quick and easy stir-fried rice noodle dish with a savory sauce, pork and vegetables.
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