Filipino Style Pancit
filipino style noodles in sauteed meat and vegetables and broth
Yield: 6
Materials
- 1/4 cup oil
- 4 cloves garlic finely chopped
- 1 medium onion finely chopped
- 2 pcs chorizo bilbao sliced
- 1/2 cup chicken breast cut up into small chunks
- 1/2 cup ham cut up into small pieces
- 1/4 cup fish sauce
- 1 medium carrot cut in half and sliced lengthwise
- 1/2 cabbage chopped
- 4 cups chicken stock
- 4 oz pancit bihon
- 4 oz pancit canton
- 3 tbsp oyster sauce
- salt and pepper to taste
- calamansi or lemon
Instructions
- Prepare the pancit bihon by soaking it in hot water for 3 mins. Strain and run it on cold water. Set aside.
- Heat the pan in medium high. Saute the garlic and onions. Add your meats and saute for 4 minutes.
- Turn the heat on high. Pour in the fish sauce. Continue sauteing for 1 minute.
- Add the carrots, cabbage and chicken stock. Bring to a boil.
- Put in the noodles, pressing down to soften and loosen up. Start tossing and mixing until most of the broth is absorbed and the noodles are cooked.
- Add oyster sauce, salt and pepper to taste. Serve hot.
Notes
- One official way to eat pancit is to squeeze calamansi (Philippine lime) or lemon. It gives a fresh zest to the dish and balances out the flavors for every bite.
- Chorizo bilbao is a type of Filipino dry sausage. You can find it at a Filipino store, or you can try to sub with lap cheong (chinese sweet sausage).
- Make a batch and separate in containers for a quick meal on a busy week.
- I made this dish with the ingredients I have on hand. Feel free to swap it with what you have in your kitchen far as protein and vegetables go. As usual, taste and texture might vary depending on the ingredients switch. Play up and enjoy!