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pancit recipe

Pancit Recipe

Pinklady
Pancit, a staple in Filipino cuisine, traces its roots back to Chinese immigrants who brought noodle dishes to the Philippines. Over time, the dish evolved, incorporating local ingredients and flavors. The word "pancit" is derived from the Hokkien word "pian i sit," which means "convenient food."
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Chinese, Filipino
Servings 4

Equipment

  • Large wok or deep skillet
  • Wooden spoon or spatula for stir-frying
  • Cutting board and knife
  • Mixing bowls
  • Strainer (for noodles)

Ingredients
  

  • Noodles: 200g Pancit Bihon (rice noodles) or Pancit Canton (wheat noodles)
  • Protein: 200g chicken breast (sliced thin), 100g shrimp (peeled and deveined), or 150g pork (thinly sliced)

Vegetables:

  • 1 cup cabbage (shredded)
  • 1 carrot (julienned)
  • 1 bell pepper (sliced thin)
  • 1 onion (sliced)
  • 3 cloves garlic (minced)

Sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce (optional)
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon calamansi or lemon juice
  • Cooking oil: 2 tablespoons vegetable oil
  • Toppings: Spring onions and lemon slices for garnish

Instructions
 

  • Prepare the noodles
    If using Pancit Bihon (rice noodles), soak them in warm water for 10-15 minutes until they soften. Drain and set aside.
  • For Pancit Canton (wheat noodles), cook them in boiling water according to the package instructions, then drain and set aside.
  • Cook the protein
    Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over medium heat. Add the chicken, shrimp, or pork, and cook until the meat is no longer pink and fully cooked through. Remove from the pan and set aside.
  • Sauté the vegetables
    In the same wok, add another tablespoon of oil. Sauté the garlic and onions until fragrant and translucent, about 2 minutes
  • Add the carrots, bell peppers, and cabbage, and stir-fry for 3-4 minutes until they are tender but still crisp.
  • Add the sauces
    Pour in the soy sauce, oyster sauce, and fish sauce (if using). Stir well to combine with the vegetables. Season with black pepper and calamansi or lemon juice for a citrusy kick.
  • Combine noodles and protein
    Add the softened Pancit Bihon or cooked Pancit Canton noodles into the wok with the vegetables. Toss everything together to coat the noodles in the sauce. Add the cooked chicken, shrimp, or pork back into the pan and stir to combine.
  • Garnish and serve
    Once everything is well mixed and heated through, transfer the pancit to a serving dish. Garnish with chopped spring onions and lemon slices on the side. Serve warm and enjoy!

Video

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