Do you know what Pancit is? Have you had it before? It’s basically the go-to food in the Philippines when you need something to take to a potluck or party. You know, kind of like how lasagna is here. I’ve wanted to make it for a long time and finally decided to give it a go. I looked up all the recipes I could find for Filipino Pancit and kind of mixed them together to make one that I thought would suit our tastes best.
It turned out great and I will definitely be making it often. If you love Filipino Pancit but have been a little intimidated to try making it yourself, fret no more. It’s simple and I’m here to show you just how easy and quick it is to throw together.
The most time intensive part is chopping up the veggies, but if you are like me you probably find it therapeutic.
First of all, all the recipes I looked at called for Pancit noodles, which I could not find in the ethnic isle of my grocery store. I picked one I thought would work best. I used a 6.75 ounce package of Dynasty Maifun Rice Sticks.
As far as what meat to use in the recipe. Most of the recipes I looked at used very small pieces of pork. Fresh or pre-cooked leftover. I love that this can be a leftover makeover meal. I had some leftover Teriyaki Chicken Thighs and used that meat cut into very small pieces. It worked great and gave an extra layer of flavor because the meat had been cooked with Teriyaki Sauce. Basically any chicken, pork or tofu will work great in this recipe.
The most typically used veggies in the dish are carrots, bell peppers, green onions, cabbage, and green beans. You can use any combination of these, and you can add in other favorites if you want to. I would suggest that you consider cooking time and size so that all of the veggies come out cooked to the same degree.
Garlic is also a very important part of this dish. You need a good amount. I chopped up about 7 or 8 large segments.
The sauce is actually very basic. You really just need some pork or chicken bullion, soy sauce, a little sugar and some water.
I do not have a wok, so I used my extra large frying pan.
- 1 (6.75 ounce) package of Rice Sticks or Pancit noodles if you can find them.
- 2 tbsp canola oil
- 7-8 large segments of garlic, chopped finely
- 3 green onions, sliced thinly
- 1-2 cups of chicken or pork, cut into tiny pieces (I use precooked. If you are using raw, saute it quickly before adding garlic and onions)
- 4-6 cups of a variety of cut up veggies. I suggest; carrots, green beans, bell pepper, snap peas, and cabbage)
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp chicken or pork bullion
- 1 cup water,
- dash of ground pepper, optional
- Fill a large bowl with warm/hot water and place noodles in the water to soak for at least 10 minutes.
- Add oil, garlic and green onions to your frying pan and saute for about 2 minutes or until fragrant and starting to become slightly translucent.
- Add cooked meat pieces, mix well and then add all of the chopped up veggies. Cook veggies for 5-7 minutes or until just becoming slightly tender.
- While veggies cook, mix up sauce by combining soy sauce, sugar, bullion and water. Whisk together and set aside.
- Drain noodles and add them to the mixture in the frying pan. Pour seasoning mixture over noodles and stir them into the meat and veggies. Let Pancit cook for a few more minutes giving the noodles time to soak up the thin sauce.
- Serve and enjoy!