Filipino Pancit Food

QUICK AND EASY PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
• Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

FILIPINO PANCIT

Steps:

• In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
• The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
• Drain the marinade off the chicken and discard the marinade.
• In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
• In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
• Add the carrots and stir fry for about 5 minutes.
• Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
• Add the chicken to the vegetables and continue stir frying.
• Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
• Keep cooking and mixing until the noodles are tender and cooked thoroughly.
• Serve with the green onions and/or lemon juice from the lemon slices.

TRADITIONAL FILIPINO PANCIT

Steps:

• Gather the ingredients.
• Heat the oil in a large wok or deep, heavy skillet. Add the chopped vegetables and onion, wok fry for three minutes over high heat.
• Add the garlic and fry for one minute more.
• Add the ginger and the shrimp and continue to stir-fry until the shrimp have turned pink and are cooked through, this will only take a few minutes.
• Add the broth and bring to a boil, then add the pancit canton noodles. Stir gently to help soften the noodles, once softened reduce the heat and cook for five minutes for the noodles to soak up the broth.
• Finally, when the noodles are cooked and the broth well-reduced, add the soy and the fish sauce, taste and adjust with more of either depending on your taste.
• Serve the cooked pancit in large, warmed bowls, spoon out the noodles, shrimp and vegetables then spoon over the broth. Garnish with finely chopped cilantro if you wish.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

FILIPINO PANCIT

Steps:

• Soak the pancit noodles for about 5 minutes until soft.
• Slice and chop the vegetables and the meat and set aside. Heat the oil in a wok or large non-stick pan and add the pork, onion and garlic. Saute until the pork is cooked through. Add the vegetables and saute about 3 minutes.
• Add the water, soy sauce, oyster sauce, bouillon, sugar and pepper (to taste). Bring to a simmer and let the mixture cook for about 5 minutes.
• Add the soaked pancit and the vermicelli. Stir until the vermicelli is cooked and the noodles have soaked up the broth.
• Serve with a wedge of lemon to squeeze over the top before eating.

PANCIT CANTON

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
• Set aside.
• Heat oil over medium-high heat in wok or large skillet.
• Saute garlic and onions until tender.
• Add pork, chicken and shrimp, and cook until browned.
• Add soy sauce, stirring to flavor.
• Add chicken broth and bring to boil.
• Add cabbage, green beans, carrots and mushrooms.
• Cook until vegetables are tender, yet crisp, 5-8 minutes.
• Add noodles, mixing gently to prevent them from breaking.
• Cook until liquid is absorbed and noodles are done, about 10 minutes.
• Remove from heat.
• Season with black pepper and patis.
• Garnish with green onions and lemon wedges.