Pancit With Bean Thread Noodles Food

PANCIT CANTON (FILIPINO STIR-FRIED NOODLES)

Steps:

• In a large pot, add the water and bring to a boil. Cook the vegetables using the following instructions:Cabbage: Cook for about 1 minute or until soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. String beans: Cook for about 2 minutes or until slightly soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Chinese celery: Cook for about 2 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Carrots: Cook these last because it might stain your water. Cook for about 3 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.
• In a large pan or a wok over medium high heat, add the vegetable oil and onions. Saute onions for about one minute, then add the garlic and saute for 30 seconds or until fragrant.
• Add the pork and chicken strips into the pan and cook for about 2 minutes or until the meat changes color to light brown.
• Add chicken broth, soy sauce, and oyster sauce into the pot and stir until all ingredients are combined. Cook for an additional 5 minutes to thicken the sauce and finish cooking the meat.
• Add the shrimp and cook until it turns pink and opaque, about one minute.
• Add the wheat noodles and cook for 1-2 minutes until the noodles are al dente.
• Add the blanched vegetables in the pan and stir them in to combine with the ingredients. Cook for an additional 1-2 minutes to warm the veggies.
• Serve the pancit canton immediately.

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.

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.

GRANDMA NENA'S LUMPIA AND PANCIT

Steps:

• Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes.
• In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers.
• In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.
• Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel.
• Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender.
• For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

SOTANJON PANCIT (BEAN THREAD NOODLES)

Steps:

• Boil chicken with water and ginger until tender. Reserve the liquid. Soak noodles in warm water for a few minutes until soft. Cut chicken into bite-size pieces. In large skillet, saute garlic in oil; add onion, celery and carrots and cook until tender. Gradually add chicken, noodles and liquid a little bit at a time. Add salt, pepper and soy sauce. Garnish with green onions.

PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside.
• In a skillet over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from skillet and set aside. Saute the cabbage and carrots until tender. Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.