During my time in the Philipines, I grew to LOVE Pancit. Or Pansit…it depends who you ask.
Anyway, basically Pancit is a filipino noodle dish. It can be made with a wide range of ingredients…basically whatever the cooks preference is. In the Philipines, Pancit is eaten at any time of day or night. It’s not unusual to have Pancit for breakfast, as some people add a beaten egg towards the end of cooking. I haven’t tried it that way, but maybe someday I will.
I’ve also been told that in the Philippines, it’s always served at birthday parties for good luck! I can’t guarantee the luck…but I can guarantee a tasty meal!
Don’t forget to squeeze a little lemon juice on your pancit before you dig in!!
Anyway, I hope you try this amazing filipino dish.
Ingredients
vegetable oil for sauteing/browning
3 boneless pork ribs, sliced into thin strips
1 boneless top loin steak, sliced into thin strips
2 carrots, minced
2 celery stalks, minced
2 cloves garlic, minced
pepper to taste
1 lb small shrimp, cleaned
1 16 oz pkg cole slaw mix (not the purple mix please)
1/2 can chicken broth
1/2 cup soy sauce
1 8 oz pkg rice noodles (bijon noodles)
5 green onions, sliced
lemon wedges
Directions
Heat oil in a large wok or skillet to medium-high heat. Add the meats and stir until browned. Remove the meat from the skillet and set aside.
To the same skillet, add the carrots, celery and garlic and cook for 5 minutes, add a bit more oil if needed. Season with pepper if desired. Add the shrimp and sautee just until they turn pink. Add the slaw mix, stir to incorporate, lower the heat to medium-low and cover pan for 5 minutes.
Remove the cover, increase the heat to medium, and stir in the chicken broth and soy sauce. Add the meats back into the pan, then add the noodles (they are slightly stiff and might have to be kind of pushed down on top of all the other ingredients). Once all the noodles have been added, mix them into the other ingredients, getting all the noodles wet (you might want to use tongs). Cover for about 10 minutes.
Uncover and using two large forks, large spoons, or tongs, turn everything in the skillet and incorporate. If too dry add a bit more chicken broth, though this dish should not be soupy. Taste. Add more soy sauce and pepper if needed. Garnish with green onion and serve with lemon wedges on the side.
print this recipe here
