Authentic Filipino Pancit Recipes

PANCIT - AUTHENTIC FILIPINO NOODLES WITH CHICKEN

Steps:

• This is what the rice noodles look like. I prefer the thin vermicelli
• In a wok or large skillet with higher sides, heat oil until nice and hot - sizzly, if you will.
• Place the chicken in and brown it on both sides until it's no longer pink. Remove and set aside. Skip this step if using precooked chicken.
• In the still hot pan, add carrots and celery and sauté for about 6 minutes until beginning to get soft but still firm.
• Add the minced garlic to the veggies and sauté for about 30 seconds.
• Add the cabbage mix and stir everything together...heating through...you don't want to cook the cabbage too much; it should be a little bit crunchy. Then, remove everything from the pan.
• In the still hot pan (see a trend? Keep that pan nice and HOT!) add the chicken broth, Worcestershire, soy sauce and dry soup mix. Heat through.
• Add the dry noodles to the pan and let the liquid get absorbed. It will happen, just wait for it...wait for it...see? It happens pretty quickly.
• As soon as the noodles have almost absorbed all of the liquid and they are easily stirrable (pretty sure that's a word), add the veggies and chicken back in and mix everything together; heating through. It's easier at this point to use tongs to mix.
• That's it! I like to add hot chili paste to mine afterwards. YUM!!

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.

30 AUTHENTIC FILIPINO RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Filipino recipe in 30 minutes or less!

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 vermicelli in water for about 5 minutes or until soft.
• Brown the pork in the oil with the soy sauce, garlic, and onion.
• Add the water and bouillon cube to the pork and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.

EASY AND HEALTHY FILIPINO PANCIT

Steps:

• Thoroughly rinse the miracle noodles under cold running water. Heat a wok or heavy skillet over high heat, then add the noodles to the dry skillet and cook on high for 5 minutes stirring occasionally. Remove the noodles from the skillet and set them aside.
• Return the pan to the stove, add the oil and reduce the heat to medium-high. Add garlic and onion. Cook for 4-5 minutes stirring frequently until the onions become translucent.
• Add the coleslaw mix and cook for 3-4 minutes or until the coleslaw is wilted. Stir in the chicken thighs then remove the vegetables and chicken from the pan and set aside.
• Return the pan to the stove and reduce heat to medium. Add soy sauce, fish sauce, oyster sauce, and water. Return the noodles to the pan and simmer until there is only about ¼ cup of liquid.
• Add the vegetable/chicken mixture back to the pan with the noodles and stir to combine. Continue to cook over medium heat for 5 minutes or until most of the liquid is gone.
• Remove from heat, stir in green onion and serve immediately.

PANCIT (FILIPINO TRADITIONAL NOODLES)

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.