Pancit With Bean Thread Noodles Recipes

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.

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.

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 BIHON PANCIT

Steps:

• Boil a pot of water and cook the maifun brown rice noodles according to the package. Al dente is best.
• Drain off the water using a colander. Spray the noodles with cold water to stop the cooking. Set them aside.

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 WITH BEAN THREAD NOODLES

Steps:

• Soak noodles in warm water for 5 minutes, then cut to desired length. Drain and set aside.
• Saute onions and garlic in olive oil for 2 minutes in a large pot.
• Add chicken and cook until no longer pink.
• Add the rest of the vegetables and chicken broth and bring to a boil, then reduce heat to low and add noodles. Stir. Add soy sauce, stir and let noodles soak up liquid.
• Add salt and pepper to taste. I have heard some add lemon juice to taste, as well.