Best Pancit Filipino Noodles Recipes

PANCIT (FILIPINO TRADITIONAL NOODLES)

PANCIT (FILIPINO TRADITIONAL NOODLES) image

Categories Chicken Pork Shellfish Vegetable Sauté Kid-Friendly Carrot

Yield 6-8

Number Of Ingredients 17

Ingredients

2 tbsp. vegetable oil
1 med. onion - sliced
3 garlic cloves (or to preference)
1 lb.pork shoulder, sliced thinly
2 chicken breasts, sliced thinly
1/2 lb. shrimp, peeled
2 1/2 tbsp.soy sauce
2 cups chicken broth
1 cup shredded cabbage
1 cup green beans or snap peas (preference)
2 carrots, julienned
3/4 cups black or shiitake mushrooms(optional)
1 lb pancit canton (chinese wheat noodles - they're very thin, almost translucent)
1/2 tsp. freshly ground black pepper
2 tbsp patis (filipino fish sauce)
4 green onions, sliced
1 lemon or kalamansi, cut into wedges

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.

EASY FILIPINO PANCIT NOODLES FOR TWO

Easy Filipino Pancit Noodles for Two image

Make and share this Easy Filipino Pancit Noodles for Two recipe from Food.com.

Provided by PalatablePastime

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 (6 ounce) boneless pork chops, thinly sliced (about 1/2-inch thick)
1/2 cup thinly sliced yellow onion
1/4 teaspoon fresh ground black pepper
4 ounces uncoooked rice noodles
2 teaspoons vegetable oil
3 tablespoons low sodium soy sauce
1 cup thinly sliced green cabbage
1/4 teaspoon paprika (or cayenne if you desire)
1 hard-boiled egg, thinly sliced
2 tablespoons chopped green onions

Steps:

Heat a large skillet over medium heat and use either cooking spray or a small amount of oil; add the onions and pork and saute 5 minutes, or until browned, stirring often; remove pork from pan and set aside.
Soak rice noodles in warm water for 5 minutes then drain.
Heat pan over medium high heat; add noodles to pan and saute 2 minutes; stir in soy sauce, and cook 2 minutes more, tossing to coat.
Add cabbage and paprika (or cayenne) and cook 1 minute; then place pork back in pan and cook for 4 minutes more, stirring frequently.
Garnish with egg slices and chopped green onion before serving.

Nutrition Facts : Calories 457.7, Fat 13.5, SaturatedFat 3.6, Cholesterol 150.2, Sodium 984.1, Carbohydrate 56.1, Fiber 3, Sugar 3.7, Protein 25.7

PANCIT FILIPINO NOODLES

Pancit Filipino Noodles image

Pancit is a traditional dish served in Filipino homes mainly for birthdays and celebrations. It is believed that noodles represent long life and health. I can still picture my mom and grandmother lovingly prepare this recipe and I was an eager child ready to assist with prepping the vegetables. Since their passing, it is...

Provided by Mary Ann F

Categories Other Appetizers

Time 1h

Number Of Ingredients 19

Ingredients

1 pkg 16 oz canton style noodles ...or
1 pkg 16 oz bihon style noodles
1/2 pkg 16 oz chinese style sausage, sliced thin
1 store-bought rotisserie chicken, shredded
2 can(s) chicken broth plus
1 can(s) water
water, reserved if needed
1/2 c soy sauce
1 large onion, julienned
2 clove minced garlic
3 Tbsp vegetable oil
1/2 medium cabbage, julienned
2 medium carrots, julienned
2 celery stalks, sliced thin
1 red bell pepper, seeded & julienned
black pepper, to taste
GARNISH
sliced scallions
lemon wedges

Steps:

1. Heat 2 Tbsp of oil on high in a large wok or cooking pot. Just as oil begins to smoke carefully add sausage and onions. Saute for 1 minute then add carrots, celery, red bell pepper, garlic and chicken. Cook for another two. Add black pepper to taste. Remove from wok/pan and set aside.
2. In the same wok/pan add 2 cans of broth plus 1 can water, soy sauce, and Tbsp oil. Once it begins to boil turn the heat to medium-low and add noodles. Mix gently so not to break fragile noodles and often so the noodles do not stick to the bottom of the pan and burn. Additional water can be added if necessary. Cook only until noodles are firm (not hard and definitely not mushy). Cooking times vary depending on the brand and type of noodle used. I sample the noodles throughout this process until I get the right consistency.
3. Mix cabbage, sauteed vegetables and meats into the noodles. Turn off the heat and and allow to sit covered for ten to fifteen minutes. Serve garnished with scallions and lemon wedges.
4. NOTE: Pancit is versatile and any combination of vegetables, meats and/or seafood can be used. I often mix canton and bihon style noodles (like my mom and grandma did) and prefer to make my own broth using dark meat chicken and later shredding it for the dish. Low sodium broth and light soy sauce can be substituted for this recipe as well.
5. VEGETARIAN and VEGAN FRIENDLY: Pancit style noodles are mainly rice flour/ cornstarch based and do not contain animal products. Substitute with vegetable broth and your choice of vegetables, soy meat and/or tofu. My health-concious friends and coworkers love my meatless version =)