Pancit (Filipino Fried Rice Noodles)

Pancit (Filipino Fried Rice Noodles)

Pancit (Filipino Fried Rice Noodles)
My youngest daughter says it so well as to why you will love one of the Philippine’s most popular and delicious dishes: “I love Pancit! I usually get to eat this traditional Filipino noodle dish at my Lola’s (Filipino word for grandmother) house when she has company over. It is usually served as an additional entrée to other delicious Filipino foods such as adobo (a garlic chicken dish) and mechado (a Filipino pot roast). My mama and Lola say that you will always find all three of these dishes at most Filipino get togethers; Filipinos like to eat! There is always lots of food, loud laughing, and any one can come! Filipinos are VERY social and friendly!”
    Servings
    4-6as an entree
    Cook Time
    50-60minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4-6as an entree
    Cook Time
    50-60minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 whole chicken, skin removed*
    • 1 (8 ounce) package of thin rice noodles
    • 1tablespoon peanut or canola oil, divided
    • 1 large onion, chopped
    • 5 garlic cloves, chopped
    • 1 bag shredded carrots
    • 1 bag coleslaw cabbage
    • 4ounce snow peas, julienne (optional)
    • 2tablespoon soy sauce, divided
    • 2tablespoon fish sauce, divided, and extra as condiment
    • Salt and pepper to taste
    • 2 green onions, chopped, optional condiment
    • 2 eggs, hard boiled and cut into ¼ wedges, optional condiment
    • 1 lemon, cut into small wedges, optional condiment
    • 4cup cooked white rice, preferably jasmine, optional condiment
    Instructions
    1. Place the chicken in a large stock pot filled half way with water. Cook chicken over medium to medium-high heat until cooked, about 20-25 minutes. Remove chicken to a large bowl or cutting board to cool and reserve the chicken stock. When the chicken is cooled, shred the meat and set aside in a bowl. Discard the bones.
    2. Add rice noodles to the warm chicken stock in the stock pot. Soak until ready to use.
    3. Heat ½ tablespoon oil over medium high heat in a wok or large skillet. Add onion, garlic, and carrots sautéing quickly and constantly until onions are translucent, about 3-5 minutes (you want the carrots al dente). Add in the cabbage and snow peas, if using. Sauté another 3-4 minutes until cabbage becomes tender but still crisp. Season with 1 tablespoon soy sauce and 1 tablespoon fish sauce. Transfer the vegetables to a bowl and set aside.
    4. Add ½ tablespoon of oil to the same wok or large skillet. Add in the rice noodles, one small batch at a time, adding in some chicken stock if it becomes too dry. Cook for 2-3 minutes. Add in cooked vegetables and the rest of the soy sauce and fish sauce, season with salt and pepper as needed. Add in ¾ of the shredded chicken, combining well with the noodle and vegetables mixture.
    5. Transfer the pancit to a large serving platter, top with remaining shredded chicken, green onion, and hard boiled eggs ( if using, but highly recommended). Have a large bowl of cooked hot rice to serve it over. You must try it with a little fish sauce and fresh lemon juice sprinkled on top - this is the Filipino way!
    Recipe Notes

    *If you really want to cut the time to under 30 minutes, buy a cooked rotisserie chicken, removed the skin and bones and shred the dark and white meat. It is not as authentic as using boiled chicken, but frankly, I use this shortcut all the time and it tastes just as good! You can then just soak the rice noodles in a stockpot of unheated water. It’ll soften enough by the time you shred the rotisserie chicken and prep your vegetables.

    This dish is all about the prep. You will want to have all your ingredients prepped and ready to use, as once you start stir-frying, it will come together fast.

    This is usually served with cooked shrimp. You sauté some garlic and onion in a little oil, add in ½ pound of peeled and deveined shrimp and sauté quickly until shrimp are no longer translucent. Add the shrimp into the pancit at the same time as the chicken.

    You could easily make this a vegetarian version (as an entrée or a side dish) by eliminating the chicken. It would take under 30 minute to make.

    If you can find calamansi lime (check your Asian market), I suggest using it in place of lemon wedges. It is the traditional condiment used by most Filipinos.

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