Pancit – Filipino Noodles
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Pancit – Filipino Noodles
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| Servings | Prep Time |
| 12servings | 20minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 2Tbsp Oil
- 2cloves Garlic
- 2 shallotsor 1/2 yellow onion, chopped
- 2 chicken breastssliced thin
- 2 carrotsjulienned
- 1/4 small green cabbagesliced thin
- 1lb green beanssliced thin (optional)
- 3cups chicken broth
- 1lb shrimp(optional)
- 1pack rice vermicelli noodles
- 1pack canton noodles
- 3Tbsp soy sauce
- scallionschopped for garnish
- hard-boiled eggssliced in half for garnish (1 per person)
- lemon wedgesfor garnish
Instructions
- Heat a wok or large pot on medium-high heat. Add oil, garlic, and shallots and fry until softened.
- Add the chicken and let it brown, then add your vegetables and broth. Bring everything to a boil, cover, and let it simmer until the chicken is cooked and the vegetables are to your liking. Cook it longer if you prefer softer vegetables. If using shrimp, add them towards the end when the chicken and vegetables are just about done. Don’t overcook your shrimp!
- Remove the chicken and vegetables from the pot and set them aside, leaving the broth in the pan. Add soy sauce and salt and pepper to taste. Then, add the vermicelli noodles, and cook for a few minutes. If there isn’t enough liquid you can add a cup of hot water (Add as much water as you need one cup at a time). Next, add the Canton noodles, mixing the noodles together as they cook.
- Lower the heat and let it sit on low for five minutes or until the liquid is absorbed. We’re not making soup here. Once the noodles are cooked, put your chicken and vegetables back in and mix well.
- Let sit 1-2 minutes before serving. Serve hot, garnish with lemon wedges, hard-boiled eggs, and chopped green onion.
Recipe Notes
TIP You can use chicken bouillon and water in place of the chicken broth (my mom does), just be wary of the additional salt if any.