QUICK AND EASY PANCIT
Quick, Easy and delicious! Will remind you of Island Fiestas!
Provided by Heather Maurer
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
- Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
Nutrition Facts : Calories 369 calories, Carbohydrate 65.1 g, Cholesterol 35 mg, Fat 4.9 g, Fiber 7.3 g, Protein 18.1 g, SaturatedFat 1.3 g, Sodium 788.6 mg, Sugar 7.1 g
AUTHENTIC FILIPINO PANCIT
This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.
Provided by VLENKE
Categories World Cuisine Recipes Asian Filipino
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 390 calories, Carbohydrate 41.7 g, Cholesterol 47.3 mg, Fat 17.3 g, Fiber 4.2 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 482.1 mg, Sugar 5.3 g
EASY FILIPINO PANCIT NOODLES FOR TWO
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
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
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- Pancit Canton. The most common type of pancit in the Philippines, pancit canton is served throughout the whole country and uses egg noodles for the recipe.
- Pancit Malabon. Originating from Malabon City, Metro Manila, it’s pretty obvious where pancit Malabon got its name from. Pancit malabon is a stir-fried noodle dish that uses a thicker variety of rice noodles.
- Pancit Mami. Pancit Mami has a very interesting origin story compared to the other pancit dishes on this list. This pancit dish wasn’t developed at a particular area but the actual creator is known.
- Pancit Palabok. Pancit palabok is probably one of the most popular pancit dishes on this list mainly because of its addition to the menu of the popular fast-food chain in the Philippines, called Jollibee.
- Pancit Batchoy. Pancit Batchoy, also known as La Paz Batchoy originated from La Paz, Iloilo in the Visayas region. It’s a stunning bowl of a concoction that uses the same egg noodles as that of pancit mami and a delicious broth made from pork organs including the liver, spleen, kidney, and heart.
- Pancit Bihon. Probably the most popular pancit that uses the thinnest of rice noodles, pancit bihon, also known as bihon guisado, is cooked nationwide with different households priding their own bihon recipes to be the best.
- Pancit Kinalas. The second noodle soup on this list, pancit kinalas hailed from the Naga City, in Caramarines Sur of the region of Bicol. Kinalas is a Bicol term that comes from the verb kalas which means to remove the meat from the bone.
- Pancit Chami. A native delicacy to Lucena City, Pancit Chami is a delicious pancit dish that uses thick miki noodles, a mixture of cuts of meat that includes prawns and pork, slices of vegetables, and a somewhat thick starchy gravy that differentiates it from other pancit recipes in the country.
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- Pancit Cabagan. Originating from the province of Isabela, pancit cabagan is a delicious saucy variety of pancit canton. This pancit dish will no doubt fill the stomach with its festive portions of pork belly cuts and boiled quailed eggs.
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