An easy, classic Filipino noodle dish
Prep Time: 25 mins | Cook Time: 15 mins | Yield: 4-6 servings
Pancit is a staple of any Filipino party. Akin to a Filipino japchae, pancit uses glass noodles flavored with stock, and stir fried with veggies and meat. The flavor is slightly salty and meaty, but subtle enough to pair with additional sauces, usually calamansi or lime. It takes some prep for the meat and veggies, but once ingredients are mise en place, it's a quick dish to make. It's an easy recipe to make that could be scaled up or down, and can be whipped up quickly for guests - perfect for the upcoming holiday season!
Ingredients
1 lb chicken (any cut/part you prefer is fine, it'll be chopped)
3 cloves of garlic, chopped
1 cup green beans, cut thinly
1 cup julienned or shredded carrots
1 10-ounce packet of bean thread or bean vermicelli noodles
2 1/2 tablespoons soy sauce
2 stalks green onion, chopped
2 tablespoon fish sauce
4 cups chicken stock (from cooking chicken, see below steps for more)
Instructions
Start by boiling the chicken in 4 cups of water until cooked. Let cool and chop or shred. Keep the stock for later.
In a large pan, heat some oil over medium heat. Start by frying aromatics: green onion and garlic. Once softened, add in carrots and green beans.
Once vegetables are cooked, add in cooked and chopped/shredded chicken. Fry all ingredients until the meat is browned.
Add the chicken stock, fish sauce, and soy sauce. Bring to a simmer. Place noodles directly on top of all the ingredients in a flat layer. No prep needed before adding it in - place noodles as it came in the packaging. Just make sure to remove any strings around the noodles.
Cover and let simmer for about 3 minutes or until the noodles have absorbed the liquid and cooked fully.
Optional: Use clean kitchen scissors to snip the noodles in the pot to make it more bite-size.
Sauté without the lid until all the liquid has evaporated
Finish with cracked black pepper and serve with lime. Enjoy!
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