Pancit or Pansit is referred to a various traditional filipino noodle dishes in Filipino cuisine. Most parties or any celebrations from birthdays to fiestas pancit will definitely be one of them. Growing up my sisters told me that we need pancit or any noodle like dishes on our birthdays because it is a symbol for "long life "so we will be blessed of a longer life. I'm sure it is not true, it is just an excuse to have pancit for birthdays because it is cheaper compared to a roast. But you know what 40 years later, I still do practise the belief. It makes me feel safe.
There are different types of noodles available in the market, we have one called canton (wheat noodles or egg noodles) , bihon (rice noodles ) and many more. I have my own favourite type of noodles, I uses the one made from corn starch and I have been using that type of noodles for this dish for the past 15 years for friends, work colleagues and family of course, on a party or just group lunches and no fail it is always a hit. And even randomly cook this if I am feeling homesick.
Pancit can be paired with any protein you prefer, and with variety of vegetables to add texture to the dish. In most home cooks they cook it with whatever is available meat they have, I like mine with prawns and chicken together. They are match in heaven. But of course you can use one of the other.
If you are a person who loves any type of noodle dish, this might be one of those dish you've been waiting for. This is a very simple dish, ingredients are very accessible, you do not need to be a wok expert to have a good noodle dish. Hope you will enjoy this dish as much as I do! Happy Cooking!
What you need to get
Oyster sauce- it has that very rich umami flavour, available in an asian/ oriental supermarket.
Soy sauce - There are variety of soy sauce available in the market. You can use whatever you in your kitchen. See photo below for reference i normally use for my pancit dish.
Noodles- You can use rice vermicelli if you wish, see photo below for reference what i use for this one, and it is available in an asian supermarket.
Pancit
Full Ingredients: Serves 8-10
200g prawns, deveined and de-shelled
400g chicken, chopped
2 sheet corn starch sticks ( or use rice vermicelli)
1/2 cabbage, chopped
1 large carrots , julienned
100g sugar snaps/ mangetout pea
1 cup spring onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 white onion, thinly sliced
1 chicken stock cubes , dissolved with 400ml hot water
4 tbsp cooking oil
lime or lemon, to serve
Seasoning :
2 tbsp oyster sauce
1/4 cup soy sauce
1 tbsp sesame oil
1 tsp white pepper
1 tsp white sugar
Method:
Prepare prawns first the remove shells and heads and make sure to devein them too, you can remove tails or leave it on, I personally leave them for aesthetic reason, but of course you can remove the rest. Wash and pat dry. Set aside.
Prepare chicken, wash and slice into bite size. Set aside.
Soak noodle sheet with warm water for 10 minutes, then drain water and separate them using your hand.
Chop vegetables and set aside.
In a wok/ pan, heat a little bit oil over medium. Add shrimp and cook for 2 minutes both sides or when prawns turn to pink but still translucent in the middle. Remove from heat and set aside. You do not want to overcook the shrimp as we will stir it in again later with the rest of the ingredients;
In the same wok/ pan. Heat oil over medium to high, add onion and stir fry until translucent, add garlic and cook until golden brown, make sure not to burn your garlic.
Add chicken, cook for few minutes. Add cabbage, carrots, celery and sugar snaps , stir for 1 minute. Pour in stock cube mix and bring it to boil. Stir in precooked prawns and add noodles, stir to mix well.
Add seasoning and mix well. Stir in spring onions and mix, let it cook for few minutes until noodles is translucent and vegetables are not overcooked. Noodles shouldn't be too dry nor wet.
Remove from heat. Serve hot with lime wedge and garnish with spring onions.