Its a Filipino tradition during gatherings or celebrations to serve noodles, because most noodles are long it is believed that it can bring long life.
This dish comes in many methods, or with different ingredients. I've tried so many versions, but this version that I'm going to share is the favorite of my family.
I usually combine 2 types of noodles...Canton (flour sticks) and Bihon (vermicelli) for texture and a lot of ingredients. There is no exact measurements for ingredients, it just depends on your desired taste and how much you want in your noodles. I used chicken for this recipe, but you can also use pork, beef, tofu or shrimp, and I added some squid balls to add some texture and chewiness to the dish. Most common vegetables added to this recipe are carrots, cabbage and snow peas, but you can also add some celery or baby corns . Most of the Pancit recipes use Oyster sauce to give that savory taste, but what I use is Hoisin sauce for a sweet, salty and barbecue like taste that gives you more of that Umami taste...which my kids love. To finish it off, it is best served with a squeeze of lime wedges or Calamansi in the Philippines. This recipe serves 6-8 people, like I said, its mostly served during gatherings, so this is a lot. My family loves it, and I hope you will do too.
Ingredients:
Vegetable oil for sautéing
480 grams (17 oz) chicken breast, no skin, cut into strips
18 pcs of squid balls, cut into half (optional)
6 garlic cloves, finely chopped
1 onion, finely chopped
1 cup shredded carrot
2 cups finely sliced cabbage
100 grams snow peas
100 grams baby corns (optional)
4-5 cups of chicken stock
1/4 cup soy sauce (less sodium)
1/3 cup hoisin sauce
16 oz dried vermicelli rice noodles (Bihon noodles)
16 oz flour stick noodles (Canton noodles)
freshly ground black pepper to taste
6 spring onions (scallions), sliced
1 tbsp sesame oil (optional)
lime wedges to serve
Step1
Heat oil in pan, sauté chicken until brown and cooked, remove from pan, set aside
While meat is cooking, in a medium bowl, mix chicken stock, soy sauce, hoisin sauce, sesame oil and black pepper (please taste and adjust amount of sauces until you reach your desired taste), set aside.
Step 2
In the same pan, sauté squid balls until light brown, remove from pain, set aside.
Step 3
In the same pan, sauté all vegetables except garlic and onion, around 2-3 minutes, remove from pain, set aside.
Step 4
In the same pan, you can add more oil, sauté onions and garlic, until soft, then add stock and sauce mixture, let it simmer.
Step 5
Once it simmers, add vermicelli noodles, cook until soft (it will absorb a lot of the liquid), then add Canton noodles until soft, you can use tongs or pasta cooking spoon for tossing noodles.
Step 6
Once noodles are soft, add chicken and squid balls, mix, then add all vegetables, mix (you may need 2 pasta cooking spoons to mix and toss noodles) until well combined.
Step 7
Serve with scallions and lime wedges...Enjoy!
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