Pancit

Oh my goodness, I'm so excited to dive deeper into my absolute favorite Filipino dish: Pancit! When I first learned how to make Pancit, I was amazed by how versatile and delicious it is. It's truly a staple in my kitchen, and I can't wait to share more about why it's so special and how you can make it, too! Let's talk about the magic of Pancit. For me, it’s not just a noodle dish; it’s comfort food that brings back so many happy memories. There are actually several kinds of Pancit, but today, I want to focus on a general approach that’s super adaptable, inspired by the classic Pancit Canton or Bihon. The phrase "LET'S MAKE PANCIT" from my image perfectly captures the spirit of what we're going to do! My Go-To Easy Pancit Recipe: This recipe aims for a delicious, hearty plate of noodles that’s perfect for any meal. You can easily adjust the ingredients based on what you have in your fridge! What you'll need: 1 pack (around 8 oz) Pancit Canton noodles or Bihon noodles (prepare according to package directions) 1 tbsp cooking oil 1/2 lb chicken breast, thinly sliced (this is where the "Pansit Chicken" idea comes in!) 1/2 cup shrimp, peeled and deveined (optional, but I love it!) 1/2 onion, chopped 2-3 cloves garlic, minced 1 cup sliced cabbage 1/2 cup sliced carrots 1/2 cup snow peas or green beans 1/4 cup soy sauce 2 tbsp oyster sauce (or more soy sauce if you don't have it) 1 cup chicken broth Salt and pepper to taste Optional garnishes: calamansi or lemon wedges, chopped green onions, fried garlic bits. How I make it: First, I cook the noodles separately according to the package instructions until they're al dente. Then I drain them and set them aside. This prevents them from getting mushy later. In a large wok or pan, I heat the oil over medium-high heat. I then sauté the onions until they soften, followed by the garlic until fragrant. Oh, that smell usually gets my family asking "What's cooking?!" Next, I add the sliced chicken breast. I stir-fry it until it's no longer pink. If I'm using shrimp, I toss those in too and cook until they turn pink, which is just a minute or two. Then come the vegetables! I usually start with the harder ones like carrots, stir-frying for a couple of minutes before adding the cabbage and snow peas. I like my veggies to still have a little crunch, so I don't overcook them. Now for the flavor! I pour in the soy sauce, oyster sauce, and chicken broth. I bring it to a simmer and let it cook for a few minutes to let all those flavors meld together. This is where the magic happens! Finally, I add the cooked noodles to the pan. I use tongs to gently toss everything together, making sure the noodles are fully coated with the sauce and all the delicious ingredients. I season with salt and pepper to my liking. Serve it hot! A squeeze of calamansi or lemon really brightens up the flavors, and a sprinkle of green onions adds a nice touch. What to Serve with Pancit: My Favorite Pairings! You might be wondering "what to serve with pancit" and looking for a "pancit partner food," and I have some fantastic ideas! Pancit is quite a complete meal on its own, but it truly shines alongside a few complementary dishes: Lumpia Shanghai: These crispy spring rolls are a classic Filipino pairing! The savory, meaty filling and crunchy wrapper are just perfect with the soft noodles. Fried Chicken: There's something incredibly satisfying about having a piece of perfectly fried chicken next to a generous serving of Pancit. Fresh Green Salad: To balance out the richness, a simple salad with a light vinaigrette is always a good idea. BBQ Skewers (Pork or Chicken): The sweet and savory marinade of Filipino BBQ skewers complements Pancit beautifully. A simple steamed fish: For a lighter option, a delicate steamed fish dish works well. Exploring Other Pancit Varieties: While my recipe is a great starting point, the world of Pancit is vast! You might have heard of specific types like "bam i recipe" or variations like "pansit chicken." Pancit Bam-i: This one is super unique because it uses two types of noodles: canton (egg noodles) and bihon (rice vermicelli noodles). It's a delightful textural experience, often made with pork, shrimp, and various vegetables. If you're feeling adventurous, definitely give a Bam-i recipe a try! Pancit Chicken: While my recipe already incorporates chicken, "Pancit Chicken" can refer to many variations where chicken is the star protein. Sometimes it's shredded, other times diced, and can be cooked with a lighter sauce, emphasizing the chicken's flavor. I hope this helps you appreciate and even try making Pancit yourself! It's such a rewarding dish to prepare and even more rewarding to eat. Happy cooking!