Easyfilipinopancitnoodlesfortwo Recipes

EASY FILIPINO PANCIT NOODLES FOR TWO

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.

PANCIT - AUTHENTIC FILIPINO NOODLES WITH CHICKEN

Steps:

• This is what the rice noodles look like. I prefer the thin vermicelli
• In a wok or large skillet with higher sides, heat oil until nice and hot - sizzly, if you will.
• Place the chicken in and brown it on both sides until it's no longer pink. Remove and set aside. Skip this step if using precooked chicken.
• In the still hot pan, add carrots and celery and sauté for about 6 minutes until beginning to get soft but still firm.
• Add the minced garlic to the veggies and sauté for about 30 seconds.
• Add the cabbage mix and stir everything together...heating through...you don't want to cook the cabbage too much; it should be a little bit crunchy. Then, remove everything from the pan.
• In the still hot pan (see a trend? Keep that pan nice and HOT!) add the chicken broth, Worcestershire, soy sauce and dry soup mix. Heat through.
• Add the dry noodles to the pan and let the liquid get absorbed. It will happen, just wait for it...wait for it...see? It happens pretty quickly.
• As soon as the noodles have almost absorbed all of the liquid and they are easily stirrable (pretty sure that's a word), add the veggies and chicken back in and mix everything together; heating through. It's easier at this point to use tongs to mix.
• That's it! I like to add hot chili paste to mine afterwards. YUM!!

PHILIPPINE PANCIT GUISADO (FRIED NOODLES WITH MIXED MEATS)

Steps:

• Bring some water to a boil in a saucepan immerse prawns for 1-2 minutes until they turn pink.
• Save 1 cup of the prawn stock.
• Dash the prawns in cold water, peel& devein them.
• If they are large cut into 3 pieces.
• Cook your noodles.
• Soak noodles in warm water, drain.
• Bring a large pot of water to a rolling boil.
• Cook noodles for 2 minutes or until just tender (do not overcook).
• Drain them and place on a large baking sheet lined with parchment paper, spread them out and allow to dry for at least 30 minutes, spray with a little oil.
• Meanwhile heat the oil in a large wok or skillet, when very hot fry the noodles, a few at a time, they should be golden, remove as they are done and keep warm.
• If necessary add a bit more oil and fry the garlic, onion, prawns, chicken, pork& Ham (take out a bit of the meats to garnish the finished dish).
• Add cabbage, soy, prawn stock, salt& pepper.
• Cook uncovered until the liquid has all but evaporated.
• Add noodles, heat through.
• Place on a platter garnish with the reserved meats and wedges of lemon.

QUICK AND EASY PARMESAN NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
• Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.