Pansitpancit Philippine Noodle Stir Fry Recipes

PANSIT/PANCIT PHILIPPINE NOODLE STIR-FRY

Steps:

• Boil the chicken (1 large breast or 2 thighs) in over 3 cups of water (or enough water to cover the meat). Cook until tender. Reserve about 3 cups of the liquid remaining. When the chicken is cool enough to handle, shred them or slice into small pieces. Set aside.
• Heat oil in a big wok. Saute garlic and onion for a minute. Add the cooked chicken and season with a little salt and pepper. Stir in the veggies and cook for another 3-4 minutes or until a little tender.
• Pour about 2 1/2 cups of the reserved liquid into the wok. Season with the soy and oyster sauces and sugar. Bring to a boil.
• When it begins to boil add the egg noodles (pancit canton, if using this as combo with rice stick noodles). Press and fold the noodles a few times to ensure it gets soaked in the sauce. When it starts to soften stir in the rice stick noodles/pancit bihon. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
• Add some more stock or water if the sauce dries up before the noodles are tender. Taste and adjust seasoning with a little salt and pepper, if desired. Serve with calamansi (or lemon/lime) - squeeze a few drops on your noodles before eating for some extra flavor and tang! Enjoy!

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO

Steps:

• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.