QUICK AND EASY PANCIT
Quick, Easy and delicious! Will remind you of Island Fiestas!
Provided by Heather Maurer
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
- Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
Nutrition Facts : Calories 369 calories, Carbohydrate 65.1 g, Cholesterol 35 mg, Fat 4.9 g, Fiber 7.3 g, Protein 18.1 g, SaturatedFat 1.3 g, Sodium 788.6 mg, Sugar 7.1 g
PORK PANCIT
A dear Filipino friend gave me a pork pancit recipe so tempting, we never have leftovers. Try it with meats like chicken, sausage or Spam. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Break vermicelli in half; cook according to package directions. Drain., Meanwhile, in a bowl, toss pork with 2 tablespoons oil, garlic and 1/2 teaspoon salt. Place a large skillet over medium-high heat. Add half of the pork mixture; stir-fry 2-3 minutes or until browned. Remove from pan. Repeat with remaining pork mixture., In same skillet, heat remaining oil over medium-high heat. Add onion; stir-fry 1-2 minutes or until tender. Add remaining vegetables; stir-fry 3-5 minutes or until crisp-tender. Stir in pepper and remaining salt. Return pork to pan. Add vermicelli; heat through, tossing to combine.
Nutrition Facts : Calories 326 calories, Fat 12g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 627mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
FILIPINO PANCIT
I got this recipe from my mother when I moved out of the house, because I wanted to make filipino food that she used to cook for us so that I can cook them for my family and keep passing down the recipes. This is one of my favorites! My family absolutely loves it. Its definitely worth all the work done to make this dish.
Provided by Mebriella
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
- The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
- Drain the marinade off the chicken and discard the marinade.
- In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
- In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
- Add the carrots and stir fry for about 5 minutes.
- Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
- Add the chicken to the vegetables and continue stir frying.
- Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
- Keep cooking and mixing until the noodles are tender and cooked thoroughly.
- Serve with the green onions and/or lemon juice from the lemon slices.
TRADITIONAL FILIPINO PANCIT
Steps:
- Gather the ingredients.
- Heat the oil in a large wok or deep, heavy skillet. Add the chopped vegetables and onion, wok fry for three minutes over high heat.
- Add the garlic and fry for one minute more.
- Add the ginger and the shrimp and continue to stir-fry until the shrimp have turned pink and are cooked through, this will only take a few minutes.
- Add the broth and bring to a boil, then add the pancit canton noodles. Stir gently to help soften the noodles, once softened reduce the heat and cook for five minutes for the noodles to soak up the broth.
- Finally, when the noodles are cooked and the broth well-reduced, add the soy and the fish sauce, taste and adjust with more of either depending on your taste.
- Serve the cooked pancit in large, warmed bowls, spoon out the noodles, shrimp and vegetables then spoon over the broth. Garnish with finely chopped cilantro if you wish.
Nutrition Facts : Calories 247 kcal, Carbohydrate 15 g, Cholesterol 80 mg, Fiber 3 g, Protein 12 g, SaturatedFat 1 g, Sodium 1817 mg, Sugar 4 g, Fat 16 g, ServingSize Serves 2 - 4, UnsaturatedFat 0 g
EASY AND HEALTHY FILIPINO PANCIT
This healthy recipe for Filipino Pancit is so easy and delicious that it's sure to become a regular! It's loaded with vegetables and has a great authentic flavor that can easily be made to suit a keto, vegan, or paleo diet.
Provided by Sabra - This Mom's Menu
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Thoroughly rinse the miracle noodles under cold running water. Heat a wok or heavy skillet over high heat, then add the noodles to the dry skillet and cook on high for 5 minutes stirring occasionally. Remove the noodles from the skillet and set them aside.
- Return the pan to the stove, add the oil and reduce the heat to medium-high. Add garlic and onion. Cook for 4-5 minutes stirring frequently until the onions become translucent.
- Add the coleslaw mix and cook for 3-4 minutes or until the coleslaw is wilted. Stir in the chicken thighs then remove the vegetables and chicken from the pan and set aside.
- Return the pan to the stove and reduce heat to medium. Add soy sauce, fish sauce, oyster sauce, and water. Return the noodles to the pan and simmer until there is only about ¼ cup of liquid.
- Add the vegetable/chicken mixture back to the pan with the noodles and stir to combine. Continue to cook over medium heat for 5 minutes or until most of the liquid is gone.
- Remove from heat, stir in green onion and serve immediately.
Nutrition Facts : Calories 322 kcal, Carbohydrate 7 g, Protein 21 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 1331 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
AUTHENTIC FILIPINO PANCIT
This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.
Provided by VLENKE
Categories World Cuisine Recipes Asian Filipino
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
- Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
- Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.
Nutrition Facts : Calories 390 calories, Carbohydrate 41.7 g, Cholesterol 47.3 mg, Fat 17.3 g, Fiber 4.2 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 482.1 mg, Sugar 5.3 g
BIHON PANCIT (FILIPINO)
This is a deliciously sweet and savory Filipino pancit recipe that's easy to prepare and ready in less than 25 minutes!
Provided by Caroline Phelps
Categories Noodles
Time 20m
Number Of Ingredients 13
Steps:
- In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside.
- Add garlic and onion and cook for 2 minutes. 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.
- Add all the ingredients for the pancit sauce and bring to a boil.
- Add rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes).
- Add more stock (or water) if the dish is dry before the noodles are tender.
- Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.
Nutrition Facts : Calories 506 calories, Sugar 3.4 g, Sodium 1022.5 mg, Fat 8.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 68.9 g, Fiber 6 g, Protein 36.7 g, Cholesterol 82.7 mg
PANCIT - AUTHENTIC FILIPINO NOODLES WITH CHICKEN
Pancit Canton - This is the easy pancit (Filipino Noodles) recipe you've been looking for!
Provided by Jenn
Categories Dinner
Time 30m
Number Of Ingredients 11
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!!
Nutrition Facts : Calories 382 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 26 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 947 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
FILIPINO PANCIT
This Filipino Pancit recipe comes from the orphanage that I worked at for a year in Cebu. It's my all-time favorite Filipino recipe!
Provided by Pinch of Yum
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Soak the vermicelli in water for about 5 minutes or until soft.
- Brown the pork in the oil with the soy sauce, garlic, and onion.
- Add the water and bouillon cube to the pork and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.
Nutrition Facts : Calories 321 calories, Sugar 1.4 g, Sodium 158.9 mg, Fat 8.6 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 48.7 g, Fiber 1.6 g, Protein 10.3 g, Cholesterol 17.9 mg
PANCIT (FILIPINO TRADITIONAL NOODLES)
Steps:
- If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.
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- Meanwhile, soak the sotanghon and bihon noodles in water for 10 minutes. Set aside. Note: do this by using a large mixing bowl and fill it with tap water.
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