Pancit, a beloved Filipino noodle dish, is a symphony of flavors and textures that has captured the hearts of food enthusiasts worldwide. This versatile dish embodies the richness of Filipino cuisine, seamlessly blending tender noodles, an array of vegetables, succulent meats, and a savory sauce. Pancit can be broadly categorized into two main types: stir-fried and soupy. Stir-fried pancit, also known as pansit guisado, features noodles tossed with vegetables, meat, and a flavorful sauce, resulting in a delightful interplay of textures and tastes. On the other hand, soupy pancit, or pancit malabon, showcases noodles swimming in a flavorful broth, often accompanied by seafood, vegetables, and a sprinkle of crispy pork rinds for an added layer of texture. Both variations of pancit are equally celebrated and enjoyed, offering a taste of Filipino culinary heritage. This article presents a collection of authentic Filipino pancit recipes, including the classic pancit guisado, pancit malabon, pancit bihon, pancit canton, and pancit luglug. Each recipe is carefully crafted to capture the essence of this iconic dish, providing step-by-step instructions, ingredient lists, and cooking tips to guide you in creating a delicious and authentic pancit experience at home.
Here are our top 4 tried and tested recipes!
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
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
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.
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.
Tips for Making Authentic Filipino Pancit:
- Use a variety of noodles. Pancit can be made with a variety of noodles, such as rice noodles, egg noodles, or glass noodles. Choose the type of noodle that you prefer or that is called for in the recipe.
- Use fresh ingredients. Fresh ingredients will give your pancit the best flavor. If you can, use fresh vegetables, meat, and seafood.
- Marinate the meat. Marinating the meat will help to tenderize it and give it more flavor. You can marinate the meat for as little as 30 minutes or for up to overnight.
- Cook the noodles according to the package directions. Be sure to cook the noodles until they are al dente, or slightly firm to the bite.
- Stir-fry the ingredients. Stir-frying the ingredients will help to bring out their flavor and create a slightly smoky flavor.
- Add the sauce. The sauce is what will give your pancit its signature flavor. Be sure to use a sauce that you enjoy.
- Garnish with fresh herbs. Fresh herbs, such as cilantro, green onions, or basil, will add a pop of color and flavor to your pancit.
Conclusion:
Pancit is a delicious and versatile Filipino dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it is also a very affordable dish to make. With so many different variations of pancit to choose from, there is sure to be a recipe that everyone will enjoy.
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