Delicious Filipino Pancit Recipe

My best friend's husband is Filipino and while I used to visit them in Tennessee to see her, it's safe to say that my visits are now centered around food. Tony grew up in the Philippines and Hawaii, so the highlights of my visits are usually pancit, lumpia, and poke bowls that will change your life.

I leave the poke to the professional and safe lumpia for events, but this delicious Filipino pancit recipe has become a dinner staple in our home. It gets easier every time you make it and there's no other leftovers that you'll be this excited to eat.

What is Filipino Pancit?

Pancit is a super popular dish in the Philippines and a staple for their culture. It consists of stir-fried noodles, vegetables, and meat. Think of it like lo mein, but the noodles are thinner (and more delicious).

Pancit Ingredients

Pancit, like lo mein, has many different variations and can be customized based on what you have in your kitchen. For this recipe, I used mushrooms that I had in my refrigerator and Kam Yen Jan Chinese sausage because that's what Tony uses and it's delicious. I did have to visit our local Asian market to get the sausage and the bihon noodles, but it's good for you to get out of your local grocery store and try something new.

Here's what you'll need:

Ingredients:

• vegetable oil

• 1/2 an onion (chopped)

• 2 tbsp garlic

• 1 bag coleslaw mix (work smarter, not harder)

• 1/2 cup chopped mushrooms (optional)

• 1 raw chicken breast (cut into thin strips)

• 1/2 lb raw shrimp

• 1/2 package of Kam Yen Jan Chinese sausage (cut up into bite size pieces)

• 32 oz box of chicken broth

• Excellent Rice Stick Bihon noodles

• salt

• peper

• garlic powder

• soy sauce

• teriyaki sauce

• oyster sauce

Prep work makes the biggest difference with this pancit recipe. Get all of your ingredients thawed, chopped, and ready to go before you start cooking. You'll also want to grab 2 big bowls.

How to make Filipino Pancit

To get started, you'll add some vegetable oil to your wok and let it warm up. I did this entire recipe with my stove on medium heat. Add your chopped onion to the oil and let it soften for a minute or two before adding your garlic. We do this so that the garlic doesn't burn. After 2 minutes or it should be fragrant, and you can add your mushrooms (optional). Let that cook down for another 2 minutes or so and then add the entire bag of coleslaw mix. Of course, you can chop your own cabbage and carrots instead, but this is so much easier. Stir everything together so that all of the vegetables are coated in oil and then let it cook for 10-12 minutes. Make sure to stir every few minutes. You may want to use the wok lid during this time.

After everything is cooked down and only has a slight crunch to it, remove the contents of the wok into a large bowl and set aside. Add your cut, thawed chicken strips to the wok and cook about halfway. While your chicken is cooking, add your noodles to another bowl filled with cold water. We soak rice noodles before cooking them so that they hydrate evenly and don't get overcooked. While they're soaking, add your raw shrimp to the wok with your chicken. Let them cook together for a few minutes and then add your sausage pieces so that all of the meat is cooking together. Season to your liking with salt, pepper, and garlic powder. Once the meat is done cooking, add your vegetables back into the wok with it and stir everything together. Then add your wet noodles to the wok, as well. Now empty the chicken broth container into the wok, too.

It will be difficult to stir everything together at first, but don't worry. Just put the lid on the wok and check again in a few minutes when the noodles have cooked down some more. Every few minutes, try to stir things together. Once the broth has been almost completely absorbed, add soy sauce, teriyaki sauce, and oyster sauce to your liking. Let it rest and soak up the flavors off the heat for a few minutes and then enjoy!

I'd love to know if you try this recipe and what you think!

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