Pancit is a popular noodle dish in Filipino cuisine that consists of stir-fried noodles with meat or seafood (such as shrimp, fish, squid, crab, oysters, clams, and fish balls) and vegetables (like carrots, green beans, cabbage, bell peppers, chayote, bottle gourd, patola, oyster mushrooms, and cauliflower, and many others).
The noodles that are used most frequently include canton (egg noodles), bihon (rice vermicelli), lomi (thick egg noodles), miki (soft yellow egg noodles), misua (wheat vermicelli), palabok (yellow corn-starch noodles), and sotanghon (glass noodles).
There are various different kinds of pancit, typically named based on the type of noodles used, the technique of cooking, the place of origin or the ingredients used.
Although pancit can be eaten on its own, it is also often served along with white rice, bread (usually pandesal), and puto (steamed rice cakes). The majority of pancit dishes are typically served with calamansi.
Origin & Cultural Significance
Pancit is a common term covering many traditional Filipino noodle dishes. It is believed that Chinese immigrants were the ones to introduce noodles to the Philippines. Over the centuries, they have been completely integrated into the local cuisine.
Throughout the Philippines, there are many regional kinds of pancit, which vary based on the local ingredients. However, exclusive variations of the dish do not use noodles at all. Instead,they replace it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots or seaweed.
Today, pancit is a staple dish and as a comfort food to many Filipinos. Pancit dishes are generally consumed during get-togethers, festivals, and religious events. They are also very often found in local restaurants, with those specializing solely in serving Pancit known as panciterias.
- Dried rice noodles - 12 oz.
- Diced cooked chicken breast meat - 2 cups
- Vegetable oil - 1 tsp
- Onion (finely diced) - 1
- Small head of cabbage (thinly sliced) - 1
- Garlic (minced) - 3 Cloves
- Carrots (thinly sliced) - 4
- Soy sauce - ¼ cup
- Lemons cut into wedges (for garnish) - 2
- Begin by taking a large bowl and adding the rice noodles to it. Add warm water to the bowl. Make sure the noodles are fully covered in water. Wait for them to turn soft.
- Once soft, remove the water from the bowl and place the noodles aside.
- Now take a wok or large skillet and add oil to it. Start heating the oil over a medium flame.
- Add the onion and garlic to the hot oil and sauté them. Keep cooking until they become soft and turn golden-brown in color.
- Throw in the chicken breast, cabbage, and carrots. Stir well. Add soy sauce and mix all the ingredients well. Keep in mind to let them cook until the cabbage softens.
- Once done, add the noodles and mix them well with the other ingredients. Keep tossing the noodles constantly until they are heated completely.
- Shift the prepared pancit to a serving plate and garnish with quartered lemons and there you have it. Your delicious pancit is
ready to be consumed.
Amount Per Serving: Calories: 152Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 640mgCarbohydrates: 16gFiber: 3gSugar: 3gProtein: 14g