Filipino Pancit Noodles (Printable Version)
# What You'll Need:
→ Noodles
01 -
1 pound rice noodles (bihon)
→ Proteins
02 -
1 cup cooked shredded chicken or sliced pork
03 -
½ pound peeled and deveined shrimp (optional)
→ Vegetables
04 -
1 medium carrot, julienned
05 -
1 cup green beans, sliced diagonally
06 -
1 small cabbage, shredded
07 -
½ cup celery, sliced
08 -
1 medium onion, thinly sliced
09 -
4 cloves garlic, minced
→ Liquids and Sauces
10 -
4 cups chicken broth
11 -
¼ cup soy sauce
12 -
2 tablespoons oyster sauce
13 -
2 tablespoons vegetable oil
→ Seasonings
14 -
½ teaspoon ground black pepper
→ Garnish
15 -
2 green onions, chopped
16 -
1 lemon, sliced into wedges
17 -
Toasted garlic (optional)
# How to Make It:
01 -
Place rice noodles in warm water and soak for 10 to 15 minutes until softened. Drain thoroughly and set aside.
02 -
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Remove from the pan and set aside.
03 -
Add remaining 1 tablespoon of vegetable oil to the wok. Sauté onions and garlic until fragrant and translucent, approximately 2 to 3 minutes.
04 -
Incorporate shredded chicken or sliced pork into the wok. Stir and cook for 2 to 3 minutes until warmed through.
05 -
Add carrots, green beans, celery, and cabbage to the wok. Stir-fry for 5 to 7 minutes until vegetables are tender-crisp.
06 -
Pour in chicken broth, soy sauce, oyster sauce, and ground black pepper. Bring the mixture to a gentle simmer.
07 -
Add soaked rice noodles into the wok. Toss gently to allow noodles to absorb the sauce and mix evenly with meat and vegetables. Cook for 3 to 5 minutes until noodles are heated through.
08 -
If using shrimp, add them back to the wok and mix gently to combine.
09 -
Transfer the mixture to a serving dish. Garnish with chopped green onions, toasted garlic if desired, and lemon wedges for squeezing.
# Additional Tips:
01 -
For a vegetarian option, substitute chicken and shrimp with firm tofu. Adjust soy sauce levels to taste, and drizzle sesame oil before serving for added richness.