My friend Michael pointed out to me, a brand new shipment of Filipino products we’re now carrying at work. I was excited to see a sauce packet for Pancit. Pancit is a noodle dish from the Philippine’s. According to my boyfriend, who is half Filipino, there is no one way to make it… except last time I made it… I made it WRONG. In my defense, I didn’t have a recipe, and I had never had it before… so I thought it was just stir-fry rice noodles. Well, it isn’t… and it’s way better than stir-fry noodles. Next time I make it, I won’t even need a sauce packet, because I read the ingredients, and it’s basically bullion and soy sauce.
What You’ll Need:
- Pancit Bihon Rice Noodles (soaked in warm water for 10 minutes)
- 2 tsp oil
- 1 medium onion, sliced thinly
- 4-5 cloves of garlic, minced
- 1/3 head of cabbage, shredded
- 2 large carrots, shredded
- 1 packet of Mama Sita’s Pancit Sauce mix, dissolved in 2 cups of water
- 4 chicken thighs, boneless/skinless, diced
- Sliced green onions and sliced boiled eggs to garnish (optional)
- Limes or Lemon wedges to squeeze on top
Cook chicken thigh pieces, seasoned with salt and pepper, in a skillet until done. Set aside.
Coat the bottom of a large skillet (or wok) with oil and heat over medium-high. Add garlic, and cook until golden. (I know, I didn’t want to add the garlic first either, it goes against everything I’ve ever learned about cooking, but just trust me here…) Next, add the onions, and cook until translucent. When the onions are fully cooked, add the cabbage, carrots, cooked chicken, and pre-soaked Pancit noodles. Pour the sauce mixture over the noodles, and bring to a boil. Cook for 2 minutes. That’s it! It couldn’t be easier.
Place noodles in a large serving bowl, and garnish with sliced green onions, boiled eggs, and lime wedges.