Pancit
Pancit is the generic Filipino term for the numerous stir-fried noodle dishes of the archipelago's cuisine, a word derived from the Chinese Hokkien dialect literally meaning "food conveniently cooked". The recipe reflects the strong Chinese influence on Filipino cuisine, brought by traders and immigrants who settled in the islands centuries ago, bringing with them the noodles and quick-frying techniques. There are dozens of regional pancit variants throughout the Philippines, each with its own preferred noodles, vegetables and proteins, but all share the common spirit of an abundant, quickly fried, colourful dish. Pancit is considered a bringer of luck and long life in Filipino culture, which is why it is served almost always at birthday parties, with the long noodles symbolising longevity — a superstition taken seriously enough that many Filipinos avoid cutting the noodles before serving them.
Thin noodles
Rice or wheat noodles, quickly stir-fried
Chicken pieces
Cooked chicken, sliced
Colourful vegetables
Carrot, cabbage and green beans cut into strips
Citrus juice
Squeezed with calamansi juice before serving
Ingredients 4 servings
- 300 g thin rice noodles
- 300 g chicken breast, boiled and sliced
- 1 carrot, cut into thin strips
- 150 g cabbage, shredded
- 100 g green beans, cut
- 3 garlic cloves, minced
- 4 tbsp soy sauce
- 500 ml chicken stock
- 2 calamansi or lemons, for serving
How to make it
- 1Soak the rice noodles in warm water for 15 minutes, until pliable, then drain well and set aside.
- 2Heat oil in a large wok or wide pan over medium-high heat and sauté the minced garlic until fragrant, without burning it.
- 3Add the cut carrot and green beans and stir-fry for 2-3 minutes, until slightly softened, keeping a bit of crunch.
- 4Add the shredded cabbage and sliced chicken, stirring constantly for another 2 minutes.
- 5Pour in the soy sauce and half the chicken stock, mixing well to combine the flavours.
- 6Add the drained noodles to the pan along with the remaining stock, stirring continuously to distribute them evenly among the vegetables and meat.
- 7Cook over medium heat for 5-7 minutes, until the noodles absorb all the liquid and become soft but not mushy.
- 8Serve immediately, hot, with wedges of calamansi or lemon on the side, to be squeezed over to taste.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
