Hello, foodies! I, Austin Carter welcome you all to Beyond the Bayou Blog to make you taste this dish which is a Filipino noodle that has been enjoyed for centuries, influenced by Chinese and Malay cuisine: Pancit.
I tried these noodles for the first time on my first solo trip when I was just looking for a dish that needed to be an untried one. It was that time when someone sitting beside me advised me to try this one when I asked him about the specialty of the cafe.
At first, I was a bit unsure but just because I wanted to try something different I gave it a try. You would not believe it, but I was impressed at the very first bite of it. The meal went forward with Ham Soup and Taco Salad and believe me that meal along with the trip has a special place even now.
Just because I was on a solo trip, I didn’t have someone to share my views on it that time but when I came home I just decided to share it with you guys. So, here I am sharing this wonderful recipe along with my own experience. Let’s begin!
Overview: How To Make Pancit?
Today, I’m excited to share a delicious and satisfying recipe for Chicken and Noodle Stir-Fry. It’s a dish packed with flavor and simple to whip up, perfect for a quick and tasty meal.
To start, we’ll boil boneless chicken thighs until tender and shred them. Then, we’ll soak dried rice noodles in the flavorful chicken broth, giving them a delightful taste and texture.
Next, we’ll stir-fry garlic, onion, cabbage, and carrots in a savory blend of olive oil and sesame oil. Once they’re beautifully cooked, we’ll mix them with the noodles and chicken, seasoning everything with a dash of soy-based liquid seasoning for that umami kick.
The result? A mouthwatering stir-fry that’s bursting with flavor and textures, making it a hit for weeknight dinners or casual gatherings. Give it a try and enjoy this delicious meal bursting with Asian-inspired goodness!
Try More Such Noodle Recipes!
Pancit Recipe
Equipment
- Pot for boiling water
- Skillet or large wok
- Bowls for soaking noodles and mixing ingredients
- Forks for shredding chicken
Ingredients
- 4 boneless chicken thighs
- 1 8 ounce package dried rice noodles
- 2 tablespoons soy-based liquid seasoning such as Maggi®, or to taste
- 3 tablespoons olive oil divided
- 1 tablespoon sesame oil
- 3 cloves garlic chopped
- 1 medium onion chopped
- ½ large head cabbage thinly sliced
- 2 carrots julienned
- 1 teaspoon garlic salt
Instructions
- Boil chicken thighs in water until cooked through, about 30 minutes. Shred chicken and reserve broth.
- Soak rice noodles in hot chicken broth until softened, then drain and mix with soy seasoning and oils.
- Saute garlic and onion in olive oil until browned, then add chicken, cabbage, and carrots. Stir-fry until veggies are tender.
- Season with garlic salt and mix chicken mixture with noodles. Adjust seasoning to taste and serve.
Nutrition
Variations You Must Try!
- Asian-Inspired Spices: Add a teaspoon of grated ginger and a sprinkle of crushed red pepper flakes for a touch of heat and depth of flavor.
- Protein Options: Instead of chicken thighs, you can use sliced pork tenderloin, shrimp, or tofu for a different protein choice.
- Vegetable Medley: Experiment with a mix of vegetables like bell peppers, snap peas, and broccoli florets to add color and texture.
- Sauce Variations: Enhance the sauce by mixing soy sauce with oyster sauce or hoisin sauce for a richer and more complex flavor profile.
- Herb Garnish: Finish the dish with a sprinkle of freshly chopped cilantro or green onions for a burst of freshness.
- Citrus Zest: Add a squeeze of lime or lemon juice before serving to brighten up the flavors and add a citrusy twist.
- Nutty Crunch: Sprinkle toasted sesame seeds or chopped roasted peanuts over the finished dish for added crunch and nuttiness.
What Do You Serve with Pancit?
- Pear Salad With Pomegranate Seeds
- Pickled Beets and Goat Cheese Salad
- Roasted Vegetables Medley
- Pickled Tomatoes
Store It for Later!
- For storing leftover Pancit, it’s highly recommended to use a sealed container and keep it in the fridge for 2-3 days.
- If you want to freeze it, store the cooked Pancit in an airtight freezer bag for up to 30 days.
- Thaw it in the fridge for 12 hours before reheating either in the microwave or a skillet until warmed through.
Pancit Bihon vs. Pancit Canton vs. Pancit Palabok!
Pancit refers to noodles, and there are many variations to explore.
Each pancit recipe is unique. Some include boiled eggs and Chinese sausages, while others feature pork and shrimp. Some have a citrusy twist, while others keep it simple with soy sauce and a hint of sugar.
The most popular versions are pancit bihon and pancit canton. Bihon uses thin rice vermicelli noodles, while canton uses pre-fried flour stick noodles, similar to lo mein.
Another favorite is pancit palabok, where rice stick noodles are topped with a rich shrimp gravy.
Is Pancit the Same as Chow Mein?
Pancit and Chow Mein may seem similar because they both feature noodles and vegetables, but they’re actually quite different. Pancit is a Filipino noodle dish typically made with rice noodles, while Chow Mein is a Chinese dish made with stir-fried noodles, often using wheat noodles. Additionally, their seasoning and ingredients vary, with Pancit often having a soy sauce base and Chow Mein featuring a variety of sauces like oyster sauce or soy sauce.
