Chef Miki Hackney

Pancit

Name: Pancit
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: Filipino
Ingredients: 1½ cups chicken stock; 4 tbsp soy sauce; 5 tbsp chopped garlic; 2 tbsp ginger, grated; 1 tbsp fish sauce; ½ tsp sugar; ¼ tsp chili flakes; Salt and pepper, to taste; 6 each shrimp, peeled and deveined; ½ tsp Old Bay seasoning; 1 tsp peanut oil; 1 ea chicken breast, boneless, skinless, and cut in half; 1/2 tsp salt; Peanut oil, as needed; 2 cups red onions, thinly sliced; 1 1/2 cups Chinese long bean, cut into 1” pieces; 2 cups carrots, julienned; 8 oz sliced button mushrooms; 4 cups napa cabbage, ¼” sliced; 2 ea baby bok choy, ¼” sliced; 4 oz sno peas, trimmed; Boiling water, as needed; 14oz Yakisoba noodles; 8 oz Vermicelli rice noodles; Ice water bath; 3 ea scallions, ¼” cut on bias; 1 cup cilantro leaves; 3 ea calamondin or key limes, cut into wedges

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Cuisine

Filipino

Servings

8 servings

Prep Time

20 minutes

Cook Time

1 hour

Ingredients

Dressing

1½ cups chicken stock
4 tbsp soy sauce
5 tbsp chopped garlic
2 tbsp ginger, grated
1 tbsp fish sauce
½ tsp sugar
¼ tsp chili flakes
Salt and pepper, to taste

Pancit

6 each shrimp, peeled and deveined
½ tsp Old Bay seasoning
1 tsp peanut oil
1 ea chicken breast, boneless, skinless, and cut in half
1/2 tsp salt
Peanut oil, as needed
2 cups red onions, thinly sliced
1 1/2 cups Chinese long bean, cut into 1” pieces
2 cups carrots, julienned
8 oz sliced button mushrooms
4 cups napa cabbage, ¼” sliced
2 ea baby bok choy, ¼” sliced
4 oz sno peas, trimmed
Boiling water, as needed
14oz Yakisoba noodles
8 oz Vermicelli rice noodles
Ice water bath
3 ea scallions, ¼” cut on bias

Garnish

1 cup cilantro leaves
3 ea calamondin or key limes, cut into wedges

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Directions

Combine dressing ingredients in a small saucepan and heat to dissolve sugar. Adjust seasonings with salt and pepper. Dressing should have a slight tart taste. Set aside.
Place chicken breast in a sauce pot and cover by 1 inch with water. Add salt and bring to a boil; reduce to simmer and cover. Simmer until chicken is cooked through, about 20 minutes. Remove chicken from liquid and place on a plate to cool. When cool enough to handle, use two forks and pull apart chicken into rough shreds. Set aside.
Heat yakisoba noodles by warming in microwave or soaking in boiling water, loosening bunches as they heat.

Recipe Note

Pancit is usually pretty high in saturated fats. I have made a 'lighter' version by omitting the traditional ingredient of frying noodles in rendered chicken fat, then including the fried skin in the dish.

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Filed in: Asian Noodles, Baby Bok Choy, Beef, Chinese Long Bean, Chopped Garlic, Cilantro, Cinnamon, Crushed Pepper, Entree, Filipino, Ginger, Green Onions, Jalapeno, Jalapeno Pepper, Jalapenos, Key Limes, Lime, Napa Cabbage, Noodles, Organic Carrots, Organic Green Onions, Pancit, Perfect Sweet Onion, Red Onion, Sausage, Scallions, Shrimp, Sno Peas, Yakisoba, Yakisoba Noodles

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Pancit

Pancit

Category

Cuisine

Servings

Prep Time

Cook Time

Ingredients

Dressing

Pancit

Garnish

Directions

Recipe Note

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