I'm on a recipe kick here, people. First the ziti, and now my mom's pancit.
I always feel really cool when I make pancit, probably because not many people other than Filipino moms know how to cook pancit. It's like having a secret key to someplace really special, and no one else can get in without you. And everyone wants in.
Filipino cooking isn't an exact science, and the recipe below certainly isn't an exact formula. Add vegetables and seasonings according to your own tastes. Pancit has a very mild flavor, so be sure not to go crazy with the soy sauce. Pork can be substituted for the chicken, or added with the chicken if you're into that sort of thing. Make it vegetarian by eliminating the meat and oyster sauce and using vegetable broth instead of chicken broth. Add tofu if you want. (I've never had vegetarian pancit, but I'm sure it's still yummy.)
Be prepared to become very popular after sharing pancit with others. People will try it at a party and spend the rest of the night saying, "Who made this? It's awesome." And then they'll track you down and corner you and invite to their house next weekend. They weren't planning on throwing a party next weekend, but they will if you come. Just be sure to bring some pancit.
(This particular pancit was served at Easter lunch last week, along with honey baked ham, sweet potatoes, mashed potatoes, and lemony roasted cauliflower.)
This feeds a lot of people. I suggest throwing a party and serving this dish. Or bring it to a potluck. Everyone will love you. Or just make it for yourself sometime this week, and eat it all, and bring it for lunch the next day, and the next, and the next...
1 package (16 ounces) Bihon rice noodles
2 tbs vegetable oil
3 medium carrots, sliced thinly into 1-inch matchsticks
1/2 medium cabbage, sliced
2-3 celery stalks, sliced
2 cups pea pods, sliced diagonal
1 medium onion, sliced
3 cloves of garlic, minced
1 can chicken broth
1 1/2 cups water
1/4 cup soy sauce
1/4 cup oyster sauce (optional, can be substituted with 1/4 cup soy sauce)
1 chicken breast, sliced small
1/2 lb shrimp, peeled and deveined with tails off
3 links of Chinese sausage, thinly sliced (this is optional but I strongly recommend adding it)
lemon wedges or lemon pepper (these are definitely not optional)
In a large pot or wok, brown garlic and Chinese sausage in oil. Add the onion and chicken. When the chicken juices start to run, add the shrimp and cook until almost done. Add oyster sauce and black pepper and stir to coat. Stir in pea pods, carrots, then cabbage, and cook until slightly softened, about 5 minutes. Add the celery and cook 3-5 minutes. Season with lemon pepper and a generous squeeze of lemon. Transfer mixture to a separate container.
Soak the rice noodles in water for about 5 minutes, or until soft. In a large pot, boil chicken broth, water and soy sauce. Add the rice noodles and lower the heat. Stir to keep the noodles from sticking. When the noodles are done, stir in the vegetable mixture.
Serve with lemon wedges.