Pancit is a tradional Filipino dish. I love it, in fact it has become one of my favorites. It's hard to find the egg noodles to cook for this recipe, unlike in the Philippines you can always find fresh egg noodles (not dried) in the market. I found Mabuhay minimart and they sell those dried noodles so I bought some. It tasted good. Rod likes them and a few family members. So I thought I will post the recipe for this. I made a lot of researches since I'm not a master cook haha and I managed to come up with my own version. Here it is.
Directions:
First, decide whether to use pork or chicken or you can use both. If using pork, place pork in a saucepan with 3 cups of water, 1/2 head of garlic, 1/2 onion, 3 peppercorns, 1 tsp of salt and a bay leaf. Bring to a boil and simmer for 30 minutes. Drain and cool. Set aside the broth, you will need to use it later. Cut the cooked pork into 1/2" thick slices. If you're using chicken for this, you don't need to do this method, you can use chicken broth. I usually like to cook pancit with chiken because it is easier and chicken always tastes good.
Heat skillet or wok. Pour in 2 Tbsp of cooking oil and over high heat, fry the pork pieces until the edges start to brown.
Add the minced 1/2 garlic and sliced 1/2 onion, cook, stirring until fragrant.
Add vegetables. I usually like to add carrots, snow peas, cabbage or green beans. Add the vegetables you like and stir for a few seconds.
Pour in 2 cups of meat broth, prepared earlier. Season with soy sauce and pepper.
Dissolve 1 Tbsp of cornstarch in 1/4 cup of meat broth and add to wok.
Bring to soft boil and add the dried egg noodles. Cover for a minute.
Stir to distribute the ingredients evenly.
Lower the heat, cover and simmer for 8 minutes or until the noodles are almost cooked.
Taste and add more seasonings if necessary.
Turn off the heat, add the sesame oil and stir for a few more times.
Serve hot with kalamansi halves. I haven't found kalamansi here, guess it's only found in asia. You can use lemon halves instead.
What is kalamansi?
Calamansi is a member of citrus family that was developed in and is very popular throughout Southeast Asia, especially the Philippines, where it is most commonly used for cooking. It resembles a small, round lime, a little bigger than the size of a thumbnail, 25-35 mm in diameter.
Calamansi is a member of citrus family that was developed in and is very popular throughout Southeast Asia, especially the Philippines, where it is most commonly used for cooking. It resembles a small, round lime, a little bigger than the size of a thumbnail, 25-35 mm in diameter.