Filipino Pancit
I got this recipe from my mother when I moved out of the house, because I wanted to make Filipino food that she used to cook for us so that I can cook them for my family and keep passing down the recipes. This is one of my favorites My family absolutely loves it. Its definitely worth all the work done to make this dish.
I got this recipe from my mother when I moved out of the house, because I wanted to make Filipino food that she used to cook for us so that I can cook them for my family and keep passing down the recipes. This is one of my favorites My family absolutely loves it. Its definitely worth all the work done to make this dish.
- 1 tablespoon soy sauce
- 1/4 cup soy sauce
- 1 cup carrot sliced
- 2 cups cabbage chopped
- 1 cup onion sliced
- 1 tablespoon cooking oil
- 5 garlic cloves minced
- 1/2 cup teriyaki sauce
- 2 tablespoons cooking oil
- 1 package rice noodles bihon
- 1 lb chicken breast cubed
- 1/16 teaspoon accent seasoning (msg)
- 1/8 cup cooking oil
- 1/2 cup green onion (optional)
- lemon slice (optional)
- Carbohydrate 230.895815875607 g
- Cholesterol 657.214779694226 mg
- Fat 180.676949450124 g
- Fiber 6.85730049940988 g
- Protein 172.051608486021 g
- Saturated Fat 97.8844364356665 g
- Serving Size 1 1 serving(s) (2578g)
- Sodium 3638.13133160212 mg
- Sugar 224.038515376198 g
- Trans Fat 9.91991978422659 g
- Calories 3191 calories
Step-by-step
- In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
- The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
- Drain the marinade off the chicken and discard the marinade.
- In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
- In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
- Add the carrots and stir fry for about 5 minutes.
- Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
- Add the chicken to the vegetables and continue stir frying.
- Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
- Keep cooking and mixing until the noodles are tender and cooked thoroughly.
- Serve with the green onions and/or lemon juice from the lemon slices.
My Mom's Filipino Pancit: A Taste of Home
The aroma of garlic, soy sauce, and tender chicken fills my kitchen, a comforting scent that instantly transports me back to my childhood. This isn't just a recipe; it's a piece of my family history, a tradition passed down from my mother. When I left home, I knew I needed to carry a part of her with me, and her cooking was the perfect way to do that. This Filipino Pancit recipe is one of the first dishes I learned to make, and it remains a staple in my own family's dinners. The rich flavors and satisfying texture always bring a smile to everyone's faces, and it's a dish I'm immensely proud to share.
The beauty of this dish lies in its simplicity. While the process might seem involved at first glance, it's surprisingly straightforward. It's all about layering flavors, starting with the overnight marinade for the chicken. This step is crucial; it allows the teriyaki sauce to penetrate the chicken, creating a wonderfully tender and flavorful result. The next morning, the real fun begins. I love the satisfying process of stir-frying the vegetables, the vibrant colors coming together in a fragrant symphony. The addition of the rice noodles, or bihon, is what truly transforms the dish into something special. They absorb all the delicious juices and flavors, creating a perfectly balanced, savory masterpiece.
More than just a meal, this Pancit represents more than just a delicious dish; it's a connection to my heritage. It’s a tangible link to my mother's love and the warm, welcoming atmosphere of my childhood home. Each time I make it, I'm not just cooking; I’m sharing a story, a tradition, and a legacy. The pride in my family’s eyes when they enjoy it is the greatest reward. This isn’t just about food; it’s about family, memories, and the enduring power of a simple recipe to bring people together.
This Pancit is more than just a meal; it's a celebration of family, a testament to the enduring power of tradition, and a reminder of the love that binds us together. It's a dish I'll continue to make for years to come, ensuring that a little bit of my mother's heart remains in my kitchen, and in the hearts of those I share it with.
Ingredients I used:
- 1 lb chicken breast, cubed
- 1/2 cup teriyaki sauce
- 5 garlic cloves, minced
- 1 package rice noodles (bihon)
- 1 cup carrots, sliced
- 2 cups cabbage, chopped
- 1 cup onion, sliced
- 1 tablespoon soy sauce
- 1/4 cup soy sauce
- Cooking oil
- 1/16 teaspoon Accent seasoning (MSG)
- 1/2 cup green onions (optional)
- Lemon slices (optional)
