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 always takes me back to my childhood. My mom's Filipino Pancit wasn't just a meal; it was a comforting hug in a bowl, a taste of home that always felt like a celebration. When I left for college, I knew I couldn't bear to be separated from the flavors of my upbringing, so I pleaded with her for her prized recipes. This Pancit recipe is one of the first ones I mastered, and it's become a cornerstone of my own family's traditions. It's a labor of love, sure, but seeing my kids' faces light up when I serve it makes every minute worth it. There is nothing more rewarding than sharing a piece of my family's history through the simple act of cooking.
I remember watching my mom in the kitchen, her hands moving with effortless grace as she stir-fried the vegetables, the rhythmic clinking of the wok a soothing soundtrack to our evenings. She never used a recipe; it was all instinct, a dance of flavors she'd perfected over years of practice. I, on the other hand, required a little more guidance (and a few burnt batches), but I eventually learned to capture the magic of her Pancit. This recipe isn't just about the ingredients; it's about the love that goes into each step, the memories woven into every strand of noodle. It’s about creating a space where my family can gather, share stories, and savor the tastes of tradition, a legacy passed down through generations.
The beauty of this dish lies in its adaptability. You can adjust the vegetables to your liking, adding more or less of your favorite components. Some like to add shrimp or pork, while others prefer a vegetarian version with extra tofu. The key, I’ve found, is to not rush the process. Allow the flavors to meld, the noodles to soften and absorb the savory sauce. It's about creating a harmony of tastes, a balance that’s as comforting as it is delicious. This Pancit isn't just food; it's a feeling, a connection to my roots, a way to share a part of my heart with the people I love most.
Making this Pancit has become a cherished ritual. It's more than just cooking; it's a form of self-expression, a way to nurture my family, and a tribute to the woman who taught me the art of creating delicious memories in the kitchen. The satisfying crunch of the vegetables, the soft, succulent chicken, and the perfectly cooked noodles all come together to create a symphony of flavor. Every bite is a journey back to my childhood, a reminder of the enduring power of family and the simple joys of a home-cooked meal. The legacy of taste continues, and there's immense satisfaction in knowing that.
More than just a recipe, it's a story, a testament to the enduring power of family traditions, and a delicious way to connect with loved ones. So, gather your ingredients, put on some music, and let the aroma of your own version of my mom’s Filipino Pancit fill your kitchen with warmth and happiness. You'll not only create a delicious meal but also create a cherished memory for yourself and your family.
