One-Pot Pancit
Try this One-Pot Pancit recipe, or contribute your own.
Try this One-Pot Pancit recipe, or contribute your own.
- lemon juice
- black pepper to taste
- 2 tsp sea salt
- 2 lb chicken thighs or breast cut into small pieces
- 1/2 lb shrimp tails removed and deveined
- oil for sauteing (i use coconut or avocado oil)
- 1 cup diced onion (use frozen for simpler prep)
- 1-2 tbsp minced garlic
- 3-4 shredded carrots
- 1 medium green cabbage shredded
- 1 pkg (14-16 oz) rice noodles
- 1/4 cup (or more) coconut aminos or soy sauce to your pref
- 1 -2 cups chicken broth
- 2 tbsp fish sauce (can omit and use additional salt)
- Carbohydrate 0.0355194791886013 g
- Cholesterol 0 mg
- Fat 0.0004075 g
- Fiber 0.00458333335328689 g
- Protein 0.0025760416676325 g
- Saturated Fat 0.0001225 g
- Serving Size 1 1 -10 (143g)
- Sodium 436.036177083336 mg
- Sugar 0.0309361458353144 g
- Trans Fat 1.75E-05 g
- Calories 0 calories
Step-by-step
- Break or cut the rice noodles in half and soak in cold water in a large pan while you are working.
- Heat the oil over medium heat and add the chicken and minced onions. Saute for 5-8 minutes or until the meat is cooked.
- Add 1 tablespoon minced garlic (or more if you love garlic) and cook for another minute.
- Remove the chicken mixture from the heat and set aside in a separate bowl.
- Add a little more oil to your pan along with the chopped cabbage and carrots. Cook until the veggies are tender.
- If you have pre-cooked shrimp, you can simply add them to the veggies and cook for a couple minutes until heated. If your shrimp is not pre-cooked, remove the veggie mixture from the pan to the chicken and cook the shrimp by itself until pink.
- Now drain the rice noodles and add to the shrimp in the pan, along with the cabbage and chicken.
- Add the coconut aminos or soy sauce (you can add more if you prefer. I typically use ½ cup coconut aminos, but you may prefer less), 1 cup of chicken broth, and fish sauce. Mix together. It will hard to stir because the whole mixture is very dense.
- You may add up to 1 more cup of chicken broth if the pancit seems dry. I have found that this varies depending on the rice noodles and how much vegetable is in your Pancit. I try to make sure there is some liquid in the bottom of the pan as the rice noodles will soak it up.
- Season with sea salt (I use around 2 tsp) and pepper (I use 2 tsp - Pancit tastes GREAT with pepper!)
- Sprinkle with fresh lemon juice and serve.
My One-Pot Pancit Adventure: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like searching for a needle in a haystack. Most nights, the pressure of work, school pick-ups, and family commitments leaves me scrambling for quick and easy meal solutions. But let me tell you, I recently discovered a lifesaver—a one-pot Pancit recipe that's not only incredibly flavorful but also remarkably simple to prepare. It's become a regular in our dinner rotation, a true testament to its deliciousness and ease. This recipe is a perfect blend of savory and subtly sweet, with a delightful chewiness from the rice noodles. It’s so versatile; you can easily adjust it to your preferences and what you have on hand.
The beauty of this Pancit lies in its simplicity. No more tedious chopping and multiple pans! Everything cooks together in one pot, minimizing cleanup and maximizing my precious time. The ingredients are readily available, and the process is so straightforward that even a novice cook can master it. It's the kind of recipe that makes you feel like a culinary genius, even if it takes only 30 minutes to prepare. I love how adaptable this recipe is. I've experimented with different vegetables based on what's in season or on sale, and the results have always been fantastic. Sometimes, I add extra mushrooms, other times bell peppers – the possibilities are endless!
The magic of this one-pot Pancit lies in its ability to transform simple ingredients into a truly satisfying meal. The tender chicken, succulent shrimp, and crisp vegetables mingle beautifully with the soft rice noodles, creating a harmonious symphony of flavors and textures. The coconut aminos add a delicate sweetness that perfectly balances the savory elements, while a squeeze of fresh lemon juice brightens the whole dish. The aroma alone is enough to get the family rushing to the table, a sure sign of a successful weeknight dinner.
Beyond the ease and taste, this Pancit also offers a welcome sense of accomplishment. In the midst of a busy week, creating a healthy and delicious meal from scratch feels rewarding. It's a small act of self-care, a moment of calm amidst the chaos. It's a reminder that nourishing my family doesn’t have to be complicated or time-consuming. It can be simple, delicious, and even fun.
This Pancit has become more than just a dinner recipe; it's a symbol of efficiency and deliciousness in our busy lives. It’s a testament to the fact that simple meals can be the most satisfying. So, if you’re looking for a weeknight dinner that's both quick and incredibly tasty, I highly recommend giving this One-Pot Pancit a try. You won't be disappointed!
Tips and Variations:
- Feel free to adjust the amount of coconut aminos or soy sauce to your liking.
- Add other vegetables like bell peppers, broccoli, or mushrooms.
- Use different types of protein, such as tofu or pork.
- For a spicier kick, add a pinch of red pepper flakes.
- Garnish with chopped green onions or cilantro for added freshness.
This Pancit recipe is a true gem – easy, adaptable, and utterly delicious. Give it a whirl and let me know what you think!
