How to make Pancit

To go with last week's tutorial on lumpia...here's how to make pancit.  There are 2 kinds of pancit, bihon and canton.  The bihon are thin clear/white rice noodles; the canton are thicker-more like spaghetti size, or what you'd use in other Asian dishes like yakisoba.  I prerfer the bihon, so that's what this tutorial will cover.

Also, as a side note, I've been asked before where I buy the stuff for the Filpino or Chamorro(Guamian) dishes I make...with the exception of one or two items(coconut for kelaguan is one), I buy all my items at the base commissary.  They're pretty basic and can be find in most Asian food sections in regular grocery stores.  If you can't find something, look for a local Asian food store, and you'll be sure to find it there.

Pancit 

1 small onion (sliced)
2 cloves garlic (minced)
1 package pancit noodles
3 boneless, skinless chicken thighs-I actually use breast tenders(you can use other meats...pork, beef, shrimp...or all of the above)
1 cup cabbage (shredded)
1 green bell pepper (julienned)
1 cup carrots (julienned)
2 stalks celery (sliced on a diagonal)
1 tablespoon soy sauce
1-1 ½ cups chicken stock
Salt and pepper to taste

The pictures below are actually a double batch due to the amounts I usually make it in.   And though this is a recipe with measurements...I don't actually measure what I use.  And I tend to go heavy on the chicken broth(a large cardboard container and then a bit more for 2 packages of noodles), it makes it easier to cook the noodles.

Saute onion and garlic in oil

till onions are translucent(onions and garlic are one of the most wonderful smells!)

Add chicken(or whatever meat-except shrimp**)

cook till chicken is browned)

add chicken broth and veggies, bring to a boil

reduce heat, add noodles and cover.  The noodles will soak up the broth-you can stir to make sure the noodles are in the broth

mix and stir to ensure all broth is absorbed by noodles, you don't want any crunchy noodles

-**if using shrimp, add it at this point, if you add it sooner, it will be tough and overcooked, the heat and steal from the noodles will cook the shrimp

Add soy sauce, salt and pepper to taste

finished pancit bihon will be more brown from the soy sauce than the original white noodles.