Filipino Pancit

I feel pretty special when I make Filipino pancit, probably because not many people know how to make it except for Filipino moms. I actually know many Filipino-American woman who don’t know how to do these simple recipes.  Just seems crazy since food is such an important part of a culture and tradition.

Filipino cooking isn’t an exact science, so you’ll find many variations of this recipe. You can add chicken, pork or shrimp but I prefer this simple recipe since I typically serve as a side to a main course.  This is the way my mom showed me how to cook pancit and it’s just perfect.

-1 (12 ounce) package dried rice noodles * found in most groceries in Asian section
-1 teaspoon vegetable oil
-1 bunch of green onions sliced
-6 cloves garlic, minced or sliced thinely
-1 small head cabbage, thinly sliced
-4 carrot, thinly sliced
-1/4 cup soy sauce
-2 lemons or calmansi – cut into wedges, for garnish

1. Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.

2. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

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