Philippine-Style Noodles (Pancit)
Chicken and pork and mussels and shrimp oh my! This Philippine-style noodle dish packs a mega protein punch. Regardless of which you prefer, this medley of mouthwatering flavors is sure to please your palate.
At a glance
1 whole chicken, hacked into pieces 1 medium-sized onion 2 sticks celery Peppercorns 1 lb. pork, sliced into thin strips 1 cup shrimp, cooked, deveined and unshelled 1 can straw mushrooms 1 can water chestnuts 1/2 head of bok choy (pechay) 1 piece of carrot, julienne A few pieces snow pea pods 1/2 lb. mussels or scallops Soy sauce to taste Patis (Philippine fish sauce) to taste Salt to taste 2 cloves of garlic, crushed 1 medium sized onion, sliced Ground black pepper, fresh Oil for frying 1 or 2 pkg. pancit canton or 1 pkg. vermicelli or angel hair pasta 4 or 5 green onions
Boil whole chicken in big casserole with onion, celery and peppercorns. Cover with just enough water. When cooked through, remove meat from bone and save the stock. Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce and patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles. Simmer for another 3 minutes or so covered. Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft.
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