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Filipino Chicken and Noodles (Pancit) recipe

Filipino Chicken and Noodles (Pancit) recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
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This dish originates from the Chinese, but the Filipinos adapted it to suit their needs. Enjoy for lunch or dinner.

379 people made this

IngredientsServes: 6

  • 350g dried rice noodles
  • 1 teaspoon vegetable oil
  • 1 onion, finely diced
  • 3 cloves garlic, finely chopped
  • 280g diced cooked chicken breast meat
  • 1 small head cabbage, thinly sliced
  • 4 carrot, thinly sliced
  • 4 tablespoons soy sauce
  • 2 lemons, cut into wedges, for garnish

MethodPrep:20min ›Cook:20min ›Ready in:40min

  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 frying pan over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles and cook until heated through, stirring constantly. Transfer to a serving dish and garnish with quartered lemons.

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Reviews & ratingsAverage global rating:(421)

Reviews in English (313)

by Jeanne Cupertino

Wonderful! Tasted just like my mom's pancit!I used rice noodles and soaking them for about ten minutes did the trick, but make sure to break the noodles before soaking them or you'll have some really long noodles. The noodles, when cooked, will come out with an al dente texture to them.. Even Mom's leftovers still had that a day or two later. It's just the nature of the beast.Just a couple of things: I switched in green onions for the diced onions for color, used leftover chicken (this is a great dish for any leftover meat, including beef and pork) and used garlic powder to control the garlicky flavor better. Perhaps most importantly, I used Kikkoman soy sauce to cook with. Growing up, Kikkoman was for cooking with, due to it's lighter flavor, and La Choy was for seasoning at the table. I still follow that rule, and it works very well for pancit.I would highly recommend adding as many veggies and meats as you would like, just increase the amount of sauce you need.The only warning I'll leave anyone with is that I found the meat too salty after having been sauteed with the veggies in the soy sauce and oil. Next time I prepare this, I will saute the veggies by their lonesome until just about done, then throw in the meat to warm, followed almost immediately by the noodles.Play with it, make it your own, and enjoy! This is an awesome, easily prepared party dish. You'll be amazed by how much is made with one package of noodles.-08 Jul 2007

by always_hungry

When you shop for the rice noodles, look for the package labeled "pancit bihon", or "bihon". Keep in mind that not all rice noodles are the same. Some rice noodles are for Vietnamese pho, while some are for pad thai. I am Filipina, and I like to garnish my pancit with thinly sliced green onions. They add color and additional flavor. Another traditional topping is sliced hard boiled eggs.-14 Apr 2008

by LADYBUGONTHEGO

This is great recipe for pancit - for those who didn't rate it at 5 - either you didn't follow the recipe, or you don't know what pancit bihon is all about. The flavor is just right and if it isn't what you've had before then it's just an adjustment of ingredients. As a first generation Flip, let me tell you that this is the recipe to try if your craving pancit!!!! I personally prefer shrimp and shitaki mushrooms mixed in - simply because that's how my family made it - so without those two ingredients it seems like something is missing. Soak the rice noodles until they are soft and pliable/wiggley. I added maybe a cup more of broth - some like it on dry side, I like it moist but not soupy - some like it that way too! Try it!-02 Feb 2006


Pancit (Filipino Stir-Fried Noodles)

At the Filipino gatherings of my youth, you could always count on ample amounts of pancit, a noodle stir-fry seasoned with oyster sauce and fish sauce. Pancit recipes vary, but they tend to take shape based on whatever you toss in the wok. The goal is not to get a crazy hot sear, but simply to get everything warmed through and cooked. Without the savory crunch of fried garlic, my kitchen wouldn't be the same. Though labor-intensive, this cooking method produces a ridiculously crispy, garlicky fried garlic. Plus, you'll end up with a batch of garlic oil to use in other dishes.


Notes about this recipe

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Where’s the full recipe - why can I only see the ingredients?

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We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


What are kelp noodles?

Have you ever tried them? I have to say, they’re my all-time favorite low-carb noodle! Kelp noodles are low in calories and carbs and are completely flavorless, which means they take on the flavor of the dish you’re preparing (no seaweed taste whatsoever!). I’ve tried shiritaki noodles and miracle noodles, and while those work okay for many dishes, these kelp noodles are the best low-carb noodle for this pancit recipe.

There’s one extra step when using kelp noodles that I strongly recommend, and that is softening the noodles.


Pancit (Filipino Rice Noodles)

1. boil water with peppercorns, 4 whole cloves of garlic, bouillon, chicken broth, and chicken breasts until chicken is tender.

2. cut cooked chicken into chunks, set broth aside.

3. in heated wok, saute 1 clove minced garlic, and 1/2 of the onion. Add chicken and shrimp. Cook until shrimp are pink.

4. Add celery, carrots, mushrooms and cook at high setting in wok until mushrooms are soft.

5. Add napa cabbage, and cook in down in wok until cabbage is soft and the cabbage volume gets smaller.

6. Remove meat and veggie mixture from wok.

7. Saute other half of the onion and 1 clove minced garlic in the wok. Add soy sauce, fish sauce, and 6 cups of chicken broth (set aside). Bring to a boil.

8. Spray rice noodles with water to soften them slightly. Add the noodles to the boiling mixture in the wok. Cover and simmer until the noodles are soft and have absorbed most of the liquid.

9. Mix the veggie/meat mixture with the cooked rice noodles. Serve as a meal or divide it up for several lunches! Enjoy!


How to cook Chicken Mami Noodles Soup

Chicken Mami Noodle Soup Recipe is a popular comfort food in the Philippines it is made of egg noodles, chicken broth, pieces of sliced chicken, cabbage, fried garlic and green onions. The preparation of the broth is the key to this dish all you need is a lot of chicken bones and you should use a freshly made egg noodles instead of the preserved or dried ones, you can buy this on wet markets.

The history of Chicken Mami soup according to legend is from a Chinese entrepreneur named Ma Mon Luk who introduced and popularized this dish. The name Mami was a combination of his first name &ldquoMa&rdquo and &ldquoMie&rdquo for noodles. He started selling this on the streets of Manila and eventually he opened his own restaurant.

Chicken Mami Noodle Soup goes well with a side order of Siopao asado.

Chicken Mami Ingredients:

  • 2 small chicken breasts
  • 2 litres chicken and vegetable stock
  • 1 small cabbage
  • 3 medium carrots
  • 1 large stalk celery
  • 1 large onion
  • 250 g Miki noodles
  • 3 pcs. cloves
  • 2 laurel leaves (bay leaf)
  • 1 tbsp. oregano
  • salt to taste

Toppings and condiments:

  • 3 hard-boiled eggs, sliced into 6 sections each
  • 3 heads crushed fried garlic (approx)
  • 2 stalks spring onion, thinly sliced or chopped
  • calamansi slices
  • ground black pepper
  • fish sauce

Chicken Mami Cooking Instructions:

Note:Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock.


Different Types of Pancit

Pancit Canton is very popular in the Philippines and really all over the world now. The Chinese originally introduced Pancit itself to the people of the Philippines. Canton province of China is in the most southeast part of the country, closest to the Philippines, so you can imagine, Cantonese flavors have made their way into some of the Filipino cuisine. The most notable difference between what I’m going to show you and Pancit Canton are the noodles. Pancit Canton is made with wheat egg noodles, more like you would find in a Chinese Lo Mein dish.

Pancit Malabon comes from Malabon City, a place with rich seafood resources, which obviously shows up in this version of Pancit. The sauce is made with fish sauce and shrimp paste and then topped with lots of local seafood including squid, oysters and boiled shrimp. It’s typically garnished with boiled duck eggs, but regular chicken eggs would work as well. The noodles used in Pancit Malabon are a thicker rice noodle than the Pancit Bihon I’m going to share with you below.

The other varieties of Pancit you’ll find served in the Philippines include Palabok or Luglog, Habhab (served on a banana leaf and slurped up without utensils), Sotanghon and more. As I mentioned, Pancit is kind of a broad term for Filipino noodles, so you have many varieties. It’s kind of like asking how to make a hamburger or a pizza, it depends on what you like on yours and how you like it prepared.


Pancit Bihon Recipe

Pancit Bihon Guisado is a sauteed rice noodle dish which is an absolute Filipino favorite for any occasion or gathering.

It is one of the easiest noodle dishes to cook, very straightforward -- saute the veggies and meat, add the broth and seasonings, then add the noodles -- and it's ready to serve.

Rice noodles are now available not just in Asian supermarkets. The local mega-marts do carry them because it's the same kind of noodles being used for certain Thai and Vietnamese noodle dishes.

When buying rice noodles, look for the very thin variety. They're long and sometimes referred to as Rice Sticks.

Some brands specify Pansit Bihon on their packages.

If you want the authentic rice noodle -- the Carinderia type of bihon, buy the Excellent brand. Be careful, though, of overcooking or the noodles get soggy.

If you want the texture to be somewhat like the Sotanghon, get the UFC or Super Q brands - and no need to worry of cooking a little longer than you should.

YOUR SHOPPING LIST:

  • Rice Noodles or Rice Sticks
  • Chicken Thigh or Breast
  • Canned Chicken Broth
  • Green Beans
  • Carrots
  • Cabbage
  • Celery stalks
  • Knorr Chicken Cubes

IN THE PANTRY:

  • 1 8 oz. Rice Noodles or Rice Sticks
  • 1 pound chicken thigh or breast, boiled and shredded
  • 4 cups chicken broth
  • 1/4 pound green beans, cut diagonally
  • 1 carrot, sliced in strips
  • 1 stalk celery, diced to make 1/2 cup
  • 1/4 cabbage, shredded to make 2 cups
  • 3 tablespoons Soy Sauce
  • 1 piece Knorr Chicken Cube(optional)
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • salt and pepper

2 Saute the garlic and onion. Add the chicken, soy sauce, carrots and saute for 2 minutes.

3 Add the chicken broth and Knorr chicken cube. Let it boil.

4 Turn the heat down, add in the noodles together with the green beans, cabbage and celery.

5 Cook until the noodles are soft but not mushy and the water is fully absorbed.


Variants of Pancit Bihon

One thing I do with it is I add sliced Chinese sausages. I add it before step 3 and cook it in a little water to make the oil come out. This may not be available in regular American grocery chains but I have seen it in Costco so there is hope. The Chinese sausages are a little sweet so it adds a sweet and salty flavor to the noodles which I like. Spanish chorizo can also be used instead of Chinese sausage.

You can use diced pork or a combination of pork and chicken. You can add cooked, peeled shrimp, sliced hard-boiled eggs and make it look festive. If you want, you can add fish balls or shrimp balls cooked in a little oil and cut in half. The fish or shrimp balls are available in Asian groceries.

You can pretty much add any vegetable that can be used for stir-fry. You can also opt out of the chicken and use mushrooms or tofu as well as use vegetable broth instead of chicken broth.

You can make white pancit and use fish sauce or salt instead of soy sauce. I like the caramel color though so personally, I always use soy sauce.


Pancit Ingredients

To make this Filipino Pancit Recipe, we need rice noodles or Pancit Bihon. Other kinds of noodles will do and best to follow the instruction in the package if you are a first-timer to prepare this recipe.

I used carrots, beans, and cabbage in my recipe but other kinds of vegetables will do like a champion mushroom, sweet peas, young corn, Chinese cabbage, cauliflower, broccoli, bell peppers, and celery stalks.

Yellow onion or red onion use to flavor the recipe, and green onion leaves to use for garnishing if you want. Garlic also added to add more flavor.

In black pepper, you can use the whole black pepper or the cracked one. In my recipe, I used grounded black pepper.

Another ingredient is a chicken thigh, but you can also use sliced chicken breast. Pork meat also will do. I used the chicken thigh and boiled it because I need a broth.

In sauteing the vegetables, I used canola oil, but any cooking oil will do.

The last but not the least ingredient is the soy sauce. It is important in cooking this Filipino Pancit recipe.

Pancit Recipe Preparation

To prepare this Filipino Pancit recipe, slice all vegetables into thin stripes including onion and garlic. Soak the rice noodles until become soft then drain the water. Boil the chicken thigh with three cups of water and continue cooking until tender about twenty to thirty minutes. Take out the boiled chicken thigh then get the flesh and slice. Set aside the broth because we will use later.

Heat a large pan on medium-high heat. Pour oil about two tablespoons and saute onion until it becomes soft. Add the chopped garlic and continue stirring until the onion and garlic becomes a little brown. Divide the fried onion and garlic. Take the half part, and set aside for the chicken broth. Add the sliced carrots and beans to the remaining fried onion. Add half a cup of chicken broth if it’s dry then cover for about 4-5 minutes. Uncover then stir to add the cabbage and sliced chicken meat. Continue to cook until it’s half cook without cover. Transfer to a large plate.

In the same pan, put the half part of the onion mixture that you set aside, chicken broth, soy sauce, and ground black pepper. Taste if it needs more soy sauce or not. Let it boil then add the soaked rice noodles. Continue stirring until it absorbs the broth. If you think the noodles are dry, then add some water. Add the vegetables and stir until it is combined. Filipino Pancit recipe is now ready to serve. Take note my measurement will not apply to all noodles, maybe your noodles are boiled, and no need a broth like what I did, or your noodles is too soft when you soaked then it needs a lesser liquid. Some noodles also don’t need to be soaked but you need a lot of liquid when cooking.


Watch the video: Κοτόπουλο γλυκόξινο. Yiannis Lucacos (May 2022).