Yummy Yummy Pancit

Jun 7, 2013 by

So every Thursday night we go to the farmers market in downtown Oceanside.  Its near the beach and its more a tiny street fair than farmers market, but that is why we go.  The food is awesome.

We take the dog and he gets to say hi to all the other puppies and get attention from all the other people, but we mainly go to eat.  Did I mention the food is awesome?  Nothing matches the blue crab burrito.

But one of our favorite food vendors was this Filipino food stand that made the best pancit  and lumpia, and sadly they are no longer there.  There are a couple of other Filipino places that also sell pancit and lumpia, but they are no where near as good as this other place was.  So we’ve been missing our weekly pancit and lumpia and thus I set out to make my own pancit and holy cow was it easy.

If you’ve ever made any stir fry or fried rice, its basically the same thing.  This is so easy.

Here’s the final product and it is so tasty.  So lets show you how easy it is to make it

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I don’t have a picture of all the ingredients, but here’s what you’ll need:

Ingredients:

  • 1 chicken breast
  • 1 pack of rice sticks (found in the Asian section of your grocery store)
  • cabbage
  • carrots
  • pea pods
  • onion
  • celery
  • green onion
  • garlic
  • soy sauce
  • fish sauce (also found in the Asian section of your grocery store)
  • pepper

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First you want to boil your chicken breast.  I cut a couple slices to help speed up the cooking time.  Save the water from this step.  You’ll need it later.

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Here’s a nice haul of veggies I got from my garden.  Yeah free veggies!

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Here’s the rest I bought.

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Here’s what the rice sticks look like.

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Looking at this carrot from the garden it looked big and awesome and ready to be harvested, and then I get this cute little carrot ball when I actually pull it up.  Nice

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Slice up all your veggies

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You can use as much of each as you’d like.

I made a big double batch so here’s what I used per a single batch: (approximately)

1 cup cabbage

1 cup carrots sliced thin

1/3 cup green onion

1/3 cup onion

2/3 cup celery

2 cloves garlic

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OK once your chicken has boiled for a bit, take it out and shred and chop it into small pieces.  Don’t worry if its not fully cooked, you are going to cook it again

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In a large pan or wok, add some oil and throw in the garlic for 30 seconds

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Next add the onions and carrots and cook for a minute or two

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Next throw in the chicken and stir it up

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Time to add the sauces.  Use 3 tablespoons of soy sauce and 1 tablespoon fish sauce.  I just pour it in and estimate.  Stir that all round and let it cook.

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OK, I missed a picture, but throw all the rest of the veggies in and let them cook for a minute or so.  You want to keep the veggies crisp, so don’t over cook it.  Next separate and throw the rice sticks on top.

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Now take that chicken stock from cooking the chicken breast earlier and pour that into the mix.  Some recipes call to pre-soak the rice sticks, but then they just soak up the water and not all this awesome flavor.  After you pour in the chicken stock, mix it all up so the noodles are at the bottom of the pan and soaking in the good juices.  You can add more soy and fish sauce here if you want or need to.  Stir it around for a few minutes letting all those flavors mix.  Add a bit of black pepper at the end and taste it to make sure the noodles are done.

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You will end up with this awesome dish that took no time to make.  While I am not an old Filipino grandmother, I still think this turned out pretty good and will definitely make it again.  And of course I made way too much, so its great for leftovers.

Ben…

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  • Josie

    Ben, Always nice to see people experimenting. I’m here in Oceanside too. I never had a chance to experience the vendor your speaking of because I’ve been in the Philippines for the past few years. I would like to offer a suggestion and a caution. May I suggest that you cut your carrots and celery thinner and remove the vegetables from the wok while they’re still a bit on the crisp side, finish off your noodles in the chicken broth and sauces, then add the veggies back.This keeps them from over cooking and allows sufficient time to cook your noodles to your desired tenderness – but don’t over cook or noodle turn to mush. As for keepiing leftovers, pancit doesn’t keep well for left overs like udon or saba. For some reason the cabbage ferments quickly and spoils, leaving a very distinct spoiled odor and after effects, as many a Fiesta goer will attest to.

    I have friends that are interested in learning other Filipino dishes like chicken adobo, lumpia, beef caldereta, chocolate meat, mixed vegetables, cassava cake, and other sweet rice cakes. If you’re interested in joining us you can reach me at jojo.pimial@yahoo.com.

    Regards and Happy Eating.

  • http://www.trulysimple.com Ben

    Great suggestions!  Sounds like you know what you are talking about.  I try all of that when I make this again. Thanks!