Pancit (Filipino Rice Noodles)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
6 cubes chicken bouillon8 cups water1 can chicken broth (adds taste to chicken)1 lb boneless, skinless chicken breast1 lb small raw shrimp (deveined with no tails)6 cloves garlic1 TBSP black peppercorns1 large onion4-6 celery stalks (thinly sliced, think little boomerangs)4-6 large carrots (julienned)1 whole head napa cabbage (chopped)2 cups sliced mushrooms (optional)1/3 cup soy sauce1/4 cup fish sauce (found in the asian isle)3 packages rice noodles (also found in the asian isle or in asian food stores)
Makes 15-20 servings
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!
Number of Servings: 15
Recipe submitted by SparkPeople user CAZ_NJ.
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!
Number of Servings: 15
Recipe submitted by SparkPeople user CAZ_NJ.
Nutritional Info Amount Per Serving
- Calories: 222.3
- Total Fat: 1.8 g
- Cholesterol: 73.5 mg
- Sodium: 970.5 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 2.3 g
- Protein: 20.0 g
Member Reviews
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PAMELA1053
Pancit is an all time favorite dish of mine, I grew up eating it. This recipe did a great job of duplicating it. I love that it makes such a large batch. My only changes: I left out the mushrooms and had lime (or lemon) wedges for squeezing onto it at the table (absolutely essential!!!) - 9/6/09
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JOSA.PORTS
I love pancit! There are many kinds of pancit actually, and here in Bicol province in the Philippines, they have pansit bato, which has chili on it. Even if I just had a small serving, it was very filling and delicious! Though pansit bihon by my mother is still my favorite! Sarap maging Pinoy! - 10/12/08