Pancit

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Filipino noodle dish made with a variety of noodles, vegetables, and meat

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Snack

Cuisine: Filipino Recipe

Keyword: filipino pancit, pancit, pancit bihon, pancit canton

Servings: people

Calories: 2856kcal

Author: Vanjo Merano

Ingredients

1/2 lb pancit bihon
1/2 lb pancit canton
1/2 lb. pork belly sliced
1 cup carrot
1/2 small cabbage chopped
1 onion chopped
1/2 tbsp garlic minced
1/2 cup parsley chopped
1 Maggi Magic Chicken Cube
1/4 cup soy sauce
2 tablespoons oyster sauce
4 cups water
3 tbsp cooking oil
Ground black pepper and fish sauce to taste

Instructions

Heat the oil in a large wok. Sauté garlic and onion.
1/2 tbsp garlic minced, 3 tbsp cooking oil, 1 onion chopped
Add the pork. Sauté until it turns light brown.
1/2 lb. pork belly
Pour the soy sauce and then add oyster sauce and water. Let boil. Cover the wok. simmer for 20 minutes or until the pork becomes tender. Note: add water as needed.
1/4 cup soy sauce, 2 tablespoons oyster sauce, 4 cups water
Add Maggi Magic Chicken Cube, carrots, and cabbage. Stir and cook for 1 minute.
1 cup carrot, 1 Maggi Magic Chicken Cube, 1/2 small cabbage chopped
Add the pancit bihon and canton. Let it soak completely in the sauce. Continue cooking until the noodles are soft enough to be tossed.
1/2 lb pancit bihon, 1/2 lb pancit canton
Gently toss the noodles until all the ingredients are well distributed.
Add parsley, and then season with ground black pepper and fish sauce.
1/2 cup parsley, Ground black pepper and fish sauce to taste
Cover the wok. Simmer for 3 minutes.
Turn the heat off. Transfer to a serving plate.
Serve hot. Share and enjoy!

Notes

To prevent pancit bihon and canton from becoming soggy, it's important to control the amount of liquid you use when cooking. Start by soaking the pancit bihon noodles briefly in warm water before cooking, so they soften without becoming too wet. For pancit canton, avoid overcooking the noodles. When adding them to the pan, ensure they are fully coated in the sauce but not swimming in it. If the noodles absorb too much liquid, they can become mushy. Always cook the noodles on medium heat and stir gently to allow even absorption of the flavors. Lastly, if necessary, add water gradually during cooking rather than all at once to avoid excess moisture.

Nutrition