Pancit Recipe

Print Recipe

Egg noodles tossed with pork belly, squid balls, kikiam and a medley of vegetables

Prep Time25

Cook Time30

Total Time55

Course: Main Dish, Pancit

Cuisine: Asian, Filipino

Keyword: filipino pancit

Servings: people

Calories: 1042kcal

Author: Vanjo Merano

Ingredients

800 grams egg noodles
2 pieces Maggi Magic Chicken Cubes
1 ½ lbs. pork belly
8 ounces squid balls
8 ounces kikiam
3 pieces Chinese sausage
1 ½ cups water
8 cloves garlic
1 onion sliced thinly
1/2 teaspoon Ground black pepper

Vegetable ingredients:

1 head cabbage chopped
1 red bell pepper sliced into strips
1 green bell pepper sliced into strips
2 carrots julienned

Sauce ingredients:

½ cup soy sauce
¼ cup oyster sauce
6 cups water
2 tablespoons cornstarch

Instructions

Sear the pork belly until the outer part turns medium brown. Pour 1 ½ cups of water. Let boil. Simmer until the pork tenderizes and enough fat gets rendered.
1 ½ lbs. pork belly, 1 ½ cups water
Remove the pork from the pan. Using the rendered fat, fry the squid balls, and kikiam for 2 to 2 ½ minutes or until it browns. Remove from the pan. Set aside.
8 ounces squid balls, 8 ounces kikiam
Reduce the oil to at least 2 tablespoons. Sauté the bell peppers, carrots, and cabbage. Continue sautéing for 2 minutes. Remove from the pan. Set aside.
1 red bell pepper, 1 green bell pepper, 2 carrots, 1 head cabbage
Put 3 tablespoons of the oil back into a clean pan. Sauté the Chinese sausage for 30 seconds. Add the onion and garlic, then cook until the onion softens
3 pieces Chinese sausage, 1 onion, 8 cloves garlic
Add soy sauce, oyster sauce, and water. Let boil. Adjust the heat to the lowest setting.
½ cup soy sauce, ¼ cup oyster sauce, 6 cups water
Add Maggi Magic Chicken Cubes. Stir.
2 pieces Maggi Magic Chicken Cubes
Add the egg noodles. Cook for 2 minutes while occasionally tossing the noodles. (see notes below)
800 grams egg noodles
Season with ground black pepper.
1/2 teaspoon Ground black pepper
Combine ¼ cup water with 2 tablespoons of cornstarch. Stir and pour the mixture into the pan. Toss. (see notes below)
2 tablespoons cornstarch
Add back the pork, Chinese sausage, squid balls, and kikiam. Toss until everything is evenly distributed.
Add the sauteed vegetables. Toss.
Transfer to a serving plate. Serve. Share and enjoy!

Video

Notes

Tossing egg noodles - Give the noodles a gentle toss every now and then for about 2 minutes. This helps them cook evenly, soak up all that flavorful sauce, and keeps them from clumping into one big noodle ball. Waiting until the end to add them is important. It stops them from turning soggy or overcooked, so they stay perfectly chewy and coated with flavor.
Diluting cornstarch with water - Always mix your cornstarch with a bit of water before adding it to the pan. If you throw it straight into the hot liquid, it will clump up fast. Creating a slurry makes sure that the sauce thickens smoothly. This little trick helps the sauce stick to every strand of noodle and every bite of meat. Skip the cornstarch, and your sauce might end up thin and watery. Definitely not what we’re going for.

Nutrition