Recipe: Pancit


Flickr Photo Credit: Cynical Optimist

This Philippine recipe was a favorite of locals and expats alike when I lived in Micronesia. It uses vegetables that keep a while in the fridge (important on an island where everything is shipped in and fresh items degrade very quickly) such as cabbage and carrots. Here’s what you need:

1 medium chopped onion, 4 cloves of crushed garlic, 2 cups of chopped cooked pork (from chops or roast) or the meat from chicken legs (you can also use half salad shrimp if you want), 1 cup small strips of chopped cabbage, 2 slivered carrots, 4 tablespoons soy sauce, 1 cup water, salt and pepper to taste, pancit noodles (14 oz package), lemon wedges for garnishing and squeezed on flavor.

Saute onions and garlic in a bit of oil. Add the cooked chopped meat. Then add cabbage, carrots, soy sauce and water. Turn heat to medium and simmer for about 5 minutes. Stir and simmer until carrots are cooked. Place noodles on top of mixture and spoon vegetables and broth over the noodles. This will steam cook the bean thread noodles very quickly. Cover and steam for a couple of minutes. Turn out onto a serving platter and garnish with lemon wedges. You can also top with bean sprouts or chopped scallions / green onions, if desired. (Tip: use a deep enough cooking dish that these noodles will not make a mess. They are very thin and as you are manipulating them in the pan little pieces break off and fly away. This is not a problem if you are using a deep enough pan. If you are not, you may try this recipe once, and then never again. It’s very easy IF YOU HAVE A DEEP PAN.)

This recipe tastes great either hot or cold and uses affordable vegetables and leftovers. It’s a great budget meal that your friends and family will get excited about trying, and one of many cabbage recipes we routinely enjoy.  It’s from Dorothy Horn’s Guamanian Cooking book.