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Pancit (Filipino version of chow mein - pronounced pon-seat) Recipe

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This recipe for Pancit (Filipino version of chow mein - pronounced pon-seat) is from The Steffan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. bean threads (10oz)
1/2 lb. uncooked chicken (1/2 chicken breast is what I use)
1 pkg. of your favorite frozen stir fry veggies
soy sauce
water
crushed garlic
salt, pepper
vegetable oil, about 1 tbsp
Directions:
Directions:
You can do this part the night before or start this about an hour before you want to serve the meal. Cook chicken in a small pot, covered in water, with salt and pepper added to taste. I bring it to a boil, then reduce the heat to a simmer, cover, and cook for another 20 minutes or so. You're going to shred the chicken so you can cook it as long as you like. Keep the chicken broth for use later in this recipe. Shred the chicken and set aside.

You can't prep the noodles any further in advance than placing in a large bowl with hot water. Add the entire package of bean threads. Set aside for 5-10 minutes. Drain the water from the noodles, then place the noodles on a cutting board. I cut them to make them easier to pick up with a fork when you eat.

In large pot or wok if you have one, heat a small amount of vegetable oil over high heat. Add garlic and cook until brown but not burnt. Add veggies and stir fry until green veggies turn to a bright green (or until all frozen veggies are heated through). Add meat to veggies and give a quick stir. Now add your noodles and stir. Reduce heat to medium. Next, you're going to have to do this part by taste/sight. Your goal is to soften the noodles and season them with soy sauce at the same time. Alternate adding soy sauce and reserved broth until your noodles are a light brown color.
Number Of Servings:
Number Of Servings:
4 adults
Preparation Time:
Preparation Time:
10-15 minutes (after cooking/shredding chicken)
Personal Notes:
Personal Notes:
Filipinos traditionally season this with some lime juice.

 

 

 

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