Let me bring you a sampling of a well-known recipe from my native land, Philippines, called Pancit. It’s pronounced, “Pan-set”. It’s mainly stir-fried noodles with fresh vegetables and it can be served with or without meat. It’s very simple to make. Very light in calories and oh so tasty!
- 1 Tablespoon olive oil
- 1 cup chicken, pork or shrimp
- 1 clove of garlic (crushed)
- 1/2 cup onions (thinly sliced)
- 1/2 cup fresh carrots (thinly sliced or julienned)
- 1/2 cup fresh peapods (with stringy ends removed)
- 1/4 cup fresh scallions (sliced)
- 1 cup chicken stock (you may use water, but I find the chicken stock to add more flavor)
- 8-ounce pack of pancit noodles
- 1 Tablespoon soy sauce (or coconut aminos)
- 1Tablespoon sesame oil
- salt and pepper to taste (optional)
- Cilantro for garnish
- In a skillet, on medium high heat, stir fry the meat in vegetable oil, until no longer pink, then add garlic and onions. Cook until transparent without burning the garlic.
- Add the carrots, peapods and scallions, waiting 2 to 3 minutes in between. I like my veggies crispy. Spoon the ingredients in a bowl and set aside.
- Meanwhile, in the same skillet (without rinsing the skillet, as this will enhance the seasoning of the noodles) add the chicken stock , soysauce and sesame oil. Add the noodles and stir fry until the noodles are tender to your liking. Mix the vegetables and meat mixture in with the noodles.
- You may season with more salt and pepper if you wish. Serve with a sprig of cilantro.
- Serve with a slice of lemon on the side. I find that a light squeeze of the lemon juice gives the dish an added zing!
- For a non-meat variety, use fried tofu, and/or a combination of other green and leafy vegetables.
- Use coconut aminos in place of soy sauce if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Noodles
- Cuisine: Philippine