Pancit

By • January 26, 2011 • 7 Comments

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Author Notes: I discovered pancit in Beirut, through a Filippino lady that lived there for fourteen years before going back home to marry. It is a versatile dish and can be made with chicken or pork as well.Taste of Beirut

Serves 6

  • 8 ounces rice sticks
  • 8 ounces large shrimps
  • 3 pieces chicken with bones
  • 2 cups shredded cabbage
  • 2 cups shredded carrots
  • 2 cups shredded snow peas
  • 2 cups chopped onion
  • 1 tablespoon mashed garlic
  • 3 tablespoons soy sauce (or to taste)
  • 2 tablespoons sesame oil
  • 1 tablespoon Aleppo pepper or chili powder
  • 1 teaspoon Black pepper
  • 2 pieces limes, quartered
  • 1 bunch scallions
  1. Make the chicken stock by browning the chicken in sesame oil and covering it with water and some seasonings
  2. Let the chicken simmer for one hour; cool and strain the stock
  3. Shred the chicken into pieces and set aside
  4. Peel the shrimps and cut off the heads and place in the stock
  5. Simmer the shrimp heads and skin in the stock for 30 minutes and strain
  6. Sprinkle the pepper on the shrimp and set aside
  7. Heat some oil in a pot and fry the shrimp for 3 minutes till pink
  8. remove the shrimp and add the onions and shredded veggies and fry for 3 minutes
  9. Add the mashed garlic and soy sauce and stir one minute
  10. Remove the veggies and add the stock and bring it to a simmer
  11. Add the rice sticks and cook in the stock for about 5 minutes
  12. Add the veggies, shrimp, shredded chicken to the noodles and adjust seasonings
  13. Serve with chopped scallions and limes
Jump to Comments (7)

Tags: cabbage, carrot, garlic, noodles, pasta, shrimp, snow peas, soy sauce

Comments (7) Questions (0)

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Moi_a_beyrouth_%c3%a9t%c3%a9_2010

almost 4 years ago Taste of Beirut

@AntoniaJames: Sorry for the delay in answering, I just now logged on. I used about 5 cups of stock for the pancit, using 8 ounces of rice sticks. Keep in mind that it is all a matter of personal preference, if you like your pancit drier, then reduce the stock before adding the noodles. I like mine a bit wet.

New_years_kitchen_hlc_only

almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh my, this certainly looks good. How much stock do you put in the wok? I don't see any amounts of water specified, and the amount you have after straining seems like it could vary a lot both by the size of the pot, and how much evaporates during the simmering of the chicken and then the shrimp shells. Thank you so much. I plan to make this soon! ;o)

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds really delicious!!

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Your photo makes me want to grab a fork!

Monkeys

almost 4 years ago monkeymom

How great to find pancit in Beirut! Yours looks delicious.

Img_0733

almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

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almost 4 years ago lastnightsdinner

This looks delicious.