Fried noodles are very popular in many Asian countries and they are one of the best seller of travelers.
This Filipino version is a very tasty version, perhaps less exotic than the Thai or the Chinese ones, but for sure not less delicious.
With this dish you can prepare a full meal using only a wok (or a large skillet) and you can adapt the veggies with what you have on hand. You can also change the kind of noodle.
A quick and comforting meal!
Pancit – Filipino Fried Noodles
- 1 tablespoon vegetal oil
- 1 chicken breast
- 3 cups water
- 2 tablespoons vegetal oil
- 4 garlic cloves, chopped or sliced
- 1 onion, chopped
- 3/4 cups carrots diced carrots
- 3/4 cups sliced green beans
- 4 tablespoons dark soy sauce, or to taste
- 2 tablespoons oyster sauce (regular or gluten-free)
- 1/4 teaspoon sesame oil, optional
- 2 teaspoon sugar
- pepper, to taste
- 200 g Pansit Bihon (Rice Noodles) or Pansit Canton (Egg-Wheat Noodles), Philippine Brand
- 1 calamansi (or lime, or 1/2 lemon)
- 1 green onions, sliced, optional
- In a wok or a large pan over medium heat, add 1 tablespoon oil and chicken and brown for a few minutes.
- Add water and cook until tender. Reserve the stock and when the chicken is cool enough to handle, shred them or chop into small pieces. Set aside.
- Now heat 2 tablespoons of in the wok and onions, garlic and chicken. Stir fry until chicken and onions are browned. Don’t burn them.
- Stir in the veggies and cook for another 2 minutes and add the reserved stock. Cook until veggies are almost tender.
- Season with the soy and oyster sauces, sesame oil and sugar. Bring to a boil. Adjust to your taste with pepper and if necessary with additional soy sauce.
- Add noodles and stir to soak the noodles with the sauce. Continue to stir until all the noodles are done and liquid has been adsorbed. If necessary add little water.
- Squeeze half of the calamanci on noodles, slice the second half and place the slice over the noodles.
- Serve topped with green onions. Enjoy!