Pancit, a classic Filipino noodle dish, is a staple at celebratory events and family gatherings. The word “pancit” is derived from the Hokkien phrase “pian i sit” which means “something conveniently cooked fast.” It comes in many variations, and here’s a recipe for Pancit with pork.
Ingredients:
8 ounces rice noodles (bihon) or pancit canton noodles
1/2 pound pork, thinly sliced into bite-sized pieces
1 tablespoon vegetable oil
3 cloves garlic, minced
1 onion, thinly sliced
1 carrot, julienned
1/2 cup green beans, sliced diagonally
1/2 small cabbage, shredded
1/4 cup soy sauce
2 tablespoons oyster sauce
1 cup chicken broth or water
Salt and pepper to taste
1 lemon or calamansi, cut into wedges
Green onions, chopped for garnish
Optional: a few drops of sesame oil for flavor
Instructions:
Soak the rice noodles in warm water until they are just soft, about 10 minutes, then drain and set aside. If you’re using pancit canton noodles, follow the package instructions for preparation.
Heat oil in a large wok or skillet over medium-high heat. Add the pork and stir-fry until it starts to brown. Remove the pork and set it aside.
In the same wok, add a bit more oil if needed, then sauté garlic and onions until translucent.
Add the carrot and green beans and cook for about 2 minutes.
Return the pork to the wok and add the cabbage, stirring until it begins to wilt.
Pour in the soy sauce, oyster sauce, and chicken broth or water. Stir and let it cook for a minute to combine the flavors.
Add the drained noodles to the wok. Toss and mix until the noodles are fully coated with the sauce and the liquid has been absorbed. Adjust the heat as needed to prevent the noodles from sticking.
Season with salt and pepper, and a few drops of sesame oil if using.
Cook for another 3-5 minutes or until the noodles are completely cooked and the vegetables are tender yet crisp.
Garnish with chopped green onions and serve with lemon or calamansi wedges on the side for squeezing over the noodles.