Pancit Recipe

Jason and I had pancit fairly often in Norfolk, since there was a Filipino restaurant close to our apartment. It's quite easy to make it yourself, though, even if it might not be as authentic.

Real pancit is supposed to have rice noodles, but I was all out so I just paired it with rice instead. To flavor it more, I added some crushed Thai chilies (part of my Christmas present from Jason - he knows exactly what I like!) and powdered coconut milk while I was cooking it in the rice cooker. So if you don't have rice noodles either, rice is a good substitute.

pancit uses simple ingredients

Pancit Recipe
adapted from Quick & Easy Pancit @ Allrecipes.com

- rice noodles (if using)
- 1/4 onion, roughly diced
- 1 cup cooked chicken meat, shredded (great for leftovers...)
- 1/4 head of cabbage, thinly sliced
- 3 medium carrots, cut into thin matchsticks
- spices: garlic powder & cayenne
- 3 tablespoons soy sauce

1. Start cooking rice (or cook noodles according to directions on package).
2. Heat some oil in a large skillet on medium heat. Saute onions and carrots till carrots start to get tender.
3. Add spices according to your taste, plus the chicken and soy sauce. Stir together till well-mixed.
4. Add the cabbage, more spices (if you want), and a few tablespoons of water. Stir well until cabbage is tender. You can also cover it with a lid or foil, turn the heat to low, and let it steam for a while.
5. Mix noodles with pancit mixture or pour it over rice. Enjoy!

This recipe made enough for Jason and me, and we were hungry, so just increase proportions as needed.

That's all there is to it! Healthy, fast, and tasty. The hardest part is cutting up the carrots into little pieces, but for some reason I enjoyed that.