Sheldon Simeon’s Pancit Filipino Noodle Dish Will Be The Star of Your Next Cookout | Chefs At Home
Sheldon Simeon—two-time Top Chef finalist and author of “Cook Real Hawai’i”—shares his family recipe for a Pancit Filipino noodle dish that’s sure to be the star of your next cookout! This Pancit is a stir-fry packed with vegetables and three kinds of protein, piled high with noodles, and tossed in a salty-savory sauce that ties the dish together. It's a Filipino classic that's easy to scale up for a crowd, just as long as you have a wok big enough! (Recipe below)
#Pancit #Filipino #NoodleRecipe #Pasta #Cookout
0:00 Introduction
1:15 Cut vegetables and protein for Pancit Noodles
2:15 Pancit Noodle Sauce Recipe
2:42 Cooking in a wok
3:14 How to cook Pancit Filipino Noodles
5:57 Finished Pancit Filipino Noodle Dish
6:23 Pancit Noodle Taste Test
Pancit
For the fried garlic:
1/2 pound peeled garlic (from 4 medium heads)
Neutral oil, for frying
Kosher salt
For the pancit:
Kosher salt
1pound fresh chow mein noodles (pancit Canton) or other fresh thin egg noodles
4 tablespoons neutral-flavored oil, divided
1 cup chicken stock
1/4 cup oyster sauce
1 tablespoon plus 1 teaspoon fish sauce
1 teaspoon ground annatto
2 tablespoons minced garlic
6 ounces boneless, skinless chicken thighs (about 2), cut into 3/4-inch pieces
6 ounces pork tenderloin, cut into 3/4-inch pieces
1/2 pound peeled and deveined large shrimp, cut in half
Ground black pepper
4 ounces mushrooms (any kind), stems discarded, and caps thinly sliced
1 medium carrot, thinly sliced then cut into strips
1/2 medium red onion, thinly sliced
4 ounces Napa or green cabbage, chopped
3 scallions, dark green tops only, cut into 2-inch pieces
Calamansi or lemon wedges, for serving
Hot sauce, for serving
1.Make the fried garlic: Preheat the oven 250°F. Line a baking sheet with paper towels. In a food processor, pulse the garlic until finely minced.
2. Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
3. While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350°F (use a thermometer).
4. Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.
5. Make the pancit: Bring a large pot of salted water to a boil and blanch the fresh noodles according to the package directions (or cook until they’re pliable but firm, not more than a minute or two). Drain well and toss with 1 tablespoon of the neutral oil.
6. In a small bowl, whisk together the stock, oyster sauce, fish sauce, and annatto. In a wok or very large skillet, heat 3 tablespoons of the oil over high heat until shimmering hot. Add the garlic, chicken, pork, and shrimp and stir-fry until the proteins are mostly cooked, about 2 minutes. Season with salt and pepper.
7. Add the mushrooms, carrot, and red onion and stir-fry until softened, about 3 minutes. Stir in the noodles, then add the oyster sauce mixture and stir-fry until the noodles are heated through and the sauce is absorbed, about 3 minutes. Add the cabbage and scallions. Reduce the heat and cook until the noodles are glazed and the vegetables are soft, just a few minutes. Transfer to a serving plate. Garnish with some of the fried garlic and serve with citrus wedges and hot sauce.
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Filipino Pancit Recipe
Filipino Pancit Recipe
Mama Sitas Achuete Annatto Powder:
1 16oz Pack of Rice Noodles
1 Pound Pork Belly
About 1 Cup Shredded Chicken
4 Cloves Garlic
Half a Medium Onion
Green Onion to Garnish
1 Cup of Carrots
1/4 Head of Cabbage
3 Tablespoons Olive Oil
2 Tablespoons Soy Sauce
1 Tablespoons Dark Soy Sauce
2 Tablespoons Oyster Sauce
Salt/Pepper to Taste
0:00 - Intro
1:16 - Ingredients
2:41 - Boil The Noodles
3:41 - Prep Other Ingredients
5:21 - Cook The Meats
5:56 - Stir Fry The Veggies
6:53 - Add Sauces
7:12 - Add Noodles
7:32 - Add Toppings
7:47 - EAT & Review
10:36 - Outro
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Pancit | Popular Filipino Noodle Dish | Easy to Make
Published June 15, 2023
Pancit is one of the most requested dishes for get togethers and parties. It is inexpensive and only a few ingredients are needed. You can make it vegetarian or use chicken, pork or shrimp. Once all the ingredients are cut and prepared, it only takes about 30 minutes to complete the meal.
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You can find this recipe under Noodles
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Subukan mo ang ganitong luto sa Pancit Bihon at Pancit Canton Guisado, umaapaw ang sarap!
Isang mapagpalang araw sa inyong lahat!
Isa ka rin ba na paborito mo ang Pancit Bihon Guisado at Pancit Canton Guisado? Masarap pareho di ba? Paano kaya kung pagsamahin natin siguradong mas masarap at mapaparami nanaman ang kain mo . Iba iba rin tayo ng way o paraan ng pagluluto nito at sure akong pare parehong masarap, kaya naman isheshare ko sa inyo kung paano ko lutuin ang aking version ng Pancit Bihon at Pancit Canton Guisado na talaga namang umaapaw ang sarap!
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Here are the ingredients:
1 large onion
6 cloves garlic
250 g pork
1/2 cup soy sauce add if needed
1/4 cup oyster sauce
1 liter water add if needed
100g carrot
150g sayote
120 beans
1 chicken or pork cube
170g chicken liver
100g squid balls
450g Egg noodles or pancit canton
300g Pancit Bihon
65g bell pepper
200g repolyo
salt and pepper to taste
Happy cooking!