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AUTHENTIC PANCIT RECIPE – FILIPINO NOODLES WITH CHICKEN

Pancit – a delicious, authentic Filipino-style fried noodle dish packed with protein and vegetables. This family favorite is perfect for special occasions but simple enough to enjoy on any weeknight!

INGREDIENTS

  • 8 oz Vermicelli Rice Noodles (thin, rice-based, similar in thickness to linguine)
  • 2 tsp Sesame Oil or Extra Virgin Olive Oil
  • 10 oz Boneless Skinless Chicken Breast, sliced or diced (you can use tenders, or leftover/precooked chicken)
  • 1 cup Carrots, sliced
  • 1 Medium Celery, sliced
  • 1 tsp Minced Garlic
  • 2 cups Shredded Cabbage (or slaw mix for convenience)
  • 3 cups Chicken Broth
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Dry Soup Mix (such as Onion or Herb; measured directly from the packet)

INSTRUCTIONS

  • Begin by cooking the rice noodles according to package directions. I prefer thin vermicelli for this dish.
  • In a wok or large skillet, heat the oil until hot and sizzling.
  • Add the chicken to the pan and cook until browned on both sides and no longer pink inside. Remove the chicken and set aside. Skip this step if using precooked chicken.
  • In the same pan, add the sliced carrots and celery. Sauté for about 6 minutes until softened but still firm.
  • Add the minced garlic and sauté for another 30 seconds.
  • Stir in the cabbage (or slaw mix) and heat through, making sure not to overcook it. The cabbage should remain slightly crunchy. Once done, remove the vegetables and set aside.
  • In the still-hot pan, add chicken broth, Worcestershire sauce, soy sauce, and dry soup mix. Heat through.
  • Add the dry noodles to the pan, allowing them to absorb the liquid. This will happen quickly—be patient!
  • Once the noodles have absorbed most of the liquid and are easy to stir, return the chicken and vegetables to the pan. Mix everything together and heat through, using tongs for easier mixing.
  • Serve as-is or with a drizzle of hot chili paste for extra flavor. Enjoy!

NOTES

  • Substitutions:
    • For a vegetarian version, skip the chicken and use vegetable broth.
    • You can also use pork strips, shrimp, or steak as variations to the dish.
  • Storing/Freezing:
    • Store any leftovers in a sealed container in the fridge for 2-3 days.
    • To freeze, place cooked Pancit in an airtight freezer bag for up to 30 days. To thaw, refrigerate for 12 hours, and reheat in a skillet or microwave.

Nutrition Information (per serving):

  • Calories: 382
  • Total Fat: 11g
    • Saturated Fat: 2g
    • Unsaturated Fat: 7g
  • Cholesterol: 58mg
  • Sodium: 947mg
  • Carbohydrates: 45g
    • Fiber: 4g
    • Sugar: 7g
  • Protein: 26g

MONGOLIAN GROUND BEEF & NOODLES

Easy Mongolian Ground Beef and Noodles is a quick and flavorful dinner with Asian-inspired tastes. This recipe is super simple, requiring minimal prep and no chopping, yet delivers a satisfying, savory meal. Ground beef is cooked with soy sauce, garlic powder, ginger, and brown sugar to create a rich and sweet sauce. Tossed with noodles, it’s the perfect combination of comfort and bold flavor. This dish is perfect for busy weeknights when you need something quick, easy, and delicious!

Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp ginger paste
  • 3 tsp minced garlic
  • 2 tbsp extra virgin olive oil
  • 1/2 cup soy sauce
  • 1/2 cup beef broth
  • 1/2 cup brown sugar
  • 6 tbsp hoisin sauce
  • 1/2 tsp crushed red pepper flakes
  • 1 lb linguine noodles (or Asian-style rice noodles)
  • Fresh cilantro leaves for garnish
  • Sesame seeds for garnish

Instructions:

Cook the Ground Beef:

  • Heat a large skillet over medium-high heat. Add the ground beef, ginger paste, and garlic. Cook, breaking up the beef as it cooks, until it’s crumbled and fully browned. Once cooked, drain off any excess grease.

Cook the Noodles:

  • In a separate pot, bring water to a boil with a pinch of salt. Add the linguine noodles and cook according to package instructions until al dente. Drain and set aside.

Make the Sauce:

  • In a mixing bowl, whisk together the soy sauce, beef broth, brown sugar, hoisin sauce, and crushed red pepper flakes until well combined.

Combine Beef and Sauce:

  • Pour the sauce over the cooked beef in the skillet. Stir well to coat the beef and let the mixture simmer for about 10 minutes, allowing the sauce to thicken.

Combine Noodles and Beef Mixture:

  • Add the cooked, drained noodles to the skillet with the beef sauce mixture. Gently toss everything together, ensuring the noodles are well coated with the sauce.

Serve:

  • Cook on medium-high heat, stirring often, until the sauce has thickened further. Serve warm, garnished with fresh cilantro leaves and sesame seeds.

    NOTES:

    • Spicy Version: For extra heat, double the red pepper flakes or add a tablespoon of Sriracha sauce.
    • Noodles: You can use traditional linguine or opt for wider Asian rice noodles.
    • Lower Sodium: Use reduced-sodium soy sauce if you’re watching your sodium intake.