light pink lip oil

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

CORTADILLO (MEXICAN PINK CAKE)

Cortadillo (Mexican Pink Bread) is a simple and quick dessert to prepare, requiring just a few ingredients. Discover how to make this light and fluffy treat, ideal for any occasion.

INGREDIENTS

  • 3.5 cups flour
  • 1.5 cups sugar
  • 1.5 cups cooking oil
  • 1.5 cups milk
  • 6 eggs
  • 2 tablespoons baking powder
  • 2 tablespoons vanilla extract
  • 1 pinch salt
  • 2 tablespoons orange zest
  • 3-4 drops yellow food coloring (optional)

For the Icing

  • 3.5 cups powdered sugar
  • 3 drops neon pink food coloring
  • 7 tablespoons milk

INSTRUCTIONS

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
  • Prepare the Batter
    Sift the flour into a large bowl and add the baking powder and salt. Set aside.
    In a separate large bowl, whisk together the eggs, vanilla extract, sugar, and orange zest using a hand mixer on low speed. After mixing for about 2 minutes, add the oil and continue mixing for another 30 seconds. (If desired, add the yellow food coloring at this point.)
    Gradually mix in half of the flour mixture, then stir in the milk. Add the remaining flour mixture and continue mixing until the batter is smooth and slightly runny.
  • Bake the Cake
    Pour the batter into the prepared pan and bake for 40-45 minutes. The top should turn golden yellow. To check for doneness, insert a toothpick into the center of the cake—it should come out clean.
    Once done, remove the cake from the oven and let it cool on a wire rack.
  • Prepare the Icing
    While the cake is cooling, whisk together the powdered sugar, milk, and food coloring until smooth and free of lumps.
  • Frost the Cake
    Once the cake has cooled, evenly spread the icing over the top using a spatula. While the icing is still wet, sprinkle colorful sprinkles on top for a festive touch. If the cake has a domed top, trim it with a serrated knife to create a flat surface for the icing. You can also flip the cake over and ice the bottom instead.
  • Allow the icing to set for about 30 minutes before slicing for a neat presentation.

Enjoy!

Notes & Tips:

  • Make sure the baking pan is thoroughly greased and floured to ensure the bread comes out easily. Cooking spray might not provide the same results.
  • Avoid overmixing the batter to maintain the cake’s light and fluffy texture.