Traditional Filipino Pancit Recipe-
- 1 (8 ounce) package Bihon (rice noodles)
- 1 lb. chicken breast, skins removed and diced into 1/2″ to 3/4″ cubes
- 1⁄2 cup teriyaki sauce
- 6 large garlic cloves, minced
- 2 cups rough chopped cabbage
- 1 cup sliced carrot
- 1 cup finely chopped onion
- 2 to 6 Birds-Eye red hot chili peppers, sliced open lengthwise and left whole (these Asian peppers are hot – so be forewarned, perhaps using just one or two your first time, if you are not a super hot spicy dish lover)
- 1⁄16 teaspoon Accent seasoning
- Cooking oil
- Gukganjang (Premium soup soy sauce – much stronger and saltier than regular soy sauce)
- 1⁄2 cup finely chopped green onions
- 1 lemon sliced, and 1 more lemon for juice
- 1 tsp. pangasinan white sea salt (to taste – important to use this particular salt)
- Optional: 4 hard boiled eggs, sliced
- Marinate the cubed chicken with the teriyaki sauce, 2 cloves of minced garlic, and 1 tsp. of pangasinan salt (more or less, to taste – if you are not familiar with this salt, taste it first to gauge how much of its unique flavor you want to have influencing your traditional Filipino pancit dish). Place the chicken in a large Ziploc bag, pour the marinade over the chicken, zip the bag shut, toss and turn the bag to evenly distribute the juices throughout, and place in a refrigerator overnight.
- When you are ready to prepare your traditional Filipino pancit the next day, soak the rice noodles in warm water for 20-30 minutes in a large bowl; drain thoroughly in a coriander.
- Remove the chicken from the bag, discard the marinade, and drain the marinade off the chicken.
- Heat 1 tablespoon of oil in a very large skillet on medium high heat, and sauté the chicken, stirring and turning occasionally, until nicely browned on all sides; drain and set aside.
- Heat 2 more tablespoons of oil on medium high heat in a large cooking pot, and sauté 4 cloves of minced garlic with a liberal dose of Accent seasoning for 30 seconds.
- Now add in the sliced carrots and stir fry for about 4-5 minutes.
- Add in the onions, cabbage, peppers, 1 tsp. of pangasinan salt, and 1 tablespoon of Gukganjang and stir fry until the vegetables are well tenderized.
- Now put the chicken in with the vegetables, and continue stir frying.
- Lastly, add the noodles into the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix all the ingredients together thoroughly.
- Put 4 large eggs on to boil now if you are going to include them in your Pancit.
- Keep cooking, stirring occasionally, until the noodles are soft and completely cooked
- Serve your Traditional Filipino Pancit with chopped green onions sprinkled on top, fresh lemon juice squeezed over the surface, sliced boiled eggs arranged evenly over the entrée (optional), and lemon slices on the side.