During my visits to the PI back the 1970s, I developed a huge appreciation for may Filipino dishes but Pancit has always been my favorite. It reminds me of Pad Thai in away but its not the same. Calamansi can be hard to find but most Filipino groceries have them fresh or a in powder that you can use. Use lemon, if you can’t find any.
12-16 oz Rice sticks labeled for Pancit Bihon
1 Tbs canola oil
1 medium onion finely sliced
5 cloves garlic chopped
1 cup green cabbage shredded 1/8 inch thick
1 medium size carrot shredded 1/8 inch thick
1 lbs. small shrimp 31/35 size, peeled and deveined (optional)
3 chicken thighs or drumsticks cooked and shredded
4 cups chicken broth or stock (add more if you lose all the liquid into the noodles and they still aren’t soft)
2 Tbs soy sauce
1 Tbs fish sauce
1⁄2 lemon, juiced
freshly ground black pepper
1 cup sliced green onions, 1 inch thick
Calamansi juice (preferred) or lemon wedges
chopped scallions or cilantro for Garnish
- Heat a large wok or sauté pan to medium-high heat. Add canola oil.
- Stir fry the garlic and onions until the onions turn clear. Be careful not to burn the garlic.
- Add cabbage and carrots and cook until wilted.
- Add the shredded chicken pieces and shrimp (if using). Lightly stir fry 2-3 minutes. Pour the mixture onto a bowl and set aside.
- Pour the chicken stock into the heated wok. Once it starts boiling, turn the heat down to medium.
- Add rice sticks, soy sauce, and fish sauce. Boil for another 5 minutes or so until there is approximately 1/4 cup stock left.
- Add the meat mixture back into the wok. Lightly toss until all the liquid has evaporated.
- Mix in freshly ground pepper to taste and lemon juice
- Garnish with scallions and/or cilantro.
- Serve with halved calamansi.