Category Archives: Noodle Recipes

Pansit

Pansit is a delicious Filipino dish made with noodles, chicken, and vegetables.

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Pancit Buko

* 3-4 cups grated buco
* 1 large chicken breast (cooked, flaked)
* 1 large onion sliced
* 4 cloves garlic, minced
* 1 carrot, thin strips
* 10 pcs stringbeans sliced diagonally, 1′ long
* 1 cup shreaded cabbage
* 1 1/2 cups chicken broth
* 2 tbsp patis
* salt to taste
* 2 tbsp chopped kintsay
* 2 tbsp cooking oil
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Saute garlic in hot oil. Add onion. Then, stir in pork, shrimps, chicken. Season with patis. Cook for another 3 minutes, then, pour in chicken broth. Simmer for 10 minutes and add vegetables.

When vegetables are almost done, set aside 1 cup for toppings. Add grated buco in pan. Stir and cook for 5 minutes.

Arrange pancit-buco on a plate and spread the remaining sauteed mixture on top.

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Lomi

* 1/4 kilo lomi noodles (flat)
* 1/2 cup pork (sliced into strips)
* 1/2 cup shrimps, shelled
* 1/4 cup chopped ham
* 1 large onion, chopped
* 3-4 cloves garlic, crushed
* 1 cup shredded cabbage
* 1 tbsp. chopped carrots
* 6-7 cups chicken or meat broth
* 2 tbsp. cooking oil
* 1 tbsp. cornstarch.dissolved in water
* 2 raw eggs
* 2 tbsp. patis
* salt to taste
* 1 tsp. vetsin
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Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.

Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.

Beat eggs and stir in. Do not boil. Serve at once.

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Pancit Miki

1/2 lb Chinese egg noodles
2 pcs. dried mushrooms, soaked in water for about 30 minutes
1 cup cooking oil
1 egg slightly beaten
1/4 lb lean pork cut in strips
1 tbsp. cornstarch
1/2 cup chicken stock
1 tbsp. patis
1 tbsp. soy sauce
1/2 lb bean sprouts

Cook noodles according to package directions. Drain in a colander. Stir in tbsp. cooking oil to keep noodles from lumping together. Spread out to cool. Make a thin omelet of the egg and cut in into strips. Set aside. Drain mushrooms, discard tough stems and slice thinly. Combine pork, patis and cornstarch. Heat 2 tbsp of the oil in a skillet and quickly stir coated pork pieces in oil using medium heat. Cook until pork is firm. Add bean sprouts, mushrooms, soy sauce and stock. Cook, stirring for 3 to 5 minutes or until bean sprouts are done. Set aside. Heat rest of oil in a large skillet. Add noodles and try without stirring until paper towels to drain off excess oil. Place noodles on serving platter, pour vegetables-meat mixtures over them and garnish with fried egg strips. Serve hot.

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LOMI

1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips)
1/2 cup shrimps, shelled
1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed
1 cup shredded cabbage
1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch.dissolved in water
2 raw eggs
2 tbsp. patis
salt to taste
1 tsp. vetsin

Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes. Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir in. Do not boil. Serve at once.

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Bam-i, Cebuano Pansit

1/4 kilo vermicelli or sotanghon
1/4 kilo to 1 kilo pancit canton
1/4 kilo shrimp, diced
1/4 kilo pork , diced
1 chicken breast,
4 small pieces filipino sausage, diced
1 onion, diced
1/2 garlic head, macerated
Salt
soy sauce
8 pieces tenga ng daga (black ear fungus)

Soak sotanghon in water. Cut with scissors.Soak tenga ng daga. Cut into smaller pieces.Choose very fresh shrimps. Strip skins and heads. Set aside shrimps. Pound skins and heads using a little hot water, Put these in a small cheesecloth (katsa) and squeeze to extract juice. Set aside.Separate the fatty portions of pork from the lean parts. Cut lean parts into julienne strips. Meanwhile cut fatty pork into cubes, place in a little water, and let boil. Once water evaporates, let pork cook in its own fat until pork cubes look toasted. The fat is ready for the bam-i. Set aside .(You can do this just when you’re about to cook)Boil Chicken breast in enough water that has been seasoned with salt. Shred chicken into thin elongated strips. Set aside broth. Put in your rendered fat (earlier) and pork cubes.Add garlic; saute. Then, onions until transparent (Do not burn), the lean meat strips of pork which is allowed to cook and soften.Add chicken breast pieces, shrimps, and filipino sausage. Let simmer.Add chicken breast pieces, shrimps, and filipino sausage. Let simmer.Add shrimp juice to taste. Let simmer. Add sotanghon, drained, Cook for 2 minutes. Then add pancit canton, which should be broken in manageable lengths (not too short, though!).Add chicken broth and water. You can also add some shrimp juice. The mixture should not be too dry nor too wet. Don’t let sotanghon stick to pan.Season with lots of pepper!Serve with crushed toasted garlic, onion leaves, eggs and parsely.

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Pansit Canton

12 ounces pansit canton noodles
1 chicken breast, cooked and shredded
4 cups chicken broth (from boiled breast)
1/2 pound pork, sliced in small pieces
1/2 pound shrimps, shelled and deveined
4 tablespoons cooking oil
1/2 cup chopped onion
2 tablespoons garlic, minced
1/2 cup Chinese sausages, sliced
cauliflower, cut to bit size
2 cups snow peas (sitsaro)
2 cups cabbage, sliced into strips
1 cup celery, sliced
1 carrot, diced
1/4 cup scallions, diced
4 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste

In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked. Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked. Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft. Add the scallions, sesame oil then salt and pepper to taste.
Serve hot

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