A little food history:
Pancit, or pansit, is a quick-cooked noodle dish that is one of the quintessential meals of Filipino cuisine. All kinds are available, and pancit is as popular at street stands as it is at family gatherings. The most common variety is pancit bihon, with rice vermicelli and a mix of meat and vegetables.
How to cook:
What you need:
8 ounces rice stick noodles
1 bone-in chicken breast with skin
4 chicken drumsticks, or 6 chicken wings
1 cup green cabbage, shredded
1 cup carrots, thinly sliced crosswise
1 cup shiitake mushrooms, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/2 pound shrimp, shelled and deveined
1 Tbsp canola oil
2 Tbsp soy sauce
1 Tbsp fish sauce
sea salt and freshly ground black pepper
Boil chicken breast and drumsticks in 4 cups of water to make the chicken stock. Add a few pinches of sea salt. Once chicken is cooked, shred the meat into strips. Discard the skin and bones and set the chicken stock aside.
Heat a large pan to medium-high heat. Stir fry garlic and onions in canola oil until the onions turn translucent. Add the shredded chicken pieces and shrimp. Once the shrimp is cooked, add cabbage, carrots, and mushrooms. Stir fry for a few minutes. Place the mixture onto a bowl and set aside.
Pour the chicken stock into the pan and let it boil and then turn the heat down to let it simmer. Add rice sticks, soy sauce, and fish sauce. Boil until there is approximately 1/4 cup stock left. Add the protein and vegetable mixture back into the pan and stir fry until all the liquid has evaporated. Keep tossing the noodles to keep them from sticking to the pan. Add freshly ground pepper to taste. Serve with lime wedges.