Recipe by Ozzyzmommy
"This is a recipe I got from a family from the Philippines. It can be served alone or with rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
thin rice noodles
skinless, boneless chicken legs, cut into bite-size pieces
pork tenderloin, cut into bite-size pieces
ground black pepper to taste
1/2 medium head
green onions, chopped into 1 inch pieces
shrimp, peeled and deveined
As a Filipina (female for Filipino) who was born and raised in the Philippines, I tried this recipe and it's pretty authentic to me. I beg to differ, by the way, Oyster Sauce is not an authentic recipe for Pancit.
I think I might be a bit more accustomed to the "Hawaiian version" of pancit wherein BBQ pork and oyster (rather than soy) sauce is used. But overall, it's pretty good.
i haven't tried this recipe since i have my own "family recipe" but i had to respond to MOM2SOFIA's comment. i'm a true filipino. make pancits all the time and family makes it all the time since i was a young child. we filipinos DO NOT use oyster sauce for pancit. it's usually soy sauce and/or patis (fish sauce).
Any noodle dish tastes better when you make the noodles with chicken broth as opposed to plain water. Fish sauce (patis) is the way to go if you want it to taste right. And maybe some lemon or calamansi right before you eat it.
One of the easiest recipes I have come across. Can be made for dinner that night. Or taken to a potluck. Always well received.
This was YUMMY! My neighbor is Filipino and she cooks WONDERFUL! This taste like hers! I did marinate my pork in soy 3 hours before it was cooked. I also added garlic. My chicken was a rotissarie chick from our grocer. So, I did change things a little, but it was for easy more than anything! Hubby and 3 kids loved it!
I actually make pancit all the time (my own recipe) and this one is pretty much identical to how i make it in regards to the veggies and soy sauce. I prefer mine with shrimp for the meat and not all that other stuff. I also disolve a little bit of beef bouillon in water and find it tastier that way(although thats not an authentic way of doing it) I find it lacks flavor with just the soy sauce. Sometimes I splash some fish sauce on it too. You have to play with it and make it to your liking. I do however like my fast food restraunt-bought pancit better than this recipe-or my own recipe for that matter. I dont know what else they put in it but it has tons of flavor.
I used boneless chicken thighs instead of the legs, added garlic (isn't everything better with a little garlic?)and instead of carrots, I used water chestnuts...I also used Bok Choy instead of regular cabbage.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Give chicken thighs or duck legs the full Filipino-style adobo treatment.
Watch a Thai chef make this authentic Thai noodle dish.
See how to make a lighter, easier version of sweet and sour pork.