Reviewed: Oct. 28, 2007

This was a great recipe. Instead of the bok choy I used a packaged coleslaw mix which gave it some extra color. I also eliminated the pork because I was serving this with lemon chicken.

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Reviewer:

L. Nelson

Reviewed: Oct. 1, 2007

A great recipe that is easy to follow. Tastes wonderful. I had to do some research to find out what kind of rice noodles were needed - ended up buying thin rice stick noodles which I believe was correct. I used Savoy Cabbage instead of Bok Choy and increased red pepper flakes for alittle more spice. Turned out great.

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Reviewer:

Beddy

Cooking Level: Intermediate

Reviewed: Sep. 10, 2007

Love this recipe :-) I double the sauce and add diced red & green peppers. I only use a fraction of the oil (maybe 1 tsp.), and I don't saute the noodles.

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Reviewer:

Skwishee

Reviewed: Jul. 2, 2007

This was excellent. I made a few changes though. I added chopped broccoli, cauliflower and asparagus. I also doubled the sauce.

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Reviewer:

ROBINANNE2

Reviewed: Apr. 26, 2007

I made this recipe for the second time last night and it came out better than the first. My whole family loved it including my picky eaters. I added 3 tbs. soy sauce and 2 tbs worcestershire sauce. I also add a few more tps. of ginger. I didn't have any redpepper flakes so I used cayenne and lemon pepper. Thanks for this recipe! It's one of my family's favorites!

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Reviewer:

Amber

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 26, 2007

Great recipe - easy to make. I also increased the sauces to give it more taste. I used cabbage as well - the texture just tastes more authentic.

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Reviewer:

MELINDA2000

Cooking Level: Expert

Living In: Windsor, Ontario, Canada

Reviewed: Mar. 17, 2007

This was DEEEELICIOUS!! Oyster sauce is KEY here. My noodles in bold print said DO NOT SOAK. So make sure you read package. I recommend adding julienned or grated carrot. I will definitely use this pancit recipe for now on. This is the best one i have come across so far.

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Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Mar. 16, 2007

use yellow canton noodles

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Reviewer:

WICKEDJOY

Reviewed: Jan. 16, 2007

So yummy! great directions. I added finely chopped carrot and it gave great color and flavor. My Grandma, who ate this dish often while in the Phillipines really enjoyed it. she told me some of the memories it brought back. The added kick at the end of pepper flakes is what pulled together all the flavors for me.

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Reviewer:

livinit2damax

Reviewed: Jan. 10, 2007

I used chicken instead of pork for this recipe and substitued clam juice for the oyster juice and we really enjoyed it. I didn't have any rice noodles so we served it on No Yolks slim noodles. I will definately be making this again.

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