Jul 08, 2007
Wonderful! Tasted just like my mom's pancit!
I used rice noodles and soaking them for about ten minutes did the trick, but make sure to break the noodles before soaking them or you'll have some really long noodles. The noodles, when cooked, will come out with an al dente texture to them.. Even Mom's leftovers still had that a day or two later. It's just the nature of the beast.
Just a couple of things: I switched in green onions for the diced onions for color, used leftover chicken (this is a great dish for any leftover meat, including beef and pork) and used garlic powder to control the garlicky flavor better. Perhaps most importantly, I used Kikkoman soy sauce to cook with. Growing up, Kikkoman was for cooking with, due to it's lighter flavor, and La Choy was for seasoning at the table. I still follow that rule, and it works very well for pancit.
I would highly recommend adding as many veggies and meats as you would like, just increase the amount of sauce you need.
The only warning I'll leave anyone with is that I found the meat too salty after having been sauteed with the veggies in the soy sauce and oil. Next time I prepare this, I will saute the veggies by their lonesome until just about done, then throw in the meat to warm, followed almost immediately by the noodles.
Play with it, make it your own, and enjoy! This is an awesome, easily prepared party dish. You'll be amazed by how much is made with one package of noodles.
—Jeanne Cupertino
