Pancit Noodle

HAPPY humpday Fellow foodies! I have lots of wonderful friends, here is Charleston, who are from the Phlippines. I love it when I get an invitation to one of their get-togethers, or parties, because I know there will be pancit. Pancit is a noodle dish that is so incredibly delicious, I knew sooner or later I would learn to make it myself.

Pancit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t orChinese: 便食; pinyin: biàn shí) which literally means "convenient food." Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as panciterias.

Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one's birthday. They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have "birthday noodles" listed on their menus. However, she warns that since "noodles represent long life and good health; they must not be cut short so as not to corrupt the symbolism."

So anyway, I have always considered this dish a bit of a mystery, until a friend's wife, who is indeed Phlippino (THANKS VICKIE!!!!!!!!!!!!!!), gave me a package of pancit noodles and instructions for how to prepare them.

I think that you could add nearly any veggie you like to this dish, and I have seen several versions with hard boiled eggs, or steamed quail's eggs. So mix it up and see what works for you. This is my riff on pancit.

Pancit Noodles

1(16ounce) package of Rice stick noodles-also called BIHON)
2 Tbs. sesame oil
1 cup julienned onions
4 cloves garlic-crushed and minced
2 cups pork loin or chicken (or a mix of both)
1/2 Lb. cleaned 36-40 count shrimp (medium-small sized)
1 cup shredded carrots
2 cups shredded cabbage
1/2 cup light soy sauce
1/4 cup oyster sauce
5 cups chicken or pork stock
1-2 Tbs. black pepper
1-2 cups snow pea pods OR 1 cup sweet baby peas OR 1 cup sugar snap peas

In a nonstick, wide bottomed stock pot. Heat the oil over medium high heat. Add the onions and sauté-stirring often-for about 5 minutes until they are just turning brown. Add the garlic and cook a minute more until the garlic begins to smell pungent. Add the meat and shrimp, turn the heat as high as it will go and allow some of the meat to brown a bit before proceeding.

Add the carrots, cabbage and soup stock to the pot and bring to a boil. Boil for 2-3 minutes. Strain the meat and veggies out of the stock and set aside. Bring the stock back to a boil and add the rice sticks. cook the noodles about 5 minutes. Keep an eye on it, as the noodles with soak in most, to all, of the liquid.

Drain off any excess liquid, add the snow pea pods to the hot noodles: They are delicate and will cook to al denté with just the residual heat. add back the meats and veggies, toss, and serve is a big bowl, garnished with boiled eggs if you like.

That's it! Another culinary mystery solved!