I have been introduced to many foods through Wor's family. Each of his parents have a different cultural background and so each bring different foods to the family table. One of my favorites is pancit. Pancit is a popular filipino dish– a stir-fry of rice noodles, vegetables and often shrimp that has been served at every Filipino event I have attended.
I love the simplicity of the flavors in this dish, and the diversity of the textures. The rice noodles are very thin and soft while the celery and carrots retain a nice crunch. I have seen many versions of this dish around the internet but I chose to follow what my mother-in-law, a native of the Philippines, does when she makes it for her family, with a few changes to make things easier on myself (but the taste was the same!). Even those who are a little shy of exotic foods will be happy with this dish. Nothing crazy in here, folks!
Filipino PancitServes 6-7
16 oz package Excellent Brand Rice Stick Noodles (will say BIHON on the package and you will need to visit an asian market for this)
3 Tbsp olive oil
2 large carrots, peeled and julienned
2 stalks celery, julienned
1 onion, sliced thin
3 cups raw cabbage, sliced thin in 2-inch sections
1/2 cup soy sauce or Thai seasoning sauce
1 cup chicken stock
Fill a large bowl or clean dish pan with water. Submerge the rice noodles in this water and let sit while you are cooking the vegetables.
In a large wok over medium-high, heat the oil. Add the carrots and onions, stirring frequently for 1 minute. Add in the celery and cabbage and cook until the cabbage is tender. Add the soy sauce and chicken stock to the pan. Bring to a simmer.
Remove the rice noodles from the water directly to the wok. Use tongs to stir and toss the noodles until they are soft and begin to look transparent. You may need to add a little more chicken stock and soy sauce if you run out of liquid and your noodles are not soft. Remove from heat and serve.