Stir-Fry Noodles with Shrimp and Vegetables (Pancit)
Pancit is a common Filipino dish that I feel like I have to know how to make even if it's not something I absolutely love to eat. I was able to find some noodles that I think are pretty good quality and make for a decent sort of pancit. Not being a fan of rice noodles/bihon or glass noodles, I prefer the heftier lo mein for this application. I buy Wel-Pac Chow Mein Stir-Fry Noodles and toss in a variety of vegetables, 2 trays of shiitake mushrooms from Trader Joe's and some large shrimp. We are ready to go!
This is my version of pancit that I serve my family. Since noone is truly Filipino here, I don't get any complaints :) To make life easier (to minimize all the food prep), I get shredded green cabbage and matchstick carrots when possible. I also use bagged microwaveable sugar snap peas or frozen cut green beans. I prefer the green beans (as does my daughter) because I don't like dealing with the tough ends of the bagged snap peas. If I bought them loose, we'd pull those ends and the "string" part off them but that's not convenient, is it? It's just that my husband prefers the snap peas so I deal with it when that's what I have on hand.
To facilitate the process I put the cabbage and carrots in a pot and boil until tender. Sometimes I cut the carrots up myself so I get the cabbage pot on the flame while I'm cutting that up and it's done before the water boils. I boil water in a large saute pan for the noodles. When the water is at a boil, I put in the noodles and boil for three minutes. Then I dump it all into a colander and rinse with cold water to halt the cooking process. I use the same pan and start sauteeing all the vegetables.
I start with onions, diced and cooked until translucent and then add the garlic and mushrooms. I just toss everything until the mushrooms are cooked and then I add the cooked and drained green beans/sugar snap peas, the cabbage and carrots and season with low sodium soy sauce. Then I toss the noodles with it and mix everything off the heat. I have a really large serving dish that is actually designed for Italian pasta but it's perfect for this too. You can also use a "bandehado" or a very large serving platter for this purpose.
What about the shrimp, you ask? I may be the only person who does it this way but I cook it last! After all the vegetables and noodles and dumped on the platter, I add oil to the pan and return it to the heat. Then I cook the shrimp for 5-6 minutes in total. I typically use large shrimp, about 15 pieces on average. I cook for 3 minutes on one side, season with sea salt, flip and cook for a couple of minutes, turn off the flame, squeeze half a lemon on it (and the rest on the noodles if it's a large lemon) and then dump everything on the top of the platter. Calamansi doesn't grow on this part of the United States so I use the lemon for the tang that Filipino pancit requires.
I like having the shrimp on top rather than mixed in. That way, I don't have to dig into so much to find the shrimp and I can ration it appropriately. Everyone can have as much noodles and vegetables as they want but I usually need to know how many pieces of shrimp they'll eat. Also, shrimp doesn't reheat particularly well so if there are any leftovers, I like to know if there will be any shrimp too. They can be taken off before reheating if you don't want rubbery shrimp. We love shrimp though, so there's usually hardly any left.
Pancit can be made with other types of meat as well. Chicken or pork work. Some people add Chinese sausage (chorizong macau) or do a seafood medley (small shrimp, squid, maybe scallops). Some people use teriyaki sauce too. I don't think there's a right or wrong way. Keeping it simple and easy is key for me, though. I try not to mess with it too much.
Instructions:
This is my version of pancit that I serve my family. Since noone is truly Filipino here, I don't get any complaints :) To make life easier (to minimize all the food prep), I get shredded green cabbage and matchstick carrots when possible. I also use bagged microwaveable sugar snap peas or frozen cut green beans. I prefer the green beans (as does my daughter) because I don't like dealing with the tough ends of the bagged snap peas. If I bought them loose, we'd pull those ends and the "string" part off them but that's not convenient, is it? It's just that my husband prefers the snap peas so I deal with it when that's what I have on hand.
To facilitate the process I put the cabbage and carrots in a pot and boil until tender. Sometimes I cut the carrots up myself so I get the cabbage pot on the flame while I'm cutting that up and it's done before the water boils. I boil water in a large saute pan for the noodles. When the water is at a boil, I put in the noodles and boil for three minutes. Then I dump it all into a colander and rinse with cold water to halt the cooking process. I use the same pan and start sauteeing all the vegetables.
I start with onions, diced and cooked until translucent and then add the garlic and mushrooms. I just toss everything until the mushrooms are cooked and then I add the cooked and drained green beans/sugar snap peas, the cabbage and carrots and season with low sodium soy sauce. Then I toss the noodles with it and mix everything off the heat. I have a really large serving dish that is actually designed for Italian pasta but it's perfect for this too. You can also use a "bandehado" or a very large serving platter for this purpose.
What about the shrimp, you ask? I may be the only person who does it this way but I cook it last! After all the vegetables and noodles and dumped on the platter, I add oil to the pan and return it to the heat. Then I cook the shrimp for 5-6 minutes in total. I typically use large shrimp, about 15 pieces on average. I cook for 3 minutes on one side, season with sea salt, flip and cook for a couple of minutes, turn off the flame, squeeze half a lemon on it (and the rest on the noodles if it's a large lemon) and then dump everything on the top of the platter. Calamansi doesn't grow on this part of the United States so I use the lemon for the tang that Filipino pancit requires.
I like having the shrimp on top rather than mixed in. That way, I don't have to dig into so much to find the shrimp and I can ration it appropriately. Everyone can have as much noodles and vegetables as they want but I usually need to know how many pieces of shrimp they'll eat. Also, shrimp doesn't reheat particularly well so if there are any leftovers, I like to know if there will be any shrimp too. They can be taken off before reheating if you don't want rubbery shrimp. We love shrimp though, so there's usually hardly any left.
Pancit can be made with other types of meat as well. Chicken or pork work. Some people add Chinese sausage (chorizong macau) or do a seafood medley (small shrimp, squid, maybe scallops). Some people use teriyaki sauce too. I don't think there's a right or wrong way. Keeping it simple and easy is key for me, though. I try not to mess with it too much.
Stir-Fry Noodles with Shrimp and Vegetables (Pancit)
Ingredients:
- 15 pieces large shrimp
- 3 cloves garlic
- 1 medium yellow onion
- 1 bag shredded green cabbage
- 1 large carrot or 1 cup matchstick carrots
- 1 bag sugar snap peas or cut green beans (cooked)
- 1 bag Wel-Pac Chow Mein Stir-Fry Noodles
- 3T cooking oil
- 1/2 large lemon
- 2 boxes shiitake mushrooms, sliced
- low sodium soy sauce to taste
Instructions:
1. Put shredded cabbage and carrots in a pot and add enough water to cover all vegetables. Boil until tender. Drain and set aside.
2. Boil water in a large saute pan. When water comes to a rolling boil, add noodles and cook for three minutes. Rinse with cold water, drain and set aside.
3. Using the same saute pan, add oil. When oil is hot, add onions and cook until translucent. Add garlic, toss for a minute and then add mushrooms. Saute until mushrooms are cooked. Add cooked sugar snap peas or green beans and cabbage. Season with low sodium soy sauce. Toss and move to a large platter or serving dish.
4. Add oil to pan and cook shrimp. Season with salt and pepper. Squeeze half a lemon on to shrimp and add the rest of the lemon juice to the noodles in the platter. Move shrimp to the platter, placing them on top of the noodles and vegetable. Toss lightly if you want the shrimp mixed in.
5. Serve immediately.
2. Boil water in a large saute pan. When water comes to a rolling boil, add noodles and cook for three minutes. Rinse with cold water, drain and set aside.
3. Using the same saute pan, add oil. When oil is hot, add onions and cook until translucent. Add garlic, toss for a minute and then add mushrooms. Saute until mushrooms are cooked. Add cooked sugar snap peas or green beans and cabbage. Season with low sodium soy sauce. Toss and move to a large platter or serving dish.
4. Add oil to pan and cook shrimp. Season with salt and pepper. Squeeze half a lemon on to shrimp and add the rest of the lemon juice to the noodles in the platter. Move shrimp to the platter, placing them on top of the noodles and vegetable. Toss lightly if you want the shrimp mixed in.
5. Serve immediately.
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