Ingredients
- 4 Tablespoons neutral oil
- ½ cup water
- ½ large onion
- ½ head small cabbage
- 1 large carrot
- 5 garlic cloves, minced
- 2 ½ ounces (small handful) green beans
- 6 ounces boneless skinless chicken breast
- 6 ounces boneless pork shoulder country ribs (any pork that’s not too lean is fine)
- 2 ½ ounces dried chinese sausage (2 links)
- 10 ounces thin dried rice noodles (also called rice stick)
- 6 ounces shrimp (large is best so it doesn’t overcook)
Garnish:
- Minced scallions
- Lemon wedges
Sauce:
- 4 Tablespoons oyster sauce
- 6 Tablespoons soy sauce
- 2 Tablespoons neutral oil (I like avocado)
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground white pepper
Instructions
- Soak the noodles in water for 10-12 minutes until softened. Then drain and set aside.
- Make the sauce by mixing the oyster sauce, soy sauce, oil, ground black pepper, and white pepper together. Set aside.
- Peel the onion. Cut the onion into thin slices and place into a 5-6 quart dutch oven or equally large heavy pot.
- Core the cabbage and then slice it into thin shreds, like coleslaw. Add it to the onions.
- Peel the carrot and cut it into thin slices. Stack the slices and cut through them again to create thick matchsticks. Place the carrots into the pot.
- Cut the green beans on an angle similar in size to the carrots. Place them into the pot with the other vegetables.
- Add the minced garlic, water, and oil and toss the vegetables together making sure to coat them well with the oily water.
- Cut the pork into small pieces and then into thin strips and add it to the pot, making sure to separate the strips.
- Next cut the chicken into similar sized strips and place it in the pot, again taking care to separate the individual pieces so they won’t clump together while cooking.
- Cut the sausage into small coins and add it to the other meats.
- Place the drained noodles on top of the meats and pour the sauce on top of the noodles evenly.
- Arrange the shrimp on top of the noodles and place the lid on the pot.
- Put the pot on the stove on medium heat and cook for 12 minutes.
- Take the lid off and mix the ingredients well with a pair of tongs.
- Depending on the thickness of the rice noodles, you may need to cook the noodles a little longer. Take a quick taste to check. If the noodles are done, continue cooking with the lid off for another minute to cook off some of the excess liquid, using tongs to mix the noodles with the ingredients. If the noodles are still a little firm, put the lid back on and continue cooking for an additional 3-5 minutes.
- Taste the pancit and add a little salt or pepper if it needs additional seasoning.
- Transfer pancit to a platter and garnish with minced scallions and lemon wedges. Serve immediately.
Keywords: noodles, rice noodles, filipino, chinese sausage, shrimp, party food