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Pancit
Food Management Staff
March 1, 2005
1 Min Read
FM Staff
YIELD: 10 portions
1 lb. thin noodles, (any variety such as spaghetti, angel hair, rice, or bean thread will work).
1/4 cup vegetable oil or pork fat
6 oz. thin sliced cabbage
2 oz. thin sliced celery
2 oz. julienne carrot
2 cups pulled chicken
1 tsp. chopped garlic
1 oz. Datu Puti spiced vinegar from the Philippines
2 oz. Mother's or Magi's calamansi soy sauce
1 lemon
On a hot grill or wok, stir fry the noodles in half the oil or fat and cook until slightly browned. Set aside.
With the remaining oil or fat, stir-fry the veggies until just tender, then add the chicken and chopped garlic.
When the chicken is hot and the garlic is lightly browned, quickly add the noodles, vinegar and soy sauce.
Toss all ingredients in the hot pan until the liquid is mostly evaporated, squeeze the fresh lemon juice over the pancit and serve.
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