It does not matter how slowly you go as long as you do not stop.
Pansit (or pancit) is traditionally made with pancit bihon, a rice stick noodle; pancit canton, a wheat-flour stick noodle; or a combination of the two. In Hawai‘i, it’s not uncommon to find it made with bean thread noodles and/or saimin noodles. If you can’t find pancit canton or saimin noodles, feel free to double the amount of rice stick noodles. It’s great served with a squeeze of calamansi, a Filipino citrus with bright orange flesh, but if you can’t find calamansi, lemon works too!
- 4 ounces rice stick noodles (pancit bihon)
- 3 dried shiitake mushrooms
- Boiling water, for soaking
- 1 tablespoon neutral oil
- 8 ounces lean pork, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, peeled and minced
- 3 carrots, peeled and julienned
- 3 celery stalks, julienned
- ½ Maui or yellow onion, peeled and sliced
- 8 ounces small (51/60) raw shrimp, peeled and deveined
- 1 cup chicken broth
- 4 ounces pancit canton or saimin
- 3 tablespoons soy sauce (shoyu)
- 2 teaspoons fish sauce
- ¼ teaspoon freshly ground black pepper
- ¼ head napa cabbage (won bok), shredded
- Calamansi halves or lemon wedges, for serving
Place the rice stick noodles and mushrooms in a bowl and cover them with boiling water. Soak for 10 minutes, then drain the water. Cut the noodles in half and slice the shiitake, removing and discarding the stems. Set aside.
In a large wok or wide skillet, heat the oil over medium heat until shiny and shimmering. Season the pork with salt and pepper, add it to the skillet, and sauté until it is cooked through and browned, 4 to 5 minutes. Remove the pork from the pan and add the garlic, carrots, celery, and onion and sauté until tender, about 5 minutes. Add the shrimp and sauté for 1 minute more.
Set a pot over medium-high heat, add the chicken broth, and bring it to a boil. Turn the heat to medium-low and add the pancit canton. Simmer for 2 minutes, then add the rice stick noodles and simmer for 2 minutes more. Drain the noodles into a colander and add them to the wok along with the reserved pork and shiitake mushrooms. Add the soy sauce and fish sauce and gently toss everything together with tongs. Add the cabbage and pepper and simmer for 2 minutes more. Serve warm with calamansi halves.
Did you know
Japan is the largest exporter of frog legs