Whatever the occasion is, whether it’s a birthday, Christmas, Thanksgiving, and the likes, our family especially my mom and sisters would always prepare pansit as one of the main dishes.
It’s a traditional Filipino dish that is always requested and that is always present in every Filipino occasion. The lightness of the noodles, the sour and bitter flavor, and the aroma make this dish the perfect dish even for people with discerning taste buds.
Having said that, this dish is almost always requested in any gathering I go to.
A lot of my non-Filipino friends always request me to bring pansit for potlucks. Seriously, they love this dish and I am always happy to bring one because it’s one of those dishes that get consumed in no time.
This dish has been made time and time again in our family that my mother and sisters don’t even measure the ingredients. I guess when you make a dish over and over again you know the taste and you exactly know what’s missing in the recipe even at a mile distance.
That’s why when I told my sister that I needed to get her recipe, she was like “put some soy sauce, slice some carrots, etc.” She gave me all the ingredients but not the measurements.
For those who haven’t made pansit before, having the ingredients only don’t make sense. I feel you and that’s what I told my sister.
So, we sat down and listed down the ingredients with exact measurements. She even created her dish like she was cooking for an audience to make sure that she got the measurements right.
Pansit is the term Filipinos use for noodles in the Philippines. There are many variations of the pansit but when you say pansit, it means it’s the traditional noodle dish. The other variations include guisado and molo.
But this traditional dish is quite different in that the noodles are clear, light, and thin. It’s less greasy than the guisado and molo, which is perfect for those who don’t like greasy food.
Enough of this introduction and let’s go to the meat of this post, that is, the recipe.
Water (for soaking the pansit bihon)
2 tbsp vegetable oil
4 cloves garlic, minced
1/2 large red onion, sliced
½ lb pork, thin sliced
3/4 lb boneless chicken breast, cooked and shredded
1 cup green beans, thinly and diagonally sliced
1 carrot, julienned or cut into long, thin strips
¼ cabbage, sliced
1 cup celery, chopped
2 tbsp fish sauce
¼ cup soy sauce
1 pack pansit bihon (500 grams)
ground pepper to taste
1/4 tsp calamansi juice or lime juice
In a bowl, place the rice noodles also known as pansit bihon in a large bowl and soak it in warm water. When soft, drain and set aside.
In a wok, heat oil in a wok over medium heat. Saute onion and garlic until soft. Stir fry sliced pork and cook until it’s tender. Mix chicken in the wok. The secret to making the meats (i.e. chicken and pork) tender is to not overcook them.
Add green beans, carrots, cabbage, celery, fish sauce, and soy sauce. Cook until cabbage begins to soften. Do not overcook as overcooking the vegetable will absorb oil, which will alter the overall taste and texture of your pansit.
Toss in noodles and cook until heated thoroughly. Stir occasionally to avoid noodles from overcooking.
Dash with ground pepper and stir in the lime juice.
That’s about it. Did I tell you that’s easy to create this dish. In a couple of steps, you can create pansit that you and everyone else will love.
Are you going to make this one right away? Are you going to make this for yourself, family, and/or for a potluck?