Growing up in a Filipino household, my mom always made pandit for birthdays, Christmas, New Year’s, Thanksgiving (yes, Thanksgiving) or any special occasion. I’m not really a fan of pancit, but being in college and away from mom’s home Filipino cooking, I do miss it every once in a while. So I decided to recreate it and it turned out pretty well!
- UFC Pancit Canton
- “Excellent” Rice Stick Noodles
- 1/2 cup Soy Sauce
- 2 tablespoons Oyster Sauce
- Olive Oil
- 1 teaspoon sugar
- Garlic Powder
- Carrots, julienne cut
- Cabbage, cut into small squares
soak noodles in hot water and set aside.
sauté chicken with garlic powder in olive oil in medium heat.
add shrimp once chicken starts to cook. once both the chicken and shrimp are thoroughly cooked, remove them and put in another pot/wok on medium heat, while leaving the liquid from the chicken/shriimp.
heat soy sauce, oyster sauce, sugar and a little bit of olive oil in a saucepan on medium heat. after five minutes, set aside; do not overheat to the point of creating a glaze reduction.
combine the chopped vegetables with the shrimp and chicken. add a little bit of soy sauce.
drain the noodles from the hot water and stir into the wok/pot with the chicken, shrimp and vegetables. Evenly add the liquid from the chicken and shrimp on the noodles.
mix in the soy/oyster sauce into the noodles and stir until evenly mixed.
cook for about five to ten more minutes in medium high heat until everything is evenly cooked.
serve and enjoy! 🙂