The Radiance of Filipino Cuisine: Pansit
Our regions are known for their radiant cuisine, and the Philippines are no exception. With more than 100 ethno-linguistic groups scattered throughout the nation, the country’s cuisine reflects the rich diversity of its residents.
Noodles are a common ingredient in Filipino cooking, and pansit is no exception. This stir-fried noodle dish is made with fresh cabbage, sliced chicken, and a helping of soy sauce. It’s the ultimate comforting meal. Bonus points for not needing to turn on the oven, so it’ll keep you cool in the summer.
This dish has also become popular in the island of Guam, one of the Mariana islands in what is known as Micronesia. Residents of the Philippines have a history of migration to Guam, and today, pansit is often eaten on birthdays and New Year’s Eve.
When you make this dish, you can remember all those you support in the Philippines!
Did you know? Chalice ensures children have balanced and nutrient-rich diets by implementing school feeding programs through the support of the Chalice Children Nutrition Program.
For the Pansit
Ingredients
12-ounce package dried noodles (eg. Vermicelli noodles)
1 tsp vegetable oil
1 onion
3 gloves garlic
2 cups diced cooked chicken breast meat, diced (sub tofu if desired)
1 small head cabbage, thinly sliced
1 bell pepper (red, orange, or yellow)
Sliced carrots
½ cup soy sauce
Any combination of your favorite vegetables: we used bok choy and mushrooms, but almost anything will work.
Spices, such as red pepper flakes, chili, or ginger.
Salt and pepper to taste.
Fish sauce (optional)
Shrimp, tails removed (optional)
Directions
Place the dried noodles in a large bowl and cover with warm water. When soft, drain, and set aside.
Heat oil in a wok or large skillet over medium heat.
Sauté onion and garlic until soft. Stir in chicken, cabbage, carrots, other veggies and soy sauce. Add spices, and cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer Pansit to a serving dish and garnish with quartered lemon.