Pancit

Filipino Dish (originated in China) – literally translates to “Noodles”.

Hardware

• Large mixing bowl
• Large sauté pan (4-6qt)
• Scissors
• Julienne peeler
• Sieve/Strainer

Ingredients

• 1 (8 oz) package thin rice noodles (aka: bihon)
• 1/2 pound (21-count) shrimp, peeled and deveined
• 1/2 pound skinless, boneless chicken legs and/or thighs, cut to 1″ pieces
• 1/2 pound pork tenderloin, cut to 1″ pieces
• 1/2 cup soy sauce
• ground black pepper to taste
• 1/2 medium head napa or bok choy cabbage, sliced thin or shredded (~1/4″ ribbons).
• 1 carrots, shredded or julienned (just buy a damned julienne peeler already)
• 2 scallion-greens (spring onions), bias-cut into 1 inch pieces
• 1C Chicken Bone Broth (or unsalted stock)
• 1 lime

Directions

1. Place the rice noodles in a large bowl, and cover with warm water and the chicken broth.
2. When soft, use scissors to cut down into ~4 inch lengths, drain (reserve the stock for another use), and set aside.
3. In a large sauté pan over medium heat, brown the chicken and pork until no pink shows.
4. Deglaze with soy sauce and season with pepper. Remove from the pan and set aside.
5. Add the cabbage and carrots to the pan and sauté until tender.
6. Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes until shrimp look nearly done
7. Stir in the chicken and pork, and cook until heated through.
8. Serve with a fresh squeeze of lime

I came across this dish because my midwest mother-in-law made it for my Wife as a kid. She’s German. I shit you not.

– Love, Jimi

Notes

• You can do this with just pork and shrimp, or chicken and shrimp, but the shrimp needs to show up to the party.
• I mean… yeah I guess you could use chicken breast if you’re trying to make this “hEarT HeAltHy”
• Yes, I’m serious about the julienne peeler, it’s worth its weight in gold.