Pancit ni Manong Ken

Pancit Sotanghon

1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock!
1 lb pork, sliced into thin strips
1 cup shrimp, cooked, deveined and unshelled
1 can straw mushrooms
1 can water chestnuts
1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips
1 piece of carrot, julienned
a few pieces of snow pea pods
1/2 lb mussels or scallops (optional)
soy sauce to taste
patis to taste
salt to taste
2 cloves of garlic, chrushed
1 medium sized onion, sliced
ground black pepper, fresh if you can
oil for frying
1 or 2 packages of pancit canton (egg or flour noodles), pancit bihon (rice noodles) or pancit sotanghon (bean thread noodles) or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate
4 or 5 green onions
1 lemon
atsuete (annato) (optional)

Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. At this point, especially if you are cooking sotanghon, you may want to add a tablespoon of ground atsuete if you have it. This will add a bit of yellow-red color to the pancit later on. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft.

Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

Pancit Bihon

Shop for your pancit ingredients right here at the Carinderia (from amazon.com). Note, most of these are in packs from 3-12, usually 12 or more:

sotanghon	sotanghon	pancit canton mix	bihon
bihon	atsuete	for pancit canton	bihon
water chestnuts	straw mushrooms	patis	shrimps
shrimps	peas (gisantes)	mussels (tahong)	scallops

Other pancit recipes:

UMN archives

Pancit bihon - from the UMN archives

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