Filipino Pancit Noodles With Chicken
Pancit is a popular Filipino food. This traditional noodle dish is perfect for busy moms and dads who want their kids to have a healthy, filling meal. Traditionally, pancit is made with whatever you’ve got in the fridge — so use up those leftovers!
Adult help needed.
Soak vermicelli noodles in hot water for 15 minutes. After they’ve softened, use kitchen shears to cut the block of noodles in half so they’re shorter and easier to eat.
In a wok or large skillet with higher sides, heat the oil. Place the chicken in it and brown it on both sides until it’s no longer pink. Remove and set aside.
In the still-hot pan, add carrots, celery and red peppers and saute for about 6 minutes or until they’re beginning to get soft but still firm.
Add the minced garlic to the veggies and saute for about 30 seconds.
Add the cabbage and stir everything together, heating it through but still leaving it crunchy. Remove the vegetables from the pan; set aside.
In the still-hot pan, add the broth, Worcestershire sauce, soy sauce and dry soup mix. Heat through, and then add back in your vegetables and chicken.
Drain your noodles and add them to the pan. Carefully stir everything together and then serve warm and topped with chopped green onions.
Notes
You can easily make this dish vegetarian by leaving out the chicken and using veggie broth.
You can use pork, shrimp or steak and any combination of veggies you like!
Store any leftover pancit in a sealed container in the fridge for two to three days.
Ingredients
Directions
Soak vermicelli noodles in hot water for 15 minutes. After they’ve softened, use kitchen shears to cut the block of noodles in half so they’re shorter and easier to eat.
In a wok or large skillet with higher sides, heat the oil. Place the chicken in it and brown it on both sides until it’s no longer pink. Remove and set aside.
In the still-hot pan, add carrots, celery and red peppers and saute for about 6 minutes or until they’re beginning to get soft but still firm.
Add the minced garlic to the veggies and saute for about 30 seconds.
Add the cabbage and stir everything together, heating it through but still leaving it crunchy. Remove the vegetables from the pan; set aside.
In the still-hot pan, add the broth, Worcestershire sauce, soy sauce and dry soup mix. Heat through, and then add back in your vegetables and chicken.
Drain your noodles and add them to the pan. Carefully stir everything together and then serve warm and topped with chopped green onions.
Notes
You can easily make this dish vegetarian by leaving out the chicken and using veggie broth.
You can use pork, shrimp or steak and any combination of veggies you like!
Store any leftover pancit in a sealed container in the fridge for two to three days.
Notes
Step 1
Hold one chopstick with the tips of your thumb, index finger and middle finger.
Practice moving the tip up and down!
Step 2
Now place the second chopstick in the crook of your thumb. Use the tip of your ring finger and your thumb to gently squeeze it. This chopstick doesn’t move; just hold it steady!
Step 3
Move the top chopstick so the tips touch. Now you can grab stuff by pinching it with the tips of the chopsticks!
Practice, Practice, Practice!
Try holding the chopsticks closer to the tips and closer to the ends. Does this make it harder or easier?
Challenge someone to a race. Give each person the same number of an object (like 10 marshmallows) and see who can use chopsticks to move them from one place to another the fastest!
Walk around the house and see what kinds of small objects you can pick up. Try building bricks, erasers, popped popcorn or gummy candy. What’s the biggest thing you can pick up? What is the smallest?