You are looking for idea recipes pancit that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious pancit should have had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of pancit, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare pancit good wherever you are, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings used in make

1. Prepare 1 package rice noodles/rice sticks (16 0z)
2. Take 1 medium onion, chopped
3. Prepare 6 garlic cloves, chopped (or more!)
4. Prepare 3 Tbsp olive oil
5. Prepare 1 bay leaf
6. Use 3/4 lb chicken pieces (boneless, skinless, cut into bite-sized pieces or strips) OR my favorite shortcut is to shred a whole rotisserie chicken
7. Take 1/2 lb raw shrimp (shelled and deveined)
8. Prepare 3 cups chicken broth (or vegetable)
9. Prepare 1/4 cup soy sauce
10. Take 3 Tbsp lemon juice
11. Use 6 scallions, thinly sliced to serve at the table
12. Prepare Lemon wedges to serve at the table
13. Prepare OPTIONS: this is a very versatile dish that is also good with pork or any combination of proteins. Vegetables such as shredded cabbage, carrots, green beans, asparagus are excellent additions as well

Noodles were introduced to the Philippines by. Pancit is the generic term for noodles in the Philippines. Made of rice flour, it comes in different varieties and sizes. The most common version is Pancit Bihon as shown in the photo above.

How to make:process Pancit:

1. Soak the rick sticks in a large bowl of cold water for 10 minutes. Drain and set aside.
2. In the meantime – in a large pot over medium heat, add the oil and sauté the onion for 4 - 5 minutes.
3. Add the garlic and bay leaf, mix well and cook for 1 minute more.
4. Add the chicken and stir fry for a few minutes until the pink is almost gone. (It will continue to cook after the liquid is added.)
5. Pour in the stock, soy sauce, and lemon juice (plus a sprinkle of scallions) mix together well and bring to a simmer.
6. Add drained rice noodle, mix together gently, trying not to break the noodle.
7. Cover pot, lower heat and simmer for about 5 minutes,
8. Add shrimp, gently mix, allowing liquid to be absorbed by the noodle. Cover and simmer for about 10 minutes, checking often that the liquid is absorbing evenly. (Add more stock if noodles appear to be dry.)
9. Continue to cook over low heat for about 10 minutes until noodle is tender but not overdone. Mix gently as needed to absorb the liquid.
10. Serve with scallion and lemon wedges on the side.
11. Done and ready to serve!

In case you're wondering, depending on the amount of soy sauce you use - some pancit may also be lighter like the above photo or deeper in color like. Pancit is a Filipino noodle dish that is considered by some as the national dish of the Philippines. One common variant is pancit bihon, which is made with extremely thin rice noodles, soy sauce, citrus, sliced meats, and vegetables. Many versions incorporate multiple meats; pork, shrimp, and beef are all common. Pancit bihon and pancit canton are two of the most popular versions of pancit.

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