Taste

Pancit Recipe

Heirloom Eats

Pancit

Photography by Rich Smith

heir·loom (noun): a valuable object that has belonged to a family for several generations

Pancit

 

From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.

 

Dr. Edwin and Helene Rao

“Pancit is a Filipino noodle dish with Chinese influence. My grandma, mom, and aunts made it, and now my sister, cousins, daughter, and I make it. Pancit is usually on the menu for special occasions and family gatherings among Filipinos. We learned to prepare this dish by watching our elders cook. There was no written recipe, and seasoning was added by a dash or pinch.” 
– Helene Rao

 

Pancit

Pancit

Helene Rao
Print Recipe Pin Recipe
Course dinner
Cuisine Filipino
Servings 10 Servings

Ingredients
  

  • 8 oz. rice vermicelli
  • 2-3 oz. bean vermicelli
  • 1 block tofu extra firm
  • 4 Tbsp. olive oil divided
  • 2 Tbsp. soy sauce divided
  • 1½ cups onion chopped
  • 2-3 cloves garlic minced
  • 2 stalks celery chopped
  • 4 cups green cabbage shredded
  • 2 carrots julienned or grated
  • 1 cup snow peas sliced lengthwise
  • 2 Tbsp. mushroom powder
  • 2 tsp. garlic salt divided
  • ¼ tsp. black pepper
  • 2 cups water can sub vegetable or chicken broth
  • 2 Tbsp. hoisin sauce
  • 1 cube vegetable or chicken bouillon
  • 1 tsp. chili sauce
  • Juice of 1 lemon
  • Green onions chopped, for topping
  • Egg omelet cut into pieces, for topping

Instructions
 

  • Soak rice and bean noodles in warm water for 10 minutes. Strain and set aside.
  • Cut tofu into 1/2-inch squares and fry in 2 tablespoons of oil until light brown. Sprinkle with 1 tablespoon soy sauce. Remove and set aside.
  • Sauté onions and garlic in 2 tablespoons of oil for 1 minute. Add celery and sauté another minute.
  • Add cabbage, carrots, and snow peas. Add mushroom powder, 1 teaspoon garlic salt, and black pepper. Toss for 5-7 minutes and then remove from pan and set aside.
  • In same hot frying pan, add water or broth, hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon garlic salt, vegetable or chicken bouillon, and chili sauce. Bring to a boil.
  • Add strained noodles and toss on medium heat until all the liquid is absorbed. Add tofu, vegetable mixture, and lemon juice. Toss to mix.
  • Remove and place in serving platter and garnish with chopped green onions and a cut-up egg omelet.

Notes

If desired, you can add 1 cup shredded chicken when adding tofu and vegetables to noodles. Rotisserie chicken works well.
Keyword eggs, noodles, tofu
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