Saipan-Style Pancit
Stir-fried rice noodles with chicken, shrimp, cabbage, and carrots seasoned with soy sauce and calamansi, a Filipino dish that has become a mainstay at CNMI parties and potlucks alongside CHamoru fiesta food.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Wok or large skillet
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 10
- carbs
- 42
- protein
- 20
- calories
- 340
Instructions
- 1
Soak the rice noodles in warm water until bendable but still firm. Drain the water.
- 2
Heat the oil in a wok. Saute the garlic until it smells fragrant.
- 3
Add the chicken and cook until nearly done. Add the shrimp and cook until pink.
- 4
Add the cabbage and carrot. Stir-fry for 2-3 minutes.
- 5
Pour in the chicken broth and soy sauce. Bring the liquid to a simmer.
- 6
Add the drained noodles. Toss constantly for 5-7 minutes until they absorb the liquid and turn tender.
- 7
Transfer the noodles to a platter. Serve with calamansi wedges on the side.
Chef's tips
Soak the noodles only until bendable, not completely soft. They finish cooking in the pan and will get mushy if oversoaked.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat in a skillet with a splash of water or broth to loosen the noodles.
Common mistakes to avoid
- •Crowding the pan too much, which steams the noodles instead of stir-frying them
- •Soaking the noodles too long before cooking, making them mushy
Serving suggestions
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