Pancit (Hawaii-Style)
Stir-fried rice noodles tossed with chicken, shrimp, cabbage, carrot and soy sauce — a Filipino noodle dish that's become a fixture at Hawaii potlucks and celebrations.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Large wok or wide skillet
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 10
- carbs
- 40
- protein
- 20
- calories
- 340
Instructions
- 1
Soak the rice noodles in warm water for 10-15 minutes until bendable. Drain well and set aside.
- 2
Heat the oil in a large wok over medium-high heat. Stir-fry the chicken until almost cooked through, about 4 minutes.
- 3
Add the shrimp and cook until just pink. Take out the chicken and shrimp and set aside.
- 4
In the same wok, stir-fry the garlic and onion for 1-2 minutes until fragrant.
- 5
Add the carrots and cabbage. Stir-fry for 3-4 minutes until just tender-crisp.
- 6
Pour in the soy sauce and chicken stock, and bring to a simmer. Add the drained noodles.
- 7
Toss the noodles in the liquid. Cook for 3-5 minutes until tender and the sauce is absorbed.
- 8
Put the chicken and shrimp back in the wok. Toss to heat through, then serve with calamansi or lemon wedges.
Chef's tips
Soak the rice noodles just until bendable and drain them well. Extra water will make the finished dish soggy instead of chewy.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat in a hot skillet or wok with a splash of water or stock, tossing until warmed through.
Common mistakes to avoid
- •Soaking the noodles too long, which makes them mushy or clumpy.
- •Crowding the wok, which steams the food instead of stir-frying it.
- •Adding soy sauce too early, which leads to uneven flavor.
Serving suggestions
Cooked Pancit (Hawaii-Style)?
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