Entree: Micronesia – National Cuisine – Pancit (Stir-fried noodles)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 8 oz (225 g) egg noodles (fresh or dried pancit canton)
- 1 lb (454 g) boneless chicken thighs, sliced
- 8 large shrimp, approx. 8 oz (225 g), peeled and deveined
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 150 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium carrots, julienned (about 140 g)
- 2 cups (150 g) shredded cabbage
- 1/2 cup (120 ml) chicken broth
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1/4 tsp (1 g) ground black pepper
- 2 green onions, sliced (about 20 g)
- Calamansi or lime for serving

Instructions

1. Soak or briefly boil the egg noodles according to package directions until just tender; drain and set aside.
2. Heat 1 tbsp (15 ml) vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and season with a pinch of pepper. Stir-fry until cooked through, about 4–6 minutes; remove and set aside.
3. Add the remaining 1 tbsp (15 ml) oil to the wok. Sauté the onion until translucent, about 2 minutes, then add the garlic and cook 30 seconds until fragrant.
4. Add the carrots and cabbage and stir-fry 2–3 minutes until vegetables begin to soften but remain crisp.
5. Return the chicken to the wok, add the shrimp, and pour in the chicken broth, soy sauce, and oyster sauce. Bring to a gentle simmer and cook until shrimp are just pink, about 2–3 minutes.
6. Add the cooked noodles and toss thoroughly to coat and combine, adding the sesame oil and adjusting seasoning with more soy sauce or pepper if needed.
7. Stir in sliced green onions, remove from heat, and serve immediately with calamansi or lime wedges.