Made for several years for Caitlyn's birthday.
Pancit is a Filipino dish, made with thin rice sticks. The recipe I used comes from a package of Simex rice sticks, with some modifications, and many more you could make, I'm sure.
The rice sticks aren't cooked, only soaked in water (temperature??? I don't remember). My Filipino co-workers at St. Lukes told me that the best way of making this was to use shrimp, purchased with their heads on, then to use the shells and heads to make a broth which could be used to soak the noodles, making it a far more flavorful dish. Shrimp with heads are commonly found in Chinatowns, but you could make a perfectly fine pancit using water. Actually, the pancit we used to make didn't use shrimp at all, since they aren't Caitlyn's favorite thing to put in it. The Chinese sausages are sweet, ham based sausages - don't use any other sausage for this.
This recipe makes a good amount of food, for a good number of people, and it's pretty cheap. Too bad I haven't made it in a while. But, I bought rice sticks today, and will have cabbage left over from stuffed cabbage tomorrow... -Joan
1/4 c cooking oil
2 cloves garlic, minced
1 onion, minced
1 c. boiled pork, sliced
1 small cabbage, shredded
1 large carrot, strips
2 tbsps soy sauce
1 1/2 tbsps. broth
1 bunch celery
8 oz rice sticks (pancit bihon)
1 tsp salt
2 pieces Chinese sausage, fried and sliced
spring onion, chopped
Saute garlic in cooking oil. Add onions, pork, carrot and cabbage. Season with soy sauce and fry for 2 minutes. Add broth and simmer, add celery. When vegetables are cooked, mix in soaked and drained bihon and season with salt. Garnish with Chinese sausage and spring onions. Serve with lemon.