PANCIT

Who doesn’t love everything noodles? I know growing up my mom would cook me noodles and serve them with a touch of butter and soy sauce. Don’t balk at it until you try it! Seriously it is good and my daughters grew up eating this if there was nothing left in the house to eat. Often I would add a scrambled egg to make sure they had a bit of protein too. What can I say, funds were slim at times.

That being said…Pancit noodles are a Filipino favorite and have a very similar flavor to my childhood noodle dish. With the addition of meat and veggies it really could be a complete meal but why stop there? This is a great side dish for chicken, meat or fish. I especially like it with Chicken Adobo, a Filipino classic.

This can be easily changed up:

 

If you are vegan, these noodles are generally made with rice flour, cornstarch and water – so you should be good if you simply leave out the meat.

 

If you don’t eat pork, switch it out for beef, chicken, shrimp or even a scrambled egg like I did for my kidlets.

 

Don’t like cooked carrots? Even the veggies could be switched out – try zucchini or different types of cabbage.

INGREDIENTS

• 16 Ounces Pancit Noodles (often called Bihon or rice stick noodles)
• 2 Tablespoons Vegetable Oil
• 1 Pound Lean Pork (cut into small pieces)
• 1 Small Brown Onion (minced)
• 4-6 Cloves of Garlic (minced)
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Knorr Bouillon
• 2 ½ Cups of Water
• ¼ Head of Cabbage (shredded)
• 2 Carrots (grated)

PREPARATION

1. To prepare the pancit noodles, simply place them in a large bowl and cover with warm water (about 6 cups). Let it sit until all other ingredient items are being prepped or until soft to the touch (approximately 15 minutes).
2. In a large skillet heat the oil and add the pork, garlic and onions and cook until pork is brown and completely cooked.
3. Add soy sauce and bouillion, and water mix thoroughly.
4. Add cabbage, carrots and softened pancit noodles.
5. Simmer until the broth is gone.

INSTAPOT CHICKEN ADOBO

 

My husband purchased an Instapot for me and I procrastinated for months to use it because with so many buttons, to me, it was a very intimidating piece of kitchen cookery!

I was so unsure, I’ve even joined an online group Instant Pot101 for Beginners to see what others do with their Instapots. I was inspired and did a complete Filipino dinner. I served chicken adobo, pancit, papaya and lumpia.

The chicken adobo is what I used my new-fangled cooking gadget for. Not only was this meal tasty – it cooked quickly and was so extremely tender. 

I am so glad that I finally tried this out and I am happy to say, it no longer intimidates me. Now I just need to practice using my new kitchen toy.
 

INGREDIENTS

• 4 Chicken legs (thighs and drumsticks separated)
• Goya Adobo All Purpose Seasoning (light sprinkle)
• Pepper (light sprinkle)
• 2 Tablespoons Vegetable Oil
• 1/3 Cup Soy Sauce
• 1/4 Cup Sugar
• 1/4 Cup White Vinegar
• 5 Cloves garlic, minced
• 2 Bay leaves
• 1 Large yellow onion (sliced)
• 2 Scallions Sliced
• Cooked Rice

PREPARATION

1. In a large zip lock bag – combine chicken legs with Goya Adobo seasoning and pepper. 
2. Turn the Instapot on high sauté setting and add oil – get good and hot but not smoking.
3. Add half of the chicken pieces and brown on all sides. Remove to a plate and brown remaining half of chicken pieces.
4. Return all chicken to the Instapot.
5. Add soy sauce, sugar, vinegar, garlic, bay leaves and onions.
6. Lock the lid (according to manufacturer’s directions)
7. Pressure cook high for 15 minutes.
8. Release pressure (according to manufacturer’s directions).
9. Remove bay leaves, serve with rice.