3 Pancit Recipes You Can Cook for Noche Buena
Don’t forget this family favorite!
Pancit has long been a mainstay of Christmas Eve dinner parties. These three noodle dishes may not be your typical Pinoy pancit favorites, but they are just as comforting and delightful to share.
1. Cheesy Shrimp and Garlic Noodle
Don’t have enough time to create an elaborate noodle dish for a potluck? Try this simple and easy-to-cook recipe, and use sotanghon instead of pasta. The cheese serves as an interesting twist to this otherwise simple dish.
500 grams Sapporo Long Kow Vermicelli
500 grams medium-sized shrimp, peeled and deveined
1 tablespoon vegetable oil
2 tablespoons butter or margarine
2 cloves garlic, minced
2 tablespoons grated Cheddar cheese
parsley, for garnish
1 Cook Sapporo Long Kow Vermicelli according to the package instructions. Drain and set aside.
2 In a saucepan, boil water and add a pinch of salt. Put shrimp in the pan and let them cook until they turn pink. Drain cooked shrimps, and set aside.
3 In a pan, add oil, butter, and minced garlic. Sauté until the garlic is slightly golden brown.
4 Add noodles and shrimp, and toss with the garlic.
5 Sprinkle with grated cheese, and garnish with parsley
2. Pad Thai-Style Sotanghon
Here’s another idea—sotanghon cooked in the sweet stir-fry made popular in Thailand. For a heartier version, consider adding shrimp or shredded chicken.
2/3 cup Sapporo Long Kow Vermicelli
1/4 cup peanut oil
2/3 cup firm tofu, thinly sliced
1 large egg, beaten
4 cloves garlic, finely chopped
1/4 cup vegetable broth
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon dried red chili flakes
3 tablespoon peanuts, chopped
400 grams bean sprouts, divided
3 green onions, whites and greens cut thinly
2 limes, cut into wedges
1 Soak Sapporo Long Kow Vermicelli in a bowl filled with hot water until the noodles have softened. Drain and set aside.
2 In a large wok, heat peanut oil over medium heat. Cook sliced tofu in the wok, turning the pieces until all sides are golden. Remove tofu and set aside.
3 Pour into a small bowl all but 1 tablespoon of the used oil from the wok. Set aside.
4 Heat the remaining oil in the wok over medium heat until it starts to sizzle. Pour beaten egg and lightly toss in hot oil to scramble it. Remove the cooked egg from the wok and set aside.
5 Pour the reserved peanut oil back into the wok. Add garlic and noodles, and toss them in the wok until the noodles are coated with oil.
6 Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently stir noodles to coat them with the sauce.
7 Add tofu, scrambled egg, salt, chili flakes, and two-thirds of the peanuts. Toss to mix all of the ingredients.
8 Mix in bean sprouts and two-thirds of the chopped green onions. Cook and stir until the bean sprouts have softened slightly.
9 Serve the dish on a platter, and garnish with the remaining nuts and green onions. Place lime wedges on the side.
3. Korean-Style Sotanghon
This deceptively simple sotanghon recipe is a good choice as a side dish for your family’s noche buena. Its sweet and savory taste won’t overpower the stronger flavors of most holiday dishes.
1 pack Sapporo Long Kow Vermicelli
1/2 cup soy sauce
1/4 cup brown sugar
1/2 cup boiling water
3 tablespoons vegetable oil
1 teaspoon sesame seeds, toasted
1 Break Sapporo Long Kow Vermicelli into smaller pieces. Cook the noodles by soaking them in hot water. Drain and set aside.
2 In a bowl, mix together soy sauce, brown sugar, and boiling water. Pour the mixture over the drained noodles. Let everything soak for two minutes.
3 In a skillet, pour vegetable oil and place over medium heat. Add the noodles and soy-sauce mixture. Cook and stir until hot or for about five minutes.
4 Sprinkle toasted sesame seeds over the noodles just before serving.