WATCH: Secrets to Making Pancit Delicious
Stir-fried noodles can be made in many different and tasty ways.
The secret ingredients and secret techniques of recipes are really just tweaks to make it taste better or easier to make. Sometimes, these secrets are just surprising additions, genius swaps, or even, unexpected tips that you just didn't think of but could have!
For pancit, travel anywhere in the country and you'll find many variations to this Chinese-inspired dish. The local pancit recipe may have been tweaked to suit the palate of the cook, changed to fit a budget, or altered to make it easier to cook and the "secrets" to making these local noodle recipes make delicious dishes.
You'll never know until you try it to discover what makes a pancit recipe different from another. These are the not-so-secret ways you can make your pancit recipe more delicious:
1 Use your favorite pancit.
There are a number of different dried and fresh noodles available in the market that you can use in your pancit. The most common kinds are pancit canton, bihon, and sotanghon. Canton is egg noodles, bihon is thin rice noodles, and sotanghon is monggo bean noodles. You can use any of these noodles but for a surprise twist, you can mimic those in the Visayas who mix two noodles together in their pancit bam-i or pancit bisaya.
2 Bihon and sotanghon need to soak first!
The most common kind of noodles you'll find are the dried version. For the canton, this is easy to use: just simmer soup and let the canton suck up the liquid. For bihon and sotanghon however, you'll need to soak these noodles in hot water to soften even before adding to the wok. This soak starts the cooking process but the flavorful soup it will simmer in later will do the rest.
3 Create a super flavorful soup.
For any pancit recipe, you're going to need a tasty broth. The dry canton noodles and the soaked noodles will soak it all up and become super tasty! You can make a homemade shrimp broth by simmering shrimp heads and while shrimp is the classic broth but you can also use chicken, pork, or even beef stock.
4 Add your favorite toppings.
Like most pancit recipes, the sahog or toppings start with cabbage and carrots. You'll want to load up on these but you'll want to also make it meaty. Chunks of chorizo, Chinese sausage, squid balls, pork slices, peeled shrimp, and shredded cooked chicken are common ingredients to make your pancit more filling.
5 Season to taste.
Use soy sauce, patis, and even sesame oil to make your pancit appetizing, but feel free to scour your kitchen for ingredients that might make your pancit different but still delicious. You can play around with these flavors by mixing these together and giving it taste before adding to your pancit.
6 Serve with toppings.
To serve, you may want to reserve some of the vegetable mixture to put on top or prepare other ingredients for that. Top each plate with crushed chicharon, green onions, fried garlic chips, but you can also serve calamansi and siling labuyo on the side, too.
Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!
Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here!