mixed pancit

1 Servings
6 ounces - 8 oz canton or egg noodles
6 ounces Bean thread noodles
1 cup Cooked pork; thinly sliced
3 eaches Clove garlic; minced
1 medium Size onion; sliced 4 cups chicken broth; seasoned with salt and pepper
3 eaches Celery stalks; sliced thinly diagonally
1½ cup Carrots; sliced thinly into 2-inch pieces
3 cups Cabbage; sliced thinly
2 eaches Tb vegetable oil
2 eaches Tb soy sauce
  Salt & pepper to taste


Soak bean thread noodles in water until soft. Drain and cut into 6-inch length with scissors. Set aside. In a deep non-stick skillet over medium heat, cook egg moodles and bean thread noodles in seasoned broth and 1 tablespoon soy sauce until liquid has been absorbed and noodles are cooked. Stir carefully. Set aside. In a non-stick large pan over medium heat, saute garlic in oil until lightly browned. Add onion, stir for 1 minute. Add pork chicken, celery, carrots, cabbage, 1 tbsp. soy sauce and a little salt and pepper. Simmer for about 5-8 minutes or until vegetables are crisp-tender. Combine the two kinds of cooked noodles with the meat and vegetable mixture. Stir carefully, taking care not to mash noodles, until well blended. Serve warm. Tip: Serve a a little lemon juice and fish sauce (Patis or Nam Pla) on individual servings, if desired.

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