Filipino Party Pancit Noodles | Melissa Hemsley
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Filipino Party Noodles

Party & Celebration Food

Filipino Party Pancit Noodles

20

Mins

8

Serves

My Mum’s been making this for me since forever and it’s always present at family parties. There was definitely a few years of my childhood when I picked the vegetables out (but was made to eat them anyway at the end before leaving the table!) Vermicelli rice noodles are traditional but I prefer buckwheat (soba) noodles and I find them more filling.  Apparently the Filipinos adapted this dish from the Chinese migrants in the Philippines during the Spanish colonial times.  You could throw in cooked prawns, leftover shredded chicken, pork or beef, have fried egg on top or add more even more vegetables – broccoli, pak choy/bok choy, mange tout, the works!

Method

  1. Cook noodles according to packet instructions, then rinse and drain, leave to cool, toss in a little oil to stop them sticking. Top tip for soba noodles, cook them in plenty of water and use forks to separate the noodles for the first 2 mins of cooking.
  2. Fry the onions in ghee for 5 minutes, stirring from time to time (I use the same pan to cook the noodles, ideally a large deep sided pan)
  3. Add the garlic and a big pinch of sea salt & fry for another minute.
  4. Add the carrots to the pan and stir fry for 3 minutes, add some water/stock/broth to stop it sticking & cook until starting to soften.
  5. Add the green beans and cabbage for a final 2 mins until the veg is just tender.
  6. Add tamari, maple syrup, chilli flakes, lemon juice, fish sauce, stir then add noodles, a few handfuls at a time can make it easier & toss the noodles through the veg.
  7. Add a few tbs of water/stock/broth if it’s dry and taste for seasoning then serve up with citrus wedges and scatter over the spring onions and extra chilli flakes.

Ingredients

Serves 8 as a side

  • 2 packs (6 bundles), (500g)  buckwheat (soba) noodles
  • 2 ½  tbs ghee (or coconut oil if you like)
  • 2 large onions, diced
  • 6 cloves garlic, finely diced
  • 3 carrots, julienned
  • 1/2 large white or green cabbage, about 400g, core removed, quartered and finely shredded
  • 3 large handfuls of green beans, about 300g, halved if large
  • 1/2 mug of broth, stock or water (if needed) **
  • 4 tbsp Tamari, to taste
  • 1 tbsp maple syrup
  • 1 tbsp fish sauce, optional
  • 2 – 3 tbsp lemon or lime juice
  • Sea salt & pepper to taste
  • Chilli flakes, optional

To serve

  • 1 limes or 1 lemon, in wedges
  • 1 small bunch of spring onions, finely chopped

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