Pancit Puti like the name suggest is a fried noodle in plain white colour, but don’t be deceived by the looks as it might look plain but they still do pack a flavourful punch. Traditionally pancit in the Philippines uses Soy Sauce as one of its flavouring but in this recipe, there is none of it.
Pancit puti is rather flavoured by ginisa together with a really good concentrated chicken stock, toppings are minimal and I liked it, because I am tired of eating pancit that has a lot of toppings on it, in this noodle dish the noodle is the star, not the sauce or ingredients, think of it as the plain soba noodles of Japan just dipped in a sauce. Funny I remember that there is a saying here in New Zealand that pancits prepared here contains a lot of “sahog” (ingredients or toppings) you need to find the “pancit” (noodles) but in the Philippines, you will look for the sahog because most of it are pancit.
Having said that this is one of the most economical way to make pancit at home just make sure use a hearty chicken broth to get the most of it.
- 400 g rice noodles (bihon) soaked in water for 15 minutes and drained
- 1 pc large chicken leg and thigh section, pre-boiled and flaked
- 2 cups good concentrated chicken stock
- 6 cloves garlic, minced
- 2 pcs shallots, minced
- 3 stalks spring onions, chopped
- 2 tbsp sesame oil
- 2 tbsp fish sauce
- 2 cups crumbled chicharon, for garnishing
- lots of crispy fried garlic, for garnishing
- white pepper
- In a large wok add oil then sauté garlic on shallots, cook in medium heat until shallots are soft.
- Bring heat to really high, add the noodles and flaked chicken, stir fry continuously while adding the chicken stock ½ cup at a time.
- Add the spring onions, sesame oil, fish sauce and white pepper. Cook while stir frying for one more minute.
- Remove noodles from the wok, place on a serving platter then garnish with lots of crispy fried garlic and crumbled chicharon. Serve.