Pancit Has It All!

Every September, our parish holds a three day festival. It gives us a chance to break bread as a family and have fun together. It’s about as wholesome and small town as you can get.

Richie Valance once worked the fields around here. His family is still in the area, and his cousin plays at our Parish Festival – all those oldies but goodies. We dance and hoop and holler. There’s a raffle for prizes and the various ethnic groups have food booths. There’s Indian Foods, Mexican Foods, Filipino Foods and the All-American favorites of Burgers and Hot Dogs. Hubby and I spend a few hours working in one of the booths or helping with the activities, then just hang out. We make it a point to buy more food and game tickets then we could possibly use, and give them out. Nothing gives us more joy than to share God’s blessings.

Each year I am reminded once again that it’s been a while since I’ve served up my Everything Pancit. Every Filipino Family has their own way of cooking up Pancit. Some families make an all vegetable dish, some make chicken or shrimp or pork. This has it all. Hubby says it’s everything but the kitchen sink. Enjoy!

Everything Filipino Pancit
1/2 lb boneless Chicken Breast
1/2 lb Pork Tenderloin
1-1/2 cups Water
1 cup Soy Sauce
1/2 cup Worcestershire Sauce
4 Eggs
4 Celery Ribs
3 Carrots
3 Garlic Cloves
2 cups Snow Peas
1 cup Bean Sprouts
1 package Pancit Noodles
16 oz Vegetable Stock
1/2 lb medium cooked Shrimp
4 Green Onions

Place chicken breast and pork in a large pot. In a four-cup glass measuring cup, mix water, soy sauce and Worcestershire Sauce together. Pour over the meat mixture. Bring to a full boil, then reduce to a low simmer and let cook for about 2 hours, until falling apart. Remove meat from the cooking liquid. Once cool enough to handle, shred.

Note: The shredded meat can be prepared several days in advance. Keep moist with a little cooking liquid, refrigerate until ready to use. Reheat in the microwave or on the stove top before continuing.

While the meats are cooking, place eggs in a small saucepan. Cover with cold water, bring to a boil. Remove eggs from heat, let steep for 15 minutes, then plunge in an ice-bath to stop the cooking process. Peel eggs and set aside.

Trim ends from celery, slice. Peel carrots, shred. Peel garlic, mince. Cut snow peas on the bias, rinse and chop bean sprouts. Set all the vegetables aside in small bowls until ready to use.

Place Pancit noodles in a large metal bowl. Heat vegetable stock, pour over noodles. Let noodles soften and absorb most of the liquid. Drain, cut in half and set aside.

In a large wok with a little oil, sauté celery, carrots, snow peas and bean sprouts until tender-crisp. Add garlic, sauté for about a minute longer. Add ready to eat shrimp and warmed shredded meats to the wok. Finally add the soft noodles, toss to heat through.

Remove from heat. Slice eggs and green onions, toss to blend into the Pancit. If desired, season lightly with additional soy sauce and fresh pepper. Serve immediately and enjoy.

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Sacrifice or oblation You wished not,
but ears open to obedience You gave me.