Pancit

Been making pancit for 35 years, first as a high-schooler in Cebu City cooking for my family, til now as an American homemaker. The ingredients listed sound about right in a typical, traditional pancit recipe — except oyster sauce. That’ll make it more salty than savory, imo. I’d leave that out, and only wait to the very end to add it, if it’s even needed. Use any parts of the chicken, deboned. The addition of hard-boiled eggs add an extra heft; lemon or calamansi wedges add a tangy ooomph.

Every family's pancit recipe is different, can't really quibble over variations, but my family would never put sugar in, and would have a higher ratio of noodles to other stuff. Also, I'll always argue that best way to make pancit is to use leftover turkey from Christmas or Thanksgiving dinner with turkey stock made from the same turkey. Regardless, yummy Filipino comfort food.

Quite similar to asawa ko's Cagayan Valley Ilocano version, with a couple of notable exceptions: "Vermicelli rice noodles": look specifically for bihon, by name; Soy sauce: Kikkoman (in a can) tastes fine; No oyster sauce or sugar; Teresa switched to extra virgin olive oil a while back - it adds a lovely fruitiness to the finish; Scallions only - sliced thin, and also 2" on the bias for garnish; We have a lemon tree, so that's what we use - lots of lemon, while cooking and for serving.

BarbaraH: Soy sauce likely refers to "light soy sauce." (not low sodium, but something you find in asian groceries). As opposed to dark (which you also find in asian groceries). The combo is really common in chinese and other asian cooking. Combined, there is a specific flavor.

Whoa! Was about to clean vegetables to make pancit when I opened the NYT and saw this recipe. I guess the universe approves! Anyway, my recipe is quite simple. Just soy sauce (I use the low sodium one), sweet soy sauce, salt, and pepper. A bit of vegetable or canola oil. Then the rest follows the kitchen sink approach. Throw everything I have in the fridge: chicken/ cabbage/ green onion/ whatever green vegetable I have (tonight it’s yu choy or choy sum). Simple and tasty

Try to purchase Pancit Canton Noodles. They are authentic filipino noodles for pancit.

My family has been making this since I can remember. When my father made this, he used pancit canton noodles and Chinese sausage along with the chicken. Living in NYC has some challenges with getting the ingredients. I either go to Queens to the filipino store or a hole in the wall market in Chinatown on Mulberry. Every one of my "American" friends crave pancit. It is home for me. I make it every new year's eve. Thank you NYT for highlight my country's cuisine.

There are many variations of pancit/pansit, but the one of most common is with egg/canton noodles. @Robin, you might want to try this instead of rice vermicelli.

I’ll give you the grating part for the cabbage — slicing into thin ribbons is fine and faster — but please do NOT substitute thick rice noodles! This style of pancit needs the thinnest rice vermicelli (bihon) which are easy to overhydrate. The noodles need to be just soft enough to separate, but still relatively firm so they hold their shape while frying. If that’s too hard, try pancit canton instead, but please don’t sub that type of noodle.