Chef Giney Villar tweaked a pancit recipe to make it a more hefty noodle dish: For added crunch and flavor, sprinkle coarsely chopped chicharon on top before serving.
Pancit 1930 Recipe
This is a hefty noddle dish!
Ingredients
Pancit 1930 Ingredients
- 2 tablespoons peanut oil
- 1 tablespoon minced garlic
- 1 tablespoon sliced onions
- 1/4 Cup pork belly (liempo) diced
- 1 teaspoon peanuts finely ground roast peanuts
- 1 tablespoon brown sugar
- 6 medium Shrimp deveined, shells and heads removed
- 1 1/2 tablespoons Soy Sauce
- 1 1/2 cups chicken stock
- 1 Cup lomi noodles
- 6 pieces water chestnuts (apulid) sliced in half
- 6 pieces chives sliced into 1-inch lengths
- 6 green onion stalks sliced into 1-inch lengths
- Salt to taste
- Pepper to taste
- 2 pieces calamansi sliced in half, to serve
Instructions
- Heat oil in a wok or frying pan. Add garlic and onions; sauté until garlic is golden brown and onions are translucent.
- Add pork belly. Cook until lightly browned and fat has rendered. Add ground peanuts and brown sugar. Lower heat and cook until sugar caramelizes. Add shrimp and cook just until the color turns pink. Transfer pork and shrimp to a plate. Set aside.
- In the same pan, add soy sauce and stock; bring to a boil.
- Add lomi noodles and cook just until a little sauce remains.
- Return pork and shrimp to the pan. Add water chestnuts, chives, and green onions. Mix and toss briefly. Adjust seasoning with salt and pepper. Transfer to a platter and serve immediately. Drizzle with calamansi juice or serve with sliced calamansi on the side, if desired.
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