Pancit Combo (Silver and Wheat Noodles)

imageOne can never go wrong with cooking pancit (Filipino-style noodles). Got some pork, chicken and veggies? Then you’re set. Just pick the type of noodles you want, or combine them, as I did with this recipe. I used a combination of sotanghon (silver or bean thread noodles) and canton (wheat noodles), and used what veggies I had in my refrigerator. The colors of the finished product came up visually appealing. And did I mention it was quite appetizing?


2 oz dried sotanghon (silver ir bean thread noodles)

2 oz dried canton (wheat flour noodles)

1/2 cup chopped chicken breast

1/2 cup chopped pork tenderloin

1/2 cup broccoli florets

1/2 cup sliced carrots

1/2 cup shredded purple cabbage

1/2 red bell pepper, seeded and sliced into thin strips

3 cloves garlic, peeled and crushed

1 small red onion, chopped

1 small tomato, chopped

1/4 cup, chopped scallions

2 tbsps Oilive oil

3-4 cups water

1 tbsp soy sauce

Salt and pepper to taste


Soak the dried sotanghon noodles in warm water to soften, then set aside. In a large wok, heat Olive oil over medium heat. Add garlic, onions tomatoes and scallions and sauté for about 2 minutes. Add pork and chicken and cook until brown and tender. Add soy sauce and salt and pepper to taste. Add 2 cups water and bring to a quick boil. Reduce heat. Add sotanghon and canton noodles, stirring constantly. Add carrots, bell pepper, cabbage and broccoli. Slowly add the rest of the water, making sure the mixture doesn’t dry up. If needed, add more water. Continue cooking for about 3 minutes or until most of the liquid has evaporated.  Remove from heat and transfer to a serving platter.



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