My friend, Mylene, who is from the Philippines, did a video of making Pancit with her grandchildren. I told her I wanted to know how to make it, so I could make a Gluten-Free Pancit. She verbally gave me her method and recipe. She also sent me a link to a version of the recipe, so I could see the technique. I think , from what I have learned, is that every family has a slightly different way of making this delicious dish. Here is my gluten-free Pancit version based on the information from my friend, Mylene.
Making Pancit Gluten-free
Pancit is easy to make gluten-free, as long as you use gluten-free soy sauce. Rice noodles are gluten-free, just make sure you check ingredients. I get the noodles and long beans at the Asian market. You can substitute whatever vegetables you have on hand, but these were the ones Mylene told me she used. The name comes from the fact that it is rice noodles sautéed with vegetables and soy sauce. I made this in my wok, but any deep sauté pan will work. You can start with uncooked meat, just sauté it and remove from wok before you start the vegetables. I used some leftover roasted chicken I had. The amounts of vegetables and meat are flexible, I just used what I had on hand and did it by eyeing the quantities. Add more liquid and soy sauce to taste.
This dish is pretty simple to make, flexible in quantities and ingredients, and was a huge hit with my family. It is healthy, full of vegetables with a delicious flavor profile. We use homemade chicken bone broth, which is a great health boost.
Gluten-free Pancit Bihon GuisadoCourse: Lunch, DinnerCuisine: PhilippinesDifficulty: Easy
This is a sautéed/stir-fried rice noodle dish with soy sauce and vegetables popular in the Phillipines
2-3 Tablespoons oil or bacon fat (I used bacon fat)
2 carrots, shredded or cut into matchsticks
1/2 medium onion, thinly sliced
1 cup cut up Asian long beans
3/4 cup snow pea pods
1 large or 2 small cloves of garlic, minced (or to taste)
1/2 Tablespoon ginger, grated (or to taste)
1/2 teaspoon ground black pepper (or to taste)
3 1/2 cups shredded green cabbage
1/3 cups gluten-free Tamari soy sauce
3-4 cups chicken broth
1 package (10.5 oz) thin rice noodles
2 cups cooked chicken, diced
- Heat wok or pan on medium-high heat until hot. Add oil to hot pan and when oil shimmers, add carrots, onions, beans and snow peas.
- Stir vegetables until onions are soft and mostly translucent, about 5 minutes. Add cabbage to vegetable mixture and stir until partially wilted about 5 more minutes.
- Add garlic, ginger and black pepper, stir into mixture.
- Add soy sauce and broth, stir into mixture and let cook for a minute.
- Add in noodles. Try to nestle them into the liquid in the wok. Turn and stir until noodles absorb the liquid and soften. When noodles are soft, mix them well with the vegetables, breaking up noodle clumps if necessary.
- I use a lid to help the noodles and vegetable steam toward the end, it isn’t necessary, but helps get everything cooked quicker.
- Add in cooked chicken and cook till heated through, stirring to keep noodles from sticking to bottom of pan or wok.
- Remove from heat. Enjoy!
- For a little spice, others have added a bit of chili garlic sauce to their portion.