My husband is Filipino, so I’ve had the opportunity over the years (before going GF anyways) to sample some of my MIL’s Filipino cuisine. Hands down, my favorite traditional Filipino food is pancit – fresh veggies, tender chicken, flavorful noodles… yum!
Did you know that in the Filipino culture noodles represent long life and good health? Which is why pancit is always present at Filipino birthday parties. It’s tradition.
Mom Ancheta’s Filipino Pancit Canton
Yields about 8 servings
2 TBSP olive oil
6 – 8 garlic cloves, minced
1/4 cup Braggs Liquid Aminos, divided (or GF Tamari, or coconut aminos for a soy free option)
2 cups carrots, julienne (which means cut into thin strips)
1 onion, sliced
4 cups of cabbage, shredded
8.8 oz. vermicelli style rice noodles (I use the Thai House brand)
3 cups cooked chicken, shredded (or pork, or shrimp, or a blend of all three)
2 – 4 cups GF chicken stock
- In a wok or large skillet, heat the oil over medium-high heat and sauté the garlic until soft. Add 2 TBSP of Braggs Aminos and the vegetables; cook until the vegetables just begin to soften. Remove vegetables from wok and set them aside.
- Place 2 cups of chicken stock and the remaining 2 TBSP of Braggs Aminos in the wok and heat to boiling. Place rice noodles in the chicken stock (the noodles will not be submerged, and this is okay); gently stir the noodles as they cook and absorb the chicken stock. Keep adding stock as needed until the noodles are al dente (cooked enough to be firm but not too soft).
- Toss in the chicken and vegetables and cook until just heated through.
- Transfer pancit to serving dish and garnish with lemon wedges.
Other possible garnishes:
hard boiled egg