Sheldon Simeon—two-time Top Chef finalist and author of “Cook Real Hawai’i”—shares his family recipe for a Pancit Filipino noodle dish that’s sure to be the star of your next cookout! This Pancit is a stir-fry packed with vegetables and three kinds of protein, piled high with noodles, and tossed in a salty-savory sauce that ties the dish together. It's a Filipino classic that's easy to scale up for a crowd, just as long as you have a wok big enough! (Recipe below)

#Pancit #Filipino #NoodleRecipe #Pasta #Cookout

0:00 Introduction
1:15 Cut vegetables and protein for Pancit Noodles
2:15 Pancit Noodle Sauce Recipe
2:42 Cooking in a wok
3:14 How to cook Pancit Filipino Noodles
5:57 Finished Pancit Filipino Noodle Dish
6:23 Pancit Noodle Taste Test

Pancit
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For the fried garlic:
1/2 pound peeled garlic (from 4 medium heads)
Neutral oil, for frying
Kosher salt

For the pancit:
Kosher salt
1pound fresh chow mein noodles (pancit Canton) or other fresh thin egg noodles
4 tablespoons neutral-flavored oil, divided
1 cup chicken stock
1/4 cup oyster sauce
1 tablespoon plus 1 teaspoon fish sauce
1 teaspoon ground annatto
2 tablespoons minced garlic
6 ounces boneless, skinless chicken thighs (about 2), cut into 3/4-inch pieces
6 ounces pork tenderloin, cut into 3/4-inch pieces
1/2 pound peeled and deveined large shrimp, cut in half
Ground black pepper
4 ounces mushrooms (any kind), stems discarded, and caps thinly sliced
1 medium carrot, thinly sliced then cut into strips
1/2 medium red onion, thinly sliced
4 ounces Napa or green cabbage, chopped
3 scallions, dark green tops only, cut into 2-inch pieces
Calamansi or lemon wedges, for serving
Hot sauce, for serving

1.Make the fried garlic: Preheat the oven 250°F. Line a baking sheet with paper towels. In a food processor, pulse the garlic until finely minced.
2. Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
3. While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350°F (use a thermometer).
4. Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.
5. Make the pancit: Bring a large pot of salted water to a boil and blanch the fresh noodles according to the package directions (or cook until they’re pliable but firm, not more than a minute or two). Drain well and toss with 1 tablespoon of the neutral oil.
6. In a small bowl, whisk together the stock, oyster sauce, fish sauce, and annatto. In a wok or very large skillet, heat 3 tablespoons of the oil over high heat until shimmering hot. Add the garlic, chicken, pork, and shrimp and stir-fry until the proteins are mostly cooked, about 2 minutes. Season with salt and pepper.
7. Add the mushrooms, carrot, and red onion and stir-fry until softened, about 3 minutes. Stir in the noodles, then add the oyster sauce mixture and stir-fry until the noodles are heated through and the sauce is absorbed, about 3 minutes. Add the cabbage and scallions. Reduce the heat and cook until the noodles are glazed and the vegetables are soft, just a few minutes. Transfer to a serving plate. Garnish with some of the fried garlic and serve with citrus wedges and hot sauce.

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