Alaska Bites: Pancit and Korean Inspired salmon tacos
To make pancit your wok should be smoking hot, sending off curls of steam. Next to it, have piles of carrots, celery, shredded cabbage, onions, snow peas and chicken, cut thinly and ready to dump into hot oil and garlic.
Pancit is a comfort food served in a large bowl, meant to be eaten around a table full of family and friends during special occasions like birthdays and holidays. It can be a side dish, but most people prefer it for their main meal. The Filipino noodle dish was first introduced into the Philippines by the Chinese and has since been adopted into local cuisine.
Elffie LaChance, born in Guam to Filipino parents, grew up in Virginia and moved around the country with her husband who's in the military. She's never been to the Philippines but still craves the tastes of her parents' home country. It can be made with either pork, shrimp or chicken.
Here is her recipe. Elffie says she bought all the ingredients at Fred Myer, but everything can also be found at New Sagaya midtown or City Market as well as the commissary on JBER.
Makes 5 to 7 servings
1 cup cut carrots
1 cup cut celery
1 cup shredded cabbage
1 cup snow peas
1 cup cut onion
3 cloves of garlic
1 package of Pancit Bihon noodles
4 cups chicken stock
4 tablespoons or soy sauce or Shoyu sauce
5 Calamansi limes
Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots, snow peas, celery and soy (or Shoyu) sauce. Cook until the vegetables begin to soften. Toss in chicken stock and noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered calamansi limes.