Pancit Salad

Derek served his mission in the Philippines.  When we were dating and early in our marriage he took me to Filipino restaurants on occasion.  I always felt the food was just ok.  After a few years and the excitement of the mission had worn off a bit, Derek began to agree with me.  One of the dishes he would always order was pancit.  I found this recipe in Parents magazine for Pancit Salad and figured I would try it out for Derek.  Derek says it’s way more Americanized than any pancit he ever had in the Philippines, but he also admits that he likes it a lot better.   It’s like tradition pancit but adds in shrimp (generally in the Philippines it has no meat) and adds in some fresh veggies which gives it a little crunch.

PANCIT SALAD

Ingredients for Lemon-Chili Dressing:

  • 1/4 C freshly squeezed lemon juice
  • 2 Tbsp chili oil
  • 2 Tbsp vegetable oil
  • 4 tsp soy sauce or tamari

Ingredients for Rice Noodle Salad:

  • 1 Tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium head green cabbage, cored, finely shredded and divided
  • 6 medium carrots, peeled, shredded and divided
  • 1 lb medium shrimp shelled (or tofu if you wanna make it vegetarian or chicken can be used if you don’t like shrimp)
  • 4 C vegetable stock (I’m sure chicken broth could also be used)
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp fish sauce
  • 8 oz rice vermicelli
  • 1/4 tsp freshly ground pepper
  • 1/2 lb grape tomatoes, halved
  • 3 scallions, thinly sliced for garnish

Directions:

  1. Whisk together all dressing ingredients.  Set aside.
  2. For noodles, heal oil in large skillet over medium-high heat until shimmering.
  3. Add onion and garlic and cook till softened, 2 minutes.
  4. Add half the cabbage and half the carrots.  Cook for 3 minutes.
  5. Stir in shrimp, cook through, and put in a bowl.
  6. Return the skillet to high.  Pour in stock, soy sauce, and fish sauce.  Bring to a boil.
  7. Add vermicelli and reduce heat to medium.  Simmer, tossing constantly until noodles soften and liquid reduced to about 1/4 C, about 5 minutes.
  8. Return shrimp mixture to pan.  Cook tossing, until most of the liquid has evaporated, 3 minutes.
  9. Add pepper.  While noodles are still warm, toss in half the lemon-chili dressing.  Let cool.
  10. To serve, toss the grape tomatoes and remaining cabbage and carrots with the remaining dressing.  Stir in noodle mix and garnish with scallions.  (Can be served completely chilled, but we usually eat it warm).

 

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