Pancit
​Chef Francis Ang
Pinoy Heritage

This special recipe comes from
Chef Francis Ang of Pinoy Heritage, and features handmade pancit noodles and a very
particular ingredient lamb adobo, a leftover dish he found in his kitchen. You can use any leftover dish with a saucy/gravy consistency -- like Chicken Adobo, Afritada, etc.

The handmade noodles add depth and texture to the dish. The addition of the baked baking soda gives the noodles the consistency and chewiness of ramen noodles. So sarap! It takes some work, but the result is oh so good. And you can make a bunch of the noodles and air dry them to use for later.

PANCIT NOODLES

• 2 cups bread flour
  
• 4 oz warm water
  
• 1.5 tsp baking soda
  
• 1 medium-sized egg
  

Directions:

1. Spread 1/4 c baking soda on a sheet pan and bake at 250°F for one hour
2. Dissolve 1.5 tsp of the baked baking soda in warm water
3. Reserve the rest of the baked baking soda in an air-tight container for use next time. 
4. Place the bread flour in a stand mixer with a dough hook. 
5. Add the water and egg to the flour.
6. Mix on low-medium speed for 3-5 minutes. 
7. Remove the dough and finish kneading it by hand for another 3-5 minutes. 
8. Shape the dough in a ball and wrap in plastic. Let it rest for one hour. 
9. After one hour, take the dough and roll it out into a sheet. 
10. You can continue to roll the pasta using the sheeter attachment on your mixer, or you can use a rolling pin and flatten the sheet manually. Continue rolling until you have reached the desired thickness of 2mm. 
11. Fold the pasta sheet like a trifold, and using a sharp knife, cut into noodle shape.
12. Dust the cut noodles with flour to prevent them from sticking together. 
13. Set aside. 

** You can also air-dry the noodles to preserve. It will last a long time.


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PANCIT SAUCE

• 1 cup leftover adobo sauce
  
• 1 tbsp butter
  
• Vegetables (to your liking and taste)
  
• 1 tbsp minced garlic
  
• 1/2 sliced onion
  
• 1 handful of fresh pancit noodles

Directions:

1. In a large pot, bring 2 quarts (8 cups) of water.
2. Add the fresh pancit noodles and cook for 3 minutes. Stir occasionally so as not to stick. If you are using dry pancit, cook for 5 minutes. 
3. In a saute pan, saute your onion and garlic. Add your veggies. 
4. Add leftover adobo sauce and butter. 
5. Take pancit noodles out of the pot and add immediately to the pancit sauce. Cook together for 1 minute. 
6. Plate and garnish with fresh radish, cilantro, scallion, and calamansi or lemon. 
7. Remember, there are no set rules! The only rule to follow is to make it tasty.