Pancit

IMG_6654It was one of those nights where I kept putting off dinner because I didn’t know what to make and I thought I didn’t have anything to make anything with, even though my freezer and pantry was full. But I was missing one ingredient for every possible recipe I could think of, but it’s so hot here in Scottsdale right now, so I didn’t want to leave the house, cook, clean, or do laundry. Basically, I don’t want to move until midnight when it’s finally down to at least 97 degrees outside.

I recently purchased this new cookbook called “Paleo Take-out.” As it turns out, the majority of the recipes are Asian, and it’s not exactly what some would deem strict paleo. Nonetheless, the dishes have been quite good.  So, the other day, I ventured out in this crazy heat and made a trip to one of the Asian grocery stores to stock up on some of the items listed in the book that were essential for cooking some of these recipes. I didn’t really have a plan, but I figured if I had some of them on hand, they would become useful at some point. So ha-ha! They were!

Ok so it may not have been the most traditional pancit ever. I’m sure my Filipina lady friends would agree, but it tasted pretty darn good and it was cheap and fast. Wait. Is that maybe not the best description? Well, it was!

I actually didn’t have exactly what the recipe called for in the way of vegetables but who cares? It’s a vegetable. Vegetables are interchangeable, right? The original recipe called for green onions. I had shallots.  I was too cheap to use a whole pound of shrimp so I went with less shrimp, more chicken. That’s ok. We can do these things. And actually when I researched “pancit” a bit more, it turns out that pancit is kind of a general term for dishes made like this and there are many variations. So see? I knew what I was doing all along. Not really.

Also there are so many different kinds of noodles. And unless you’ve been to an Asian grocery store and seen the noodle isle, I can’t possibly explain to you how many different kinds there really are. It can be daunting. Many, ok most of them don’t have English words on the package either, so you kind of have to go by what they look like. Rice ones will be more white, more translucent than wheat noodles. There’s also some made out of sweet potato! I got some of those to try another day. In the end, it really doesn’t matter which ones you pick. It will be good no matter what. If you want to make it easier, Wal-mart usually carries a package of rice noodles in their Asian section, although they may only have the short flat ones. Try to find skinny long ones. If you give up and this frustrates you beyond belief, use angel hair pasta and be done with it.

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Pancit
 
Prep time
Cook time
Total time
 
Adapted from Russ Crandall. “Paleo Takeout.”
Author:
Recipe type: Dinner
Cuisine: Filipino
Serves: 8 servings
Ingredients
  • ½ pound raw shrimp, peeled
  • 2 tbsp coconut oil
  • 1 lb boneless chicken thighs, cut up
  • 4 cups Chicken Broth
  • 1 16 oz package thin rice noodles
  • 1 carrot, julienned
  • 2 stalks celery, sliced
  • 3 shallots, chopped
  • ½ head of nappa cabbage, finely shredded
  • 2 tbsp tamari
  • 1 tbsp fish sauce
  • ½ tsp pepper
  • 1 lime
Instructions
  1. Heat the chicken broth to boiling then add noodles and cook until tender. Drain, reserving the chicken stock.
  2. Heat 1 tbsp of coconut oil in large skillet or wok to medium high. Add raw shrimp and stir fry for a minute or two until they turn pink. Remove them from the pan and set aside.
  3. Add the chicken in batches so you don't bring down the heat of the pan too much. Stir fry in cooked through, about 3-4 minutes depending on the size of your chunks. Remove from the pan as well.
  4. Add the additional coconut oil if needed and add the celery and shallots and cook for 2 or 3 minutes.
  5. Add the chicken and shrimp back to the pan as well as the carrots and cabbage. Sprinkle in the fish sauce and tamari. Stir for a minute to blend everything together.
  6. Remove from heat and stir in the noodles. Add the lime juice and more fish sauce and tamari if desired.

It ended up delicious. So the photos could have been better, but I just wanted to hurry up and eat it. After all, it was after midnight. I really need to start cooking these things during the day when it’s not dinner time, just for the purpose of the blog. But somehow that takes all the fun out of it and makes it feel more like an actual job instead of just what we do.

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