There are many ways or versions of cooking pancit. Over the weekend, I tried making one inspired by Red Kimono’s Yakiudon. I used lomi noodles instead of the usual canton or bihon.
PANCIT LOMI ala CHEMIST DAD
You will need:
500 grams lomi noodles
¼ kilo liempo, chopped
1 medium-sized, carrot, julienned
1 medum-sized bell pepper, julienned
2-3 stalks of celery, julienned
1 cup sliced button or shitake mushroom
2 cups cabbage, shredded
1 medium sized onion, chopped
4 gloves garlic, minced
2 tbsp oyster sauce
2 tbsp soy sauce
½ cup cornstarch dissolved in ½ cup water
Salt and pepper to taste
Here’s how to do it:
Wash the noodles in running water and drop in boiling water and cook until tender. Remove from heat and wash again in running water. Set aside.
Render liempo until golden brown. In the same pan, sauté garlic and onion then add the remaining vegetables. Stir-fry until half-cooked. Set aside.
In the same pan, add about 2 cups water, oyster sauce and dissolve cornstarch and cook over moderate heat until the sauce thickens and become translucent. Drop the lomi noddles and vegetables. Stir until coated with sauce.