My mom only recently showed me how to make pancit. I always thought it was a slightly mysterious, mystical dish for some reason. Turns out pancit is actually quite simple to make — the one trick is making sure not to overcook the delicate rice stick noodles. Fortunately, you don’t have to worry about that today.
Why? Because my version dispenses with the rice stick noodles altogether, calling for tofu shirataki noodles instead. That means this pancit (already a virtuous dish) is unbelievably low in calories and carbohydrates. A huge serving comes in under 200 calories!
Pancit is a little prep-intensive. It takes a few minutes to get all the vegetables chopped and ready. However, once the cutting is done and the actual cooking begins, pancit comes together quickly and easily. Its flavors are simple and comforting: garlic and onion, soy sauce, and bright lemon.
Pancit is perfect for potlucks or parties — it’s easy to make in bulk and adapt to all kinds of tastes. I used chicken here, but you can make yours with shrimp, pork, or just vegetables if you like. You can also use the traditional rice stick noodles instead of the shirataki if you prefer. Just look for the alternate instructions at the bottom of the recipe.
Keep reading to learn how to put this pancit together!
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