PALEO PANCIT
Pancit is a Filipino dish traditionally made of noodles and a variety of other items. Pancit literally means noodles, so as you can imagine there are many different types of pancit. The most commonly known is probably pancit bihon, which is made from rice noodles, meats, vegetables and usually served with lemon wedges.
Since rice noodles are off limits to us paleo folks, a great substitute is kelp noodles. Once cooked they taste very similar to rice noodles and have a similar texture. Everyone makes their pancit a little differently, so that means you get to add pretty much whatever you like to yours. Shrimp, mushrooms and celery are other ingredients I have added.
Below is a basic pancit recipe that you can modify to your liking. Enjoy!
Since rice noodles are off limits to us paleo folks, a great substitute is kelp noodles. Once cooked they taste very similar to rice noodles and have a similar texture. Everyone makes their pancit a little differently, so that means you get to add pretty much whatever you like to yours. Shrimp, mushrooms and celery are other ingredients I have added.
Below is a basic pancit recipe that you can modify to your liking. Enjoy!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo PancitPrep time: 15 mins Cook time: 20 mins Servings: 8
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Ingredients:
- 2 Tbsp. lard/bacon fat or tallow
- 4 cloves garlic, crushed
- 1 medium onion, quartered and sliced
- 2 boneless skinless chicken thighs,sliced into thin strips
- 1 lb. pork shoulder, sliced into thin strips
- 2 carrots, julienned
- 1 cup shredded bok choy
- 5 green onions, chopped
- 2 packages of kelp noodles, rinsed and drained
- 4 Tbsp. coconut aminos (or more to taste)
- 2 Tbsp. fish sauce (or more to taste)
- 1 Tbsp. sesame oil
- 1/2 cup chicken broth
- Sea salt and ground black pepper to taste
- 2 lemons, quartered
Equipment:
- Kitchen knife
- Cutting board
- Garlic press
- Collander/Strainer
- Large saute pan
- Kitchen tongs or stirring spoon
- Measuring spoons
- Measuring cups
Directions:
1. Heat the lard/bacon fat or tallow in a large skillet over medium high heat. Add the chopped onions and garlic and saute for about 3 minutes. Add the pork and chicken to the pan and saute until lightly browned, about 3-5 minutes.
2. Add the carrots and cabbage to the pan and saute for another 2 minutes. Add the green onions, kelp noodles, coconut aminos, fish sauce, sesame oil and chicken broth to the pan and toss to combine everything.
3. Cover and let cook for about 5-8 minutes or until noodles are softened.
4. Remove the skillet from the heat. Taste noodles and add sea salt and pepper and/or additional coconut aminos to taste.
5. Serve with lemon wedges and a smile.
Note: Some brands of kelp noodles can be quite long, which can make them difficult to work with. You can use kitchen scissors the cut them in half prior to cooking them.
- 2 Tbsp. lard/bacon fat or tallow
- 4 cloves garlic, crushed
- 1 medium onion, quartered and sliced
- 2 boneless skinless chicken thighs,sliced into thin strips
- 1 lb. pork shoulder, sliced into thin strips
- 2 carrots, julienned
- 1 cup shredded bok choy
- 5 green onions, chopped
- 2 packages of kelp noodles, rinsed and drained
- 4 Tbsp. coconut aminos (or more to taste)
- 2 Tbsp. fish sauce (or more to taste)
- 1 Tbsp. sesame oil
- 1/2 cup chicken broth
- Sea salt and ground black pepper to taste
- 2 lemons, quartered
Equipment:
- Kitchen knife
- Cutting board
- Garlic press
- Collander/Strainer
- Large saute pan
- Kitchen tongs or stirring spoon
- Measuring spoons
- Measuring cups
Directions:
1. Heat the lard/bacon fat or tallow in a large skillet over medium high heat. Add the chopped onions and garlic and saute for about 3 minutes. Add the pork and chicken to the pan and saute until lightly browned, about 3-5 minutes.
2. Add the carrots and cabbage to the pan and saute for another 2 minutes. Add the green onions, kelp noodles, coconut aminos, fish sauce, sesame oil and chicken broth to the pan and toss to combine everything.
3. Cover and let cook for about 5-8 minutes or until noodles are softened.
4. Remove the skillet from the heat. Taste noodles and add sea salt and pepper and/or additional coconut aminos to taste.
5. Serve with lemon wedges and a smile.
Note: Some brands of kelp noodles can be quite long, which can make them difficult to work with. You can use kitchen scissors the cut them in half prior to cooking them.
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