Filipino Pancit Gluten Free

Filipino Pancit Gluten Free

filipino pancit gluten free

Jump to Recipe

Pancit is an all time Filipino classic and there are many versions of it; Canton, Palabok, Bihon, but the trick was to make it gluten free. I wasn’t sure if I was going to be able to make a gluten free version, yet still have the taste I remember from childhood. Come to find out, Pancit bihon noodles are made from rice flour and cornstarch, so that was a score for gluten free noodles. Now all I had to do was pour over many recipes to see where I could make substitutions. The best solution was pairing down the liquid to chicken broth, gluten free soy sauce, and gluten free oyster sauce and making sure my rice noodles didn’t have any hidden flour filler.

pancit bihon gluten free ingredients

The veggies are simple, just your average mirepiox (carrots, celery and onion), snow peas, garlic and lots of shredded cabbage. Some people put pork in their pancit. I prefer chicken with shrimp, but you can use whichever proteins you like in a stir fry. Lastly, it needs some acid so I use lemon. There is a Filipino citrus called calamansi which is more traditionally used as the acid, but its not always easy to find. It has a tart yet sweet taste to it.

A pro tip I learned from my mom to add more flavor to my pancit is to use shrimp shell stock. You can make shrimp shell stock by mashing up the shells and heads with a cup of water.  Of course this is completely optional and to make life easy you can buy deveined shell less frozen shrimp.

Lastly, pancit is a stir fry noodle dish so get out those woks or large saute pans with high walls. There’s going to be lots of noodles flying around so it will help keep it all contained. Start by sauteing the meat and shrimp and set aside. Then saute your vegetables and set aside. Add all of your liquid into the wok, bring to boil then add entire package of noodles. Move around the noodle brick to soak up the broth one  corner at a time. Flip over the brick so the dry noodles can spend some time in the liquid.

rice noodle stir fry

When all of the liquid is absorbed, add back the veggies and meat and stir fry for a few more minutes. Viola! You have a delicious meal that will delight everyone. Add a little bit of fresh squeezed lemon on top right before eating for an even tastier treat!

pancit gluten free

Print Recipe
Filipino Pancit (Gluten Free)
This recipe for gluten free Filipino pancit is a classic Filipino dish made from rice noodles stir-fried with soy sauce, chicken, shrimp, and lots of veggies to please any crowd.
Filipino Pancit Gluten Free
Cuisine Filipino
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Stir Fry
Broth for noodles
Cuisine Filipino
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Stir Fry
Broth for noodles
Filipino Pancit Gluten Free
Instructions
  1. In a wok or wide skillet, set to medium high and add 1 tbsp of oil. Add chicken and saute regularly for 3-5 minutes until brown. Add about 1/2 tbsp of soy sauce to flavor the chicken. Stir, then remove from pan. Add another tbsp of oil if needed, heat for a minute or two then add shrimp. Stir fry for 1-2 minutes until shrimp is pink all the way through. Add a pinch of salt, stir, then remove shrimp from pan.
  2. Wipe down skillet and add 1 tbsp of oil if needed. Add onion and garlic and saute until garlic is fragrant and onion is translucent.
  3. Add carrots, celery and snow peas and stir fry for about 1 minute
  4. Add cabbage and 1 tbsp of soy sauce and 1 tbsp of oyster sauce. Stir fry until vegetables have softened a little bit, but still have some bite (about 2-3 minutes). Remove stir fried vegetables from wok and set aside.
  5. Add chicken broth, rwater, emaining soy sauce, oyster sauce, juice from 1/2 lemon and strained shrimp shell juice if made, Let this come to a boil and heat for 3-5 minutes.
  6. Add 1 package of noodles to broth in wok. Work the noodle brink dipping each side into the broth until softened
  7. After a few minutes, the bottom of the brick and sides will be softened but the top sticking out of the broth will still be dry, so flip over the bring bringing the softened noodles on top and letting the dry side soak in the broth. Remember to keep moving the noodles around to get the broth evenly distributed.
  8. Once all of the liquid is absorbed, add back the vegetables and meat. Add pepper. Stir fry on medium high to high for 5-8 minuted to incorporate the veggies and meat throughout the pancit.
  9. Serve in large bowl family style or individually and garnish with lemon wedges or calamansi.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.