Chef’s Corner Chinese-style Pancit (Noodles) Yields 4 servings

Chef’s Corner
Chinese-style Pancit (Noodles)
Yields 4 servings
Executive Chef Shashi Sanamvenkata
is responsible for overseeing United’s
catering facility in Houston, Texas. He
gained his chef certification at the Institute
of Hotel Management and Catering
Technology in Hyderabad, India. His
international background has proven to
be a valuable asset in designing menus for
all United flights, especially those to Delhi
and Mumbai. Chef Shashi brings more
than 20 years of international experience
in designing menus for airline travelers.
Chef’s Tip
Pancit is a national staple in the Philippines.
6 ounces Chinese-style noodles
4 ounces chicken breast, thinly sliced
12 medium-sized raw shrimp, shell
removed and deveined
½ cup white onion, thinly sliced
½ cup carrots, peeled and julienned
½ cup green beans, string removed
and thinly sliced on the bias
1 cup Napa cabbage, thinly sliced
1 cup low sodium chicken stock
3 tablespoons canola or soy oil
¼ cup red pepper, thinly sliced
¼ cup green onions, julienned
Salt and pepper
In a hot wok or large frying pan, heat the oil
Add chicken breast and stir fry until cooked
Add the shrimp, onion, carrots, beans
and cabbage, one after the other,
with an interval of 15 seconds and
stirring between each addition
4 Lightly season with salt and pepper, as a
well-seasoned sauce will be added later
5 Add the noodles to the pan followed
by the hot chicken stock
Its Chinese origin suggests a range of
noodle dishes collectively known as
pancit. There are many variations that
utilize different meats and vegetables.
Stir often until the noodles are
done (vegetables will finish cooking
at about the same time)
7 Pour the simmering sauce over the noodles
and stir well to mix all ingredients together
8 Serve warm and garnish with red
pepper and green onions
For the sauce
1 cup low sodium chicken stock
4 cloves garlic, finely chopped
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons tapioca or corn starch
Salt and cracked black pepper
Roasted sliced almonds or pine nuts, optional
Mix together in a small pot chicken
stock, garlic, oyster sauce, hoisin sauce
and soy sauce, and bring to a boil
Make a slurry with the starch and
a few tablespoons of water, and
add to the pot while stirring
As the sauce begins to thicken,
reduce the heat and simmer until
ready to add to the noodles
Courtesy of Doug Frost, Master Sommelier and Master of Wine
Wente Vineyards Morning Fog Chardonnay 2011, Livermore Valley | Cold, coastal vineyards
can fill with fog, and in this Chardonnay, those cooling temperatures slow the ripening and create
greater complexity. This would be an excellent pairing with the highly seasoned pancit recipe.