Ingredients with Measurements:
- 1 pound pancit choca noodles
- 1/4 cup vegetable oil
- 6 cloves garlic, minced
- 1 onion, sliced
- 2 tomatoes, diced
- 1/2 pound pork, sliced into thin strips
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup fish sauce
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 2 lemons, sliced
Special equipment needed:
- Large wok or skillet
- Colander
Step-by-step instructions:
1. Cook the pancit choca noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the sliced onion and diced tomatoes and sauté for another 2-3 minutes until the onions are translucent.
5. Add the sliced pork and shrimp and cook until the pork is no longer pink and the shrimp are pink and cooked through.
6. Add the soy sauce, oyster sauce, fish sauce, and black pepper. Stir to combine.
7. Add the cooked pancit choca noodles and chicken broth. Stir to combine and bring to a boil.
8. Reduce the heat to medium-low and simmer for 5-7 minutes until the noodles have absorbed most of the liquid.
9. Add the chopped green onions and cilantro. Stir to combine.
10. Serve hot with sliced lemons on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and boiling, medium-low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 380
Fat per serving: 14g
Carbohydrates per serving: 40g
Protein per serving: 24g
Substitutions for ingredients:
- Pancit choca noodles can be substituted with any type of thin rice noodles.
- Pork can be substituted with chicken or beef.
- Shrimp can be omitted or substituted with tofu for a vegetarian version.
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
Variations:
- Add sliced carrots, cabbage, and bell peppers for a more colorful and nutritious dish.
- Use calamansi juice instead of lemon for a more authentic Filipino flavor.
- Add sliced hard-boiled eggs on top for extra protein.
Tips and tricks:
- Make sure to cook the pancit choca noodles al dente to prevent them from becoming too mushy.
- Use a large wok or skillet to ensure that all the ingredients are evenly cooked.
- Adjust the seasoning to taste by adding more or less soy sauce, oyster sauce, or fish sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the noodles from drying out.
Presentation ideas:
Serve the pancit choca in a large platter or bowl and garnish with sliced lemons, chopped cilantro, and green onions.
Garnishes:
Sliced lemons, chopped cilantro, and green onions.
Pairings:
Serve with steamed white rice and a side of stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed white rice and stir-fried vegetables.
Troubleshooting advice:
- If the noodles are too dry, add more chicken broth or water to the pan.
- If the noodles are too wet, increase the heat and stir continuously until the liquid has evaporated.
Food safety advice:
- Make sure to cook the pork and shrimp thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Pancit choca is a Filipino noodle dish made with thin rice noodles and a variety of meats and vegetables. It is a popular dish served during special occasions such as birthdays and weddings.
Flavor profiles:
Savory, umami, garlicky, tangy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or as part of a larger Filipino feast.
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Region: Filipino