Pancit Puti (White Noodles) and My Brother's Birthday

I only have one sibling...a brother who is 2 ½ years older than me. As kids, we really didn't get along well. We weren't close growing up and we often fought intensely...but when we were both in high school, our relationship as siblings started to get better. We went to different schools but when I was a freshman and he was in his senior year, I became his messenger to this girl he fell in love with who was my schoolmate. I would deliver flowers, letters and other gifts for him. There started our friendship. When he went to college, we grew closer despite the distance. Since then until now, though we have a lot of differences, I can say we are pretty close...not geographically though! We have our own family and we live hundreds of miles apart...but I know that no matter what, he will always be there for me. We talk almost everyday over the phone and have occasional video chats...but I must admit that I wish we live close to each other so we could enjoy each other's company more often. 

 

As I remember him today on his birthday, I want to share with you a noodle recipe which I'd probably cook for him if he lives nearby. :) It's another version of the Pancit Bihon (rice noodles) which is called Pancit Puti. When I was working at China Bank in the Philippines, Pancit Puti used to be a craze in the office. All birthdays were celebrated with a big bilao (large woven tray) of this pale but so delicious noodle dish from Amber Restaurant. It is called Pancit Puti because it is white and unlike the common brown colored version, it is cooked without the soy sauce and has white chicken meat as the main ingredient.

Check out my Pancit Puti recipe as we all wish my dearest brother A VERY HAPPY BIRTHDAY!!! As some of you know, pancit is always served on Filipino birthday celebrations because just like the Chinese, noodles for us, symbolize longevity of life.

I'm sharing this on Recipes I Can't Wait To Try, Miz Helen's Country Cottage's Full Plate Thursday, It's a Keeper Thursday, Food Trip Friday, Foodie Friday, Fat Camp Friday, Friday Potluck@EKat's Kitchen and Feed Me Tweet Me Follow Me Home.

Ingredients:

• 14 oz. white bihon (rice noodles), soaked for 15 minutes then drained
• 2 cups cooked chicken, flaked or cubed
• 3 cloves garlic, minced
• ½ medium-sized onion, minced
• ½ cup green onions, chopped
• 2 ½ cups chicken broth
• 2 Tbsp fish sauce
• 3 Tbsp vegetable oil, for sauteing
• 2 Tbsp sesame oil (for additional flavoring)
• 2 hard- boiled eggs, sliced
• ¼ cup fried garlic, for topping  (For procedure on making fried garlic, refer to this post)
• calamansi or lemon (optional)

Procedure:
1. In a wok over medium heat, sauté minced garlic in vegetable oil until light brown. Add minced onions and sauté until translucent.

2. Add flaked or cubed chicken and ¼ cup green onions. Saute until chicken is heated through.

3. Add broth and fish sauce. Mix well. Bring to a boil.

4. Add the soaked noodles. Keep on tossing to loosen the noodles. Add sesame oil. Add salt and white pepper to suit your taste. Cook until noodles are almost soft. Don’t overcook!

5. Remove from heat. To assemble, put noodles on a serving dish. Arrange the slices of eggs on top and sprinkle with roasted garlic and remaining green onions. Garnish or sprinkle with calamansi or lemon.

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