Pancit: For Long Life

Happy new year!

Coming back from our holiday, our ref is close to empty of fresh ingredients.  We were quite successful clearing our stash before flying out.  

This meant alternative ingredients, which is always a lot of fun.

Since it was the 31st, I thought I'd surprise my husband by cooking a Filipino dish I have never cooked before.  PANCIT.

There are a lot of variations to this dish.  In Singapore they use the beehoon as the carbs component of a dish then you get to pick the viand such as egg, luncheon meat, stir fried string beans... a wide assortment, really.

In the Philippines, all the ingredients are already mixed into the noodles, think fried rice.

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Equipped with hazy cooking instructions from my sister, brown rice vermicelli, carrots, onion, garlic and chinese sausage, I started cooking.  

I added the sliced lettuce in place of cabbage, I thought it worked bringing some freshness to the dish.  Like I said, I didn't have the 'correct' ingredients... 

calamansi please

This sat in front of my husband for late lunch.  He takes one bite, smiles, looks at me and says "Thank you, it is so good... like real pancit".