Louisiana Creole Pancit

Ingredients

In this adaptation, the traditional Filipino pancit is transformed into a Louisiana Creole delight. The original dish is infused with the flavors of Creole cuisine, including the holy trinity of onions, bell peppers, and celery, as well as the bold and spicy Cajun seasoning. The addition of these ingredients gives the dish a unique twist and creates a fusion of flavors that is both exciting and delicious. We alse have the original recipe for Pancit, so you can check it out.

• 8 oz (225g) rice noodles 8 oz (225g) rice noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 celery stalks, thinly sliced 2 celery stalks, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon Cajun seasoning 1 teaspoon Cajun seasoning
• 8 oz (225g) shrimp, peeled and deveined 8 oz (225g) shrimp, peeled and deveined
• 8 oz (225g) chicken breast, thinly sliced 8 oz (225g) chicken breast, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. 3.
   Add the onion, bell pepper, and celery to the skillet and sauté until they begin to soften, about 3-4 minutes.
4. 4.
   Add the minced garlic and Cajun seasoning to the skillet and cook for an additional minute.
5. 5.
   Push the vegetables to one side of the skillet and add the shrimp and chicken to the other side. Cook until the shrimp turns pink and the chicken is cooked through, about 4-5 minutes.
6. 6.
   In a small bowl, whisk together the soy sauce, oyster sauce, Worcestershire sauce, and chicken broth. Pour the sauce over the cooked vegetables, shrimp, and chicken in the skillet.
7. 7.
   Add the cooked rice noodles to the skillet and toss everything together until well combined and heated through.
8. 8.
   Garnish with fresh parsley or cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Rice noodles — Make sure to follow the package instructions for cooking the rice noodles as they can vary in thickness and cooking time. It's important not to overcook them to maintain a good texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or hot sauce to the dish.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• If you prefer a vegetarian version, you can substitute tofu or tempeh for the shrimp and chicken.
• Adjust the Cajun seasoning according to your spice tolerance.
• Squeeze fresh lemon juice over the dish just before serving to enhance the flavors.

Serving advice

Louisiana Creole Pancit is best served hot and fresh. It can be enjoyed as a main course on its own or paired with a side dish or salad for a complete meal. Serve with lemon wedges on the side for a tangy burst of flavor.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of fresh parsley or cilantro. The vibrant green herbs will add a pop of color to the dish and make it visually appealing.