Tawa-tawa Pancit: A Flavorful Twist on a Filipino Classic

Ingredients

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or green onions for garnish Fresh cilantro or green onions for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the rice noodles in warm water for about 10 minutes or until they are soft. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium-high heat.
3. 3.
   Add the minced garlic and sliced onion to the pan and sauté until fragrant.
4. 4.
   Add the chicken breast and shrimp to the pan and cook until they are cooked through and slightly browned.
5. 5.
   Add the julienned carrot, sliced bell pepper, and shredded cabbage to the pan. Stir-fry for a few minutes until the vegetables are slightly tender.
6. 6.
   Push the ingredients to one side of the pan and add the soaked rice noodles to the other side. Pour the soy sauce, oyster sauce, and fish sauce over the noodles and toss everything together until well combined.
7. 7.
   Sprinkle the chili flakes over the noodles and season with salt and pepper to taste. Continue to stir-fry for another 2-3 minutes until the noodles are heated through.
8. 8.
   Remove from heat and garnish with fresh cilantro or green onions.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Rice noodles — Make sure to soak the rice noodles in warm water until they are soft but still slightly firm to the touch. Over-soaking can result in mushy noodles.
• Shrimp — To ensure the shrimp cooks evenly, make sure they are peeled and deveined before adding them to the pan. You can also marinate the shrimp in a mixture of soy sauce and garlic for added flavor.

Tips & Tricks

• For a vegetarian version, you can substitute tofu or tempeh for the meat and use vegetable broth instead of fish sauce for added flavor.
• Feel free to add other vegetables such as snap peas, bean sprouts, or mushrooms to enhance the dish's nutritional value and texture.
• To make the dish spicier, you can add fresh chili peppers or a drizzle of chili oil.
• If you prefer a saucier pancit, you can increase the amount of soy sauce, oyster sauce, and fish sauce according to your taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.

Serving advice

Serve the Tawa-tawa Pancit hot as a main course for lunch or dinner. Garnish with fresh cilantro or green onions for added freshness and color. Pair it with a side of calamansi or lemon wedges for a tangy kick.

Presentation advice

To enhance the presentation of the dish, arrange the stir-fried noodles on a large serving platter and top with the cooked chicken, shrimp, and colorful vegetables. Garnish with fresh herbs and serve with a side of calamansi or lemon wedges for an inviting and appetizing look.