Pancit Recipe
made from fresh, handmade noodles, springy to the touch, and topped with scallops, calamansi, and corn; XO sauce
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Ingredients
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Noodles and Aromatics
Seafood, Toppings & Sauce
Method
Prep and aromatics
- 1
Noodle preparation
If using truly fresh handmade noodles that may clump, blanch briefly in boiling water just to loosen, about 1 minute. Drain and set aside.
- 2
Prepare aromatics
Mince garlic, shallots, and ginger; set aside.
Stir-fry aromatics and noodles
- 3
- 4
Cook noodles
Add fresh pancit noodles to the wok. Toss quickly to coat with aromatics.
- 5
Season and moisten
Season noodles with light soy sauce and oyster sauce, add 60 ml water, and sprinkle white pepper. Toss to coat evenly and cook until noodles are just tender and springy, 2–3 minutes.
Cook seafood & finish sauce
- 6
- 7
Cook corn and bloom XO
In the same pan, add corn kernels and cook 1–2 minutes until bright and tender.
- 8
Add XO and calamansi juice
Stir in XO sauce; cook for 30 seconds to bloom the flavors. Then add calamansi juice; season with salt and pepper to taste.
Combine & finish
- 9
Return scallops to the noodles; toss to combine and reheat if needed.
- 10
Squeeze the juice from the four calamansi fruits over the dish just before serving. Plate and serve immediately.