Pansit Mami (Noodles in Broth)


  • ¼ pound pork (not ground)
  • ¼ pound boneless skinless chicken breast
  • 3 cups water
  • 1 teaspoon salt
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon garlic, finely chopped
  • 1 medium onion, finely chopped
  • Salt and pepper, to taste
  • 1 pound rice noodles (found in an Asian market), or substitute flat, wide, egg noodles
  • 2 Tablespoons green onions, finely chopped


  1. In a medium pot, boil pork and chicken in water until tender. Season with a pinch of salt.
  2. Remove the meat from the water and allow to cool.
  3. Reserve 2 cups of the cooking stock (water used to cook the meat).
  4. Cut the pork and chicken into strips. Set aside.
  5. In a large skillet, heat the oil on medium heat and sauté the garlic and onion for about 3 minutes.
  6. Add the pork and chicken. Add the stock.
  7. Bring the mixture to a boil, add the rice noodles or egg noodles, and simmer for 2 minutes until the noodles are tender. Season with a pinch of salt and pepper.
  8. Serve immediately.
Serves 8 to 10.
Dessert is the highlight of a meal for many Filipinos. They consider stir-frying very easy compared to perfecting a dessert. In fact, a cook's reputation may be based on the skills needed to make dessert dishes. Popular desserts are candies, like polvoron , and cakes such as bibingka , made from rice flour and sprinkled with cheese and shredded coconut, which are eaten as snacks during the day.

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