Pancit Buko

Stir fried noodles or locally known as “pancit” has many varieties with regard to the noodles used. For instance pancit bihon which uses rice noodles, pancit canton that uses fried egg noodles or sometimes vermicelli or sotanghon is used in making pancit. But there is a creative variety of pancit that uses strips of young coconut meat or buko instead of noodles. Below is a recipe of pancit buko which you can try if you want to be adventurous in your cooking.

To cook pancit buko; Saute garlic in hot oil. Add onion. Then, stir in shrimps and chicken. Season with patis. Cook for another 3 minutes, then, pour in chicken broth. Simmer for 10 minutes and add vegetables. When vegetables are almost done, set aside 1 cup for topping. Add grated buko in pan. Stir and cook for 5 minutes. Arrange pancit buko on a plate and spread the remaining sauteed mixture on top. For the sauce: patis and calamansi juice.

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How to Cook Pancit Buko

Stir fried noodles or locally known as "pancit" has many varieties with regard to the noodles used.

Prep Time10 mins

Cook Time21 mins

Total Time31 mins

Course: Vegetables

Cuisine: Filipino

Keyword: pancit buko, young coconut

Servings: 2 servings

Calories: 290kcal

Author: Manny

Ingredients

• 3/4 cups grated young coconut meat or buko
• 1 large chicken breast boiled and flaked
• 1/4 kilo shrimps shelled
• 1 large onion sliced
• 4 cloves garlic minced
• 1 carrot sliced into thin strips
• 10 pcs. stringbeans sliced 1 inch long diagonally
• 1 cup shredded cabbage
• 1 tsp. MSG
• 1 1/2 cups chicken broth
• 2 Tbsp. patis or fish sauce
• salt to taste
• 2 Tbsp. chopped kinchay or Chinese celery
• 2 Tbsp. cooking oil

Instructions

How to cook pancit buko:

• Saute garlic in hot oil. Add onion.
• Then, stir in shrimps and chicken. Season with patis.
• Cook for another 3 minutes, then, pour in chicken broth.
• Simmer for 10 minutes and add vegetables.
• When vegetables are almost done, set aside 1 cup for topping.
• Add grated buko in pan. Stir and cook for 5 minutes.
• Arrange pancit buko on a plate and spread the remaining sauteed mixture on top.
• For the sauce: patis and calamansi juice.