Pancit (Filipino Stir-Fried Noodles)

If there's one thing that I've learned about Filipino parties, its that the emphasis is placed almost entirely on the food. Nobody worries about "tablescapes", lighting, party games or music mixes (although Heaven help us if there's a karaoke machine in the vicinity!). Heck, even the guest list is completely fluid. Instead, the philosophy seem to be, "Serve large amounts of good food, and everything else will fall into place." And I have to admit, I have yet to see it go wrong.

This dish is the Filipino equivalent to Chinese lo mein, and...along with rice...is almost a requirement at every good gathering. Made with rice noodles instead of traditional flour noodles, this dish has a lighter feel to it than lo mein. Guests can devour copious amounts, too. I have literally never met anyone who doesn't love pancit, once introduced to its tummy-filling bliss. It's so popular that my mother has taken to firing up an outdoor butane burner on the patio and making entire cauldrons full at a time. But for practicality's sake, I've cut this down to a more manageable, stovetop size.

Ingredients:
1/2 lb. rice noodles. They come in a wide range of sizes, but you want to use the almost hair-fine variety. It's often labeled as "rice sticks".
1 lb pork, diced into 1/2-inch pieces. You can also use chicken or shrimp.
2 tblsp. canola oil.
2 carrots, julienned.
1 onion, minced.
2 stalks celery, cut into thin slices.
5 cloves of garlic, minced.
3 cups cabbage, finely shredded.
3 tblsp. soy sauce.
1 tblsp. fish sauce.
water or broth, to add as needed.
1/4-1/2 tsp. black pepper, depending on your taste.
salt (optional)

Start with the noodles. Unlike flour noodles, these fine rice noodles don't need boiling. Fill a large pot or bowl with hot water (straight from the tap is fine), submerge the noodles, and let them soak until tender. You actually want them just a bit al dente: soft and pliable, yet with the slightest bit of firmness when you bite into them. This can take anywhere from 10-20 minutes. After soaking the noodles, drain them. Pancit requires the rice noodles to be in somewhat shorter pieces, generally 3-6 inches. The best way to do this is to take some cooking shears and make a few random snips into the mound of noodles. Once they're ready, set them aside.

Heat a large wok over high heat. Add the oil, onions, garlic and the meat, and stir-fry until the meat is completely cooked. Next, add the carrots and celery. Cook until the veggies are tender, but still have a bit of crispness to them. Season with the fish sauce, then add the rice noodles. Stirring almost constantly, drizzle in the soy sauce and toss until its well-absorbed. Next, add the cabbage. You don't want the cabbage to cook until completely limp and lifeless, you want it only to wilt a bit.

Be sure to taste the pancit during cooking, not only to adjust the seasonings, but to check the tenderness of the noodles. If your noodles are still a bit firm, add a bit of water or chicken broth (only a few tablespoons at a time!) and toss until its absorbed. Rice noodles should do this very quickly. Season with the pepper, and add some salt if necessary. This dish actually keeps very well in the fridge, and can be rewarmed if necessary.