David’s Pancit with Bacon, Salmon, Vegetables and more Seafood
food flavor fascination
food flavor fascination
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Ingredients

  • 9 th wedding anniversary, birthdays on the
  • 10 th and
  • 5-6 ounces of dried mung bean threads
  • 12 oz bacon, cut into strips
  • 1-2 cups seafood mix (comes with shrimp, calamari, and mini scallops; frozen is fine)
  • 5-7 cloves garlic, minced
  • 1 medium onion, chopped or sliced
  • 1 tablespoon or so bouillon– vegetable, chicken, or beef is fine, though I prefer chicken (optional)
  • 3/4 cup water or broth (vegetable, chicken, beef, or your favorite type is fine)
  • 1-2 tablespoons tamari or soy sauce
  • 1-2 tablespoons fish sauce aka patis (optional)
  • 1-2 tablespoons Worcestershire sauce
  • 8 ounces dried canton noodles (Chuka soba is canton-like and I use it often)
  • 1/2-1 cup shiitake mushrooms, chopped
  • 1/2 cup of celery, chopped
  • 1/2-1 cup carrots, chopped
  • 1 cup baby broccoli, chopped — stems and florets separated
  • 1/2-1 cup snow peas or snap peas, left whole or cut into bite-sized pieces
  • 2 cups cabbage, shredded
  • 3 scallions, thinly sliced + more for garnish
  • 1/4 cup parsley, chopped (optional)
  • 4-6 oz each) salmon fillets, skin on — pan-sear when ready to eat (I use a technique similar to this one, though I don’t always score the skin)

Instructions

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