Pansate is a saucy Filipino-Chinese noodle dish with pork, vegetables, and a glossy soy-oyster gravy finished with calamansi or lemon.
35 minutes · Serves 5
Ingredients for Pansate
500 g fresh yellow noodles
250 g pork, thinly sliced
1 large carrot, julienned
1/2 small Chinese cabbage, chopped
3 stalks spring onions, sliced
3 cups chicken stock
1 tablespoon cornstarch
3 tablespoons soy sauce
1 tablespoon oyster sauce
2 small shallots, sliced
6 cloves garlic, minced
Sesame oil, to finish
Oil, for stir-frying
Fish sauce, to taste
Freshly ground black pepper, to taste
Lemon wedges or calamansi, to serve
How to cook Pansate
1.Soak the fresh yellow noodles in boiling water for 1 minute, then drain, rinse under cold running water, and set aside.
2.Heat a wok over high heat, add oil, and stir-fry the pork for about 2 minutes until browned; remove the pork and set aside.
3.Add more oil if the wok looks dry, then saute the shallots and garlic until fragrant; add the carrot and spring onions and stir-fry for 1 minute.
4.In a bowl, mix the cornstarch, chicken stock, soy sauce, and oyster sauce, then pour into the wok and bring to a boil until the sauce thickens.
5.Add the noodles and Chinese cabbage and cook over high heat for about 2 minutes, letting the noodles absorb some sauce; add a splash of water only if the pan gets too dry.
6.Return the pork to the wok, season with fish sauce and freshly ground black pepper, and toss until everything is hot.
7.Finish with a drizzle of sesame oil and serve with lemon wedges or calamansi.
