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Mom’s Pancit

Father Leo Patalinghug shares his version of his mother’s famous pancit recipe.

Father Leo's Version of His Mom's Pancit

My mom loved making this simple Filipino meal of noodles, vegetables and chicken for our immigrant family when we were growing up.


1    pound rice noodles, cooked al dente

1    tablespoon peanut oil

1    tablespoon vegetable oil

2    garlic cloves, finely minced

1    cup carrots, shredded

1    cup cabbage, finely shredded

½    cup onion, sliced into thin half moons

2    medium-sized celery stalks, shredded

1    pound chicken thighs, deboned, skinned and thinly sliced

½    teaspoon salt

½    teaspoon black pepper

1    tablespoon oyster sauce

¼    cup soy sauce

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¼    cup water

½ to 1 tablespoon hot chili sauce,

sriracha (optional)

Leaves from celery stalks, minced


1. Cook noodles according to instructions, drain, set aside.

2. Heat peanut oil and vegetable oil in wok. Sauté garlic, carrots, cabbage, onion, celery for 1 minute.

3. Add chicken, salt, pepper. Cook 3-4 minutes, stirring till chicken is cooked. Add oyster sauce, soy sauce, water, chili sauce.

4/ Cook till water evap­orates and sauce begins to thicken. Remove from heat; add noodles; mix.

5.Top with celery leaves.

Serves 4-6.


Read The Gospel of Good Food and Family Meal Time, the story that goes along with this recipe to hear about more of Father Leo’s favorite dishes.

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