Pancit Puti with Toasted Garlic, sauce, noodles, mix vegetables, garlic & many more. Amber menu

Amber’s Pancit Puti with Toasted Garlic: A Simple & Savory Filipino Noodle Dish

This recipe is not only straightforward but also cost-effective for home preparation. Similar to other delectable offerings from Amber, Pancit Puti is widely cherished in the Philippines and across various regions, including the United States and Canada. Nearly every branch of Amber Restaurant Philippines includes this dish in its menu. Its unique flavor profile enhances the experience of sharing this meal with loved ones. In this article, the methods for cooking and presenting this exquisite dish will be outlined.

Serving options, calories, and price on Amber menu:

Serving SizePriceCalories
Single Order₱ 60.00200 KCal.
3-5 Persons₱ 370.00700 KCal.
6-10 Persons₱ 620.001500 KCal.
11-15 Persons₱ 730.002300 KCal.
16-20 Persons₱ 840.003300 KCal.
21-25 Persons₱ 950.004000 KCal.

To prepare this culinary dish, one should begin by organizing all ingredients and ensuring that the broth, consisting of chicken and pork, is rich in flavor. For optimal taste and aroma, it is advisable to sauté the garlic until it achieves a golden brown color. Maintain a medium to medium-high heat during the cooking process to prevent overcooking. 

It is essential to monitor the addition of broth to the noodles to ensure they do not absorb more liquid than necessary. Incorporate the vegetables at the final stages of cooking to achieve a palatable tender consistency. For garnishing and enhanced flavor, utilize spring onions and Calamansi. Serve the dish hot and fresh to fully appreciate its taste and texture.

Dish name: Pancit Puti With Toasted Garlic

Cuisine: Filipino

Preparation Time: 20-25 minutes

Cooking Time: 20-25  minutes

Total Time: 40-50 minutes

  • Bihon noodles: 250
  • Chicken breast: 250 gram
  • Pork: 170 gram
  • Shrimp: 170 gram
  • Garlic: 1 head
  • Red onion: 1 medium 
  • White onion: 1 medium 
  • Fish sauce: 3 tbsp
  • Chicken powder: Half tbsp
  • Ground black pepper: Half tbsp
  • Chicken pork broth: 3 cups
  • Cooking oil: 4 tbsp 
  • Cabbage thinly sliced: 250 gram
  • To prepare a flavorful dish featuring chicken, pork, and Bihon (rice noodles), begin by boiling the chicken and pork together in a wok for about 15 to 20 minutes, until tender. Once cooked, set the meat aside to cool and save the broth for later use.
  • Soak the Bihon noodles in water for a maximum of 5 minutes until they soften, then strain and set aside. 
  • Heat oil in the wok over medium flame, then add the chopped garlic. Sauté until the garlic is golden brown, then remove it from the pan and set it aside. 
  • In the same wok, pan-fry-shelled shrimp for about 3 to 5 minutes, seasoning them with salt to taste. Once cooked, remove the shrimp and set them aside as well.
  • Next, add the torn chicken meat back into the pan, cooking it for about 15 seconds before incorporating fish sauce for added flavor. Season with ground black pepper and chicken powder, mixing everything well. 
  • Return the reserved chicken and pork broth to the pan and cover it, allowing it to come to a boil. Once boiling, add the softened Bihon noodles and sliced cabbage, along with the fried shrimp. 
  • Mix everything thoroughly, then uncover the pot and continue cooking for an additional 6 to 7 minutes, allowing the broth to reduce.
  • Finally, transfer the dish to a serving plate and top it with toasted garlic and chopped spring onions. Serve it hot with a side of Calamansi for an additional burst of flavor. 
  • Calories: 339 Kcal
  • Total fats: 1.9 g
    • Saturated fat: 0.5g
  • Total carbs: 55g
    • Net carbs: 51g
  • Dietary fiber: 4g
  • Total sugars: 4g
  • Protein: 19 gm
  • Sodium: 1709 mg
  • Cholesterol: 36mg
  • Vitamin A: 540 mcg
  • Vitamin C:16 mg
  • Calcium: 80 mg
  • Iron: 2.3 mg

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