Chef’s Corner Chinese-style Pancit (Noodles) Yields 4 servings Executive Chef Shashi Sanamvenkata is responsible for overseeing United’s catering facility in Houston, Texas. He gained his chef certification at the Institute of Hotel Management and Catering Technology in Hyderabad, India. His international background has proven to be a valuable asset in designing menus for all United flights, especially those to Delhi and Mumbai. Chef Shashi brings more than 20 years of international experience in designing menus for airline travelers. Chef’s Tip Pancit is a national staple in the Philippines. Ingredients 6 ounces Chinese-style noodles 4 ounces chicken breast, thinly sliced 12 medium-sized raw shrimp, shell removed and deveined ½ cup white onion, thinly sliced ½ cup carrots, peeled and julienned ½ cup green beans, string removed and thinly sliced on the bias 1 cup Napa cabbage, thinly sliced 1 cup low sodium chicken stock 3 tablespoons canola or soy oil ¼ cup red pepper, thinly sliced ¼ cup green onions, julienned Salt and pepper Directions 1 2 3 In a hot wok or large frying pan, heat the oil Add chicken breast and stir fry until cooked Add the shrimp, onion, carrots, beans and cabbage, one after the other, with an interval of 15 seconds and stirring between each addition 4 Lightly season with salt and pepper, as a well-seasoned sauce will be added later 5 Add the noodles to the pan followed by the hot chicken stock Its Chinese origin suggests a range of noodle dishes collectively known as pancit. There are many variations that utilize different meats and vegetables. CHEERS! 6 Stir often until the noodles are done (vegetables will finish cooking at about the same time) 7 Pour the simmering sauce over the noodles and stir well to mix all ingredients together 8 Serve warm and garnish with red pepper and green onions For the sauce 1 cup low sodium chicken stock 4 cloves garlic, finely chopped 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon soy sauce 2 teaspoons tapioca or corn starch Salt and cracked black pepper Roasted sliced almonds or pine nuts, optional Directions 1 2 3 Mix together in a small pot chicken stock, garlic, oyster sauce, hoisin sauce and soy sauce, and bring to a boil Make a slurry with the starch and a few tablespoons of water, and add to the pot while stirring As the sauce begins to thicken, reduce the heat and simmer until ready to add to the noodles Courtesy of Doug Frost, Master Sommelier and Master of Wine Wente Vineyards Morning Fog Chardonnay 2011, Livermore Valley | Cold, coastal vineyards can fill with fog, and in this Chardonnay, those cooling temperatures slow the ripening and create greater complexity. This would be an excellent pairing with the highly seasoned pancit recipe.