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Filipino Pancit (noodles)

This version of Filipino Pancit is made with spaghetti squash. Pancit is typically made with vermicelli. This version is Whole30 compliant with shrimp, spaghetti squash, cabbage, green beans, and more goodness. Stir fried in a wok.

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Servings: 6

Prep Time: 00:15

Cook Time: 00:45

Main Ingredients

1 each medium spaghetti squash

3 cloves of garlic, minced

2 cups green beans, cut into 1 inch lengths

2 cups shredded carrots

4 cups shredded cabbage

1 each chicken breast, cooked and diced

18 each shrimp, deveined

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons fish sauce (red boat is whole30 compliant)

2 each lemons

Preparation

1To prepare the spaghetti squash: Pre-heat your oven at 375 degrees.

2Cut the spaghetti squash in half lengthwise and deseed. Lay the two halves flat on a baking sheet and add a 1/2 cup of water to the sheet. Cook in the oven for about 30 minutes or until the squash is al dente. Let it sit flat side up until cool enough to handle.

3Using a fork, scrape the flesh lengthwise to strip it into thin strands. Put the strands in a bowl and set aside. (You can actually prepare this ahead of time and refrigerate it, then just bring it out when you’re ready to use it.)

4In a large pan, heat your favorite cooking fat in medium heat until its starts to shimmer.

5Sauté the garlic for about 30 seconds until it is fragrant.

6Add the beans and carrots; stir-fry until they start to soften.

7Add the chicken and shrimp; stir-fry until they are cooked or heated through.

8Add the cabbage; stir-fry until it starts to wilt.

9Dump the spaghetti squash into the pan. Mix everything together. Season with salt and pepper and patis (start with the above measurements but add more if necessary).

10Transfer to a serving plate, garnish with lemon quarters and and enjoy!

Additional Notes

We love shrimp. So we add extra. Depending on size of shrimp, they can be cut into half or thirds.

We also use soy to add extra seasoning to taste. (Use coconut aminos as a soy substitute).

The Red Boat fish sauce is Vietnamese. Rufina Patis is a Philippines originated fish sauce that is Whole30 compliant (no sugar added).

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