Pancit chami is noodle dish made with some thick and yellow miki noodles cooked in a meaty and umami broth made sweet and spicy just enough to tickle your palate and make you want more. Made colorful and more exciting with its toppings including sliced pork, liver, Chinese cabbage and carrots. With this thick noodle dish, your afternoon snack will never be as fulfilling as this one! This yummy kitchen pancit Chami will guide you to make a sweet and spicy pancit chami. May also be eaten for lunch and dinner. Yum!
SWEET AND SPICY PANCIT CHAMI
During college, we have our favorite “lomian” where we usually have our dinner before returning to our dorms. This lomian is always full packed with people and you will really need to wait to have your food. Aside from lomi, this small resto is also known for their chami. They have the original one, the calamansi flavored, the spicy one, and the most famous– the sweet and spicy one. Most of my friends usually order the spicy one. As a softie, I always choose the sweet and spicy for a balance of flavors.
Before, I really thought that “chami” is a combined term. Me and my friends were betting on what it really means. I pushed the “chicharon + lomi” as my bet. But as I researched sooner, I knew that the term chami is the Chinese term for fried noodles. (We all failed in the bet haha).
The difference between chami and pancit canton is that the chami uses miki noodles. The miki noodles is also made with egg but is thicker and more yellow in color than the pancit canton. The thickness of the chami is what makes it very fulfilling and one of the best dinners for me.
Since the pandemic, I cannot visit my university, hence, the resto. Since I am a fan of noodles and had been making different noodle dishes in the past, making some chami was really fun. If you wanna know how to make chami, read and follow the simple recipe below. Happy cooking!
HOW TO MAKE SWEET AND SPICY PANCIT CHAMI
Let us first prepare the sauce base before anything else. Simply combine the umami seasonings, brown sugar and cornstarch. Before you add the cornstarch, have a taste test and add more sugar if you want. Adjusting the taste will be hard later when this sauce is already combined to the noodles. Also add the pork broth to make this an umami sauce slurry.
Start by sauteing the aromatics and the meat. In this recipe, I used thinly sliced pork and liver. You can also use ground pork if you like. Add the umami sauce slurry and the miki noodles. Whats best about miki noodles is that they are prepared fresh and not dried. They will cook faster than the dried noodles. Add the seasonings and the chili flakes. You can also add some chili oil instead.
When the sauce starts to thicken, add the carrots and chinese cabbage. These two are the most important veggies for me but you can add other vegetables that you like. Our goal is to cook the veggies while waiting for the sauce to thicken.
The chami is ready when the sauce already sticks to the noodles. Some people like their chami dried but I like mine saucy.
Plate your chami in a nice serving plate and don’t forget to decorate it with some hard boiled eggs, chicharon and spring onions. Yum!
Sweet and Spicy Pancit ChamiCourse: Noodle Recipes
¼ cup pork (thinly sliced)
¼ kilo liver (thinly sliced)
1 carrot (julienned)
¼ kilo chinese cabbage (sliced)
1 onion (minced)
3 cloves of garlic (minced)
Chili flakes to taste
2 tablespoons cornstarch
4 tablespoons brown sugar
3 tablespoons soy sauce
3 tablespoons oyster sauce
4 cups of pork broth
Pepper to taste
Salt to taste
- In a small bowl, combine the oyster sauce, soy sauce, brown sugar and cornstarch. Stir thoroughly until the cornstarch is dissolved. Add the pork broth and mix well. Set aside.
- Heat some oil in a pan. Add the onions and garlic and saute for a few minutes until aromatic. Add the thinly sliced pork and saute until no longer pink in color. Add the sliced liver and cook for 2 more minutes.
- Add the broth mixture and bring to a boil. Add the miki noodles and season with some salt, pepper and chili flakes to taste.
- Stir from time to time to prevent burning. Continue cooking until the sauce is already sticking to the noodles.
- Add the carrots and the chinese cabbage. Toss gently and continue cooking until the veggies are tender.
- When the sauce is thick and is sticking to the noodles, turn the heat off.
- Transfer the sweet and spicy chami noodles to a serving plate. Serve this with some hard boiled egg and calamansi on the side. You may also top it with some chicharon and spring onions. Yum!
Sweet and Spicy Pancit Chami Recipe (TAGALOG)
- Miki noodles
- ¼ tasa ng baboy (hiniwa ng maninipis)
- ¼ kilo atay (hiniwa ng maninipis)
- 1 carrot (hiniwa ng maninipis na strips)
- ¼ kilo ng chinese cabbage (hiniwa)
- 1 sibuyas (hiniwa ng maliliit)
- 3 butil ng bawang (hiniwa ng maliliit)
- Chili flakes
- 2 kutsara ng cornstarch
- 4 kutsara ng asukal na pula
- 3 kutsara ng toyo
- 3 kutsara ng oyster sauce
- 4 tasa ng pork broth
- Asin at paminta
- Paghaluin ang oyster sauce, toyo, asukal na pula at cornstarch sa maliit na bowl. Haluing mabuti hanggang matunaw ang cornstarch. Ilagay ang pork broth at haluin. Isantabi.
- Magpainit ng mantika. Ilagay ang sibuyas at bawang at igisa ng ilang minuto hanggang maging mabango. Ilagay ang maninipis na karne at igisa hanggang mag iba na ang kulay nito. Huling ilagay ang hiniwang atay at lutuin ng 2 minuto.
- Ilagay ang pork broth mixture at hayaan itong kumulo. Ilagay ang miki noodles at timplahan ng asin, paminta at chili flakes.
- Haluin ang noodles paminsan minsan para hindi masunog. Hayaan itong maluto hanggang dumikit na ang sauce sa noodles.
- Ilagay ang carrots at ang chinese cabbage. Haluin ito at lutuin hanggang lumambot ang veggies.
- Kapag malapot na ang sauce at dumidikit na sa noodles, patayin ang apoy.
- Ilipat ang sweet and spicy chami noodles sa serving plate. Ihain ito kasama ng nilagang itlog at kalamansi. Pwede mo ring budburan ng chicharon at spring onions bago ihain. Yum!