Assembling non-broth noodles or dry noodles as I like to call them is always fun. Because of the extra steps, I feel as if I’m actually making the noodles from scratch…well sort of. As with most “dry noodles”, there were 3 sauce packets: 1 seasoning powder, 1 packet of hardened oil and 1 packet of a thick soy based sauce. So I poured all the seasonings into my dish and added the cooked and drained noodles and mixed! I usually don’t drain the noodles thoroughly because the extra water helps in mixing everything together. Make sure to mix well so that teeny bit of sauce coats all the noodles. These noodles were pretty tasty and almost tasted like the real thing. I would highly recommend adding a squeeze or two of lemon juice. You can’t have pancit without lemon or even better, kalamansi if available! I should have shredded the cabbage into thinner slices but I was lazy. Sliced celery and carrots would have been a great addition too.
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LUCKY ME! Pancit Canton Orignial Flavor (Chow Mein)3 comments to LUCKY ME! Pancit Canton Orignial Flavor (Chow Mein) |
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Hi there. Thanks for including lucky me in this. m glad you liked it.
there are more lucky me products if you care to try any. in the Philippines, we have one that already has the kalamansi. 
Hi! I was just wondering, what type of noodles does Lucky Me use? Is it egg type noodles or wheat type noodles? Thanks!
lucky me that i enjoyed this so much! pancit is one of my favorite dishes. i used to work with a little short, plump and sweet-as-can-be filipino lady that made the most delicious pancit i’ve ever tasted. no other pancit has lived up to hers in my opinion. lucky you that you have the pancit canton kalamansi flavor! I looked at their website and they also have pancit canton chili-mansi flavor? omg…it looks soooo goood.