Brisket Pancit: Sauté brisket, veggies, add noodles. Simmer.

Pancit, also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients.
This brisket pancit was a great way to use up some of that leftover brisket from last weekend. I’ve always done the same thing with brisket leftovers. Whether it be sandwiches, served as is, fried rice or lasagna. But this was something different.
I’ve never made pancit myself but do love ordering it when given the opportunity. So I did my research and came up with this recipe here:
1 tbsp sesame oil
1lbs brisket
1 small onion diced
2 cloves garlic minced (I used garlic confit)
16oz pack Vermicelli rice noodles
1.5 cups coleslaw mix
Sauce:
2 cups beef broth
5 tbsp soya sauce
1 tbsp white sugar
This recipe takes about 5 minutes to prep and roughly 10 minutes to cook. Great for any weeknight meal. Heat up your wok or large pan on medium high heat. Add sesame oil and brisket. Let that go mixing often for about 2 minutes.
While this is going dice up 1 small onion and mince 2 cloves garlic. Add to the wok and mix well. Let this go for another 2 minutes.
Get your rice noodles in a bowl at this point with hot water from the tap. No need to boil it. You simply want the noodles to be pliable.
Now you’re going to mix in your coleslaw mix and let that cook for another 2 minutes. While this is cooking it’s time to get that sauce mixed up.
Mix your beef broth, soya and sugar together. Add it to the wok, mix well and let that come to a boil. Once it reaches a boil, turn the element off and add your noodles. Give it a really good mix and serve.
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