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Pancit has
chow mein
similarities

Pancit is the cousin of Chinese chow mein and Japanese yaki soba -- a noodle dish decorated with meat and vegetables, bound with broth or gravy.

The Filipino dish has many little brothers and sisters, among them pancit bihon, made with thin rice noodles, and pancit miki, which uses the thicker, yellow egg noodle. There's also pancit maki (with soup) and many others distinguished by type of noodle.

Ronnie Castro has in mind pancit miki, often served at family gatherings while he lived on Kauai. Now transplanted to Oahu, he misses that home cooking.

Pancit -- like chow mein or fried rice -- is customized by the cook to incorporate favorite ingredients, or whatever's at hand. This version is from Lynn Mata of Pearl City, the mother of one of my friends, which makes this a Mom Recipe, and what's better than those? Here's hoping it reminds Castro of home.

Fresh miki is easy to find in grocery stores -- usually in a refrigerated section with the tofu and kim chee. Or try an Asian market.

Place chicken in a pot with enough water to cover. Bring to a boil, then reduce heat and simmer until cooked just enough to shred meat. Remove meat and shred into bite-sized pieces. Set broth aside.

Sauté garlic in oil, then add ginger and onion. Add chicken and shrimp. Season with salt and pepper. Simmer 5 to 10 minutes.

Add noodles (about 1/2 pound) and stir 3 minutes to mix well and heat through. Add about 2 cups of the reserved chicken broth (this amount may be adjusted, depending on how dry or soupy you like your noodles). Top with green onions. Serves 4.

Note: Atsuete -- also called achiote or annato -- may be used to add color. The seeds must be crushed in water. Add the colored water along with the broth.