A Welcome Home Pancit For SOS

Diana Helfand
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Wednesday - June 20, 2007
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The Society of Seven is coming home to the Blaisdell Concert Hall July 13 and 14 when OHANA Hotels & Resorts presents the original SOS, headliners at The Flamingo in Las Vegas.

This is their first time back performing en masse since their recent induction onto the “Walk of Stars” in Las Vegas, a major honor. Not only are original members Tony Ruivivar and Bert Sagum on stage, but this will be the first chance in Hawaii to hear new vocalist, Mark Escueta. Lani Misalucha, the Philippine Entertainer of the Year, will be on the bill, and to make the shows even bigger, SOS and Lani have invited American Idol finalist Jasmine Trias as a special guest. She filled in for Lani on the Strip when Lani was on vacation.

After the show, the guys will kick back SOS-style with their annual fundraising golf tournament at Olomana Golf Course, raising money to help honor pal Don Ho’s memory. Stay tuned for more details on what that means, says producer Fran Kirk of Outrigger Entertainment, who has been with Society of Seven for decades and who is the driving force behind bringing ‘em “home.”

I would like to dedicate this recipe to Fran, SOS, Lani and Jasmine.

Pancit is a very popular dish in the Philippines, second only to rice. It is commonly stir-fried thin noodles with many different combinations of chicken, shrimp or meat. There are many different types of pancit, such as Pancit Bihon, which is very thin rice noodles stir-fried with shoyu, some citrus, meat variations such as Chinese sausage, fish sauce and vegetables. Pancit Sotanghon is a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable, such as straw mushrooms, thinly sliced dark-meat chicken and green onion. Pancit Palabok and Pancit Luglug are usually found at Filipino potlucks, and are essentially the same dish with a different combination of sauce ingredients. Both types use a round rice noodle labeled for pancit, and are topped with shrimp, ground pork, hard-boiled egg either sliced or quartered, and chopped green onion.


* 1 (12-ounce) package rice noodles
* 1 teaspoon canola oil
* 1 onion, finely diced
* 2 large cloves garlic, minced
* 2 cups cooked chicken breast meat, shredded
* 4 cups shredded bok choy
* 3 large carrots, sliced thin
* 1/4 cup low-sodium shoyu
* 1 teaspoon ground ginger
* sliced green onion, for garnish

Soak rice noodles in warm water until soft; drain and set aside. Spread oil in large skillet and heat on medium. Add onion and garlic and cook until soft. Stir in chicken, bok choy and carrots, and cook until carrots are crisp-tender and bok choy is soft. Add shoyu and ginger; stir to combine. Add noodles and toss to combine. Cook until heated, stirring carefully. Garnish with green onions.

Makes six servings.

Approximate Nutrition Information Per Serving:

Calories: 360 Fat: 5 grams Cholesterol: 45 milligrams Sodium: 480 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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