Black Pancit with Adobong Pusit

3 tbsp oil

⅓ cup garlicminced

½ cup red onionsminced

½ tbsp gingerminced

½ tbsp siling labuyominced

½ kg squidsliced into rings

¾ cup soy sauce

1 ⅓ cups vinegar

3 pcs bay leaf

2 tbsp patis

1 cup squid ink

2 tbsp ground black pepper

2 cups chicken broth

2 packs pancit bihonsoaked

1 cup cabbagesliced thinly

carrots

sautéed sitaw

spring onions

In a pan over medium-high heat, saute garlic, onions, ginger, and siling labuyo in oil until fragrant and translucent. Increase to high heat and add squid, season lightly, and sautéing quickly. Remove squid from heat and set aside.

In the same pan, add soy sauce, vinegar, bay leaf, patis, squid ink, ground black pepper, and chicken broth. Mix until everything is well combined. Bring to a boil.

Add pancit bihon noodles and mix until everything is well combined. Add cabbage and mix again.

Transfer black pancit into a large plate and top with squid, carrots, cabbage, sautéed sitaw, and spring onions. Serve hot!

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Black Pancit with Adobong Pusit