Pancit Titanic

Nope, not because it was the biggest batch of pancit I'd ever made. I call it Pancit Titanic because it was a complete disaster.

(I've only made pancit twice. The first time it was delicious.)

I was using this recipe again--it served me fine a few months ago!

This time, I found annato seeds and so fried them in the oil for the color.

I think my big mistake with this recipe was the kind of noodle I used. I guess there must be several grades of vermicelli noodles because these were too fine (the last time I made pancit I know I used vermicelli too)--instead of absorbing the stock and plumping up a little, they stuck to each other and made a mushy mess!

Taste-wise, the pancit was still edible, but texture is too important to neglect and the texture of this dish definitely brings the whole dish down by an entire scale.