INGREDIENTS:
- 1 (1o ounce) package Sotanghon noodles
- (sometimes called cellophane noodles, bean thread noodles, vermecelli)
- 1 package of fresh egg noodles (available at any Asian stores)
- 1 tablespoon oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 chicken breast skinless boneless (can substitute w/ pork, shrimp or mixture of all)
- sliced thinly
- 1 cup cabbage, thinly sliced
- 1/2 cup carrot, julienned (matchstick shape)
- 1/4 lb. of snow peas cut on a bias
- 1 bell pepper, julienned (optional)
- 1/3 cup of soaked black fungus thinly sliced(Chinese mushrooms)
- 2 pcs. of green onions/scallions cut in a bias for garnish
- 1/4 cup soy sauce
- Black Pepper to taste
- 1 cup chicken stock or broth (if not available, mix 1 cube chicken boullion w/ 1 cup water)
- 2 lemons - cut into wedges, for garnish
INSTRUCTIONS:
- Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
- Rinse the fresh egg noodles .
- In a big bowl gently mix together both noodles. Set aside
- Heat oil in a wok or large skillet over medium heat.
- Stir in chicken, let it cook until it turns white, remove and set aside.
- Add a little of oil if needed. Saute onion and garlic until soft.
- Put back the chicken, add the soy sauce, black fungus constantly stirring and mixing them making sure your wok is still hot.
- Add cabbage, carrots and snow peas, stir and add a little bit of the stock just enough to cover the meat and veggies.
- Cook until cabbage, carrots and snow peas are cooked but still crispy.
- Remove 1/2 of the meat and veggie mixture and set aside.
- Toss in noodles, and cook until heated through, stirring constantly.
- Adjust seasoning at this point.
- Transfer pancit to a serving dish.
- Top w/ the remaining meat and veggie mixture and garnish with scallions and sliced lemons.
- Squezze lemon juice on top of your noodles and enjoy!!!!
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