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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A Filipino noodle dish with Chinese background. I got this recipe from a friend. I like this pancit because of the chicken, many pancit recipes use pork instead of or as well as chicken. Although I have eating this and loved it, I have not cooked this myself yet, so feel free to add any suggestions for improvement. I am not sure of the yield as it is usually served buffet style with several other dishes at a party for people to help themselves as they please. Ingredients:
450 g egg noodles |
300 g vermicelli, soaked in warm water, drained |
500 g chicken breasts, poached and shredded (reserve 4 cups of broth) |
1/2 cup oyster sauce |
4 tablespoons soy sauce |
1 tablespoon chicken stock powder |
1 teaspoon pepper |
3 tablespoons oil |
3 garlic cloves, minced |
1 onion, chopped |
dried black fungus, 1 handful, soaked in hot water then rinsed and sliced (from asian grocer) |
2 cups snow peas |
1 cup green beans, sliced |
1 carrot, juliened |
1/4 cabbage, shredded |
1/4 cup celery, sliced |
Directions:
1. Heat oil in large wok or pan and saute garlic and onions until soft.
2. Add chicken and cook for 1-2 minutes.
3. Add sauces, stock powder and pepper.
4. Add the 4 cups of broth and bring to boil.
5. Add peas, beans, carrot and fungus, simmer 5 minutes.
6. Add the rice noodles and 2 cups of water, stir.
7. Add egg noodles, stir until soft.
8. Add cabbage and celery, stir until veggies soft and noodles cooked. Add water if necessary.
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