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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Traditional Filipino noodle dish. I came up with this blend of ingredients after looking through several Pancit recipes. I feel that boneless, skinless chicken thigh meat has more moisture and flavor. Submitted to on January 12, 2010 Ingredients:
2 tablespoons butter |
1 lb sliced chicken meat (uncooked) |
1 lb raw shrimp, peeled |
1 stalk celery, 2 inch julienne cut |
2 carrots, 2 inch julienne cut |
1 medium white onion, sliced thin |
1 tablespoon minced garlic |
10 ounces shredded cabbage |
1/2 cup shiitake mushroom (optional) |
2 1/2 cups chicken broth |
2 tablespoons soy sauce |
1 tablespoon oyster sauce |
1 (8 ounce) package rice noodles |
black pepper |
green onion (to garnish) |
Directions:
1. Heat butter In a wok or large skillet over medium high heat and saute garlic and onion until translucent.
2. Add chicken and shrimp until half cooked.
3. Add all vegetables except cabbage and stir fry for about 2 minutes.
4. Add black pepper.
5. Add chicken broth, soy sauce, oyster sauce and bring to a boil.
6. Add cabbage and noodles, mixing gently to prevent them from breaking.
7. Simmer until liquid is absorbed and noodles are done, about 10 minutes.
8. Serve with sliced green onions.
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