Ingredients
- 1 tablespoon peanut oil (or vegetable oil)
- 1 pound boneless, skinless chicken breast sliced into bite size pieces
- 2 cloves garlic finely chopped
- 1 small onion finely chopped
- 8 ounces pack bihon noodles, vermicelli noodles or rice noodles
- 1 1/2 cups mixed veggies such as carrots, cabbage and green beans, scallions (green onions)chopped bite size
- salt and pepper to taste
- lemon wedges optional
Pancit sauce:
- 2 cups low sodium chicken stock
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
Instructions
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In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside.
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Add garlic and onion and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper.
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Stir in the veggies and cook for another 3-4 minutes or until a little tender.
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Add all the ingredients for the pancit sauce and bring to a boil.
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Add rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes).
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Add more stock (or water) if the dish is dry before the noodles are tender.
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Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.
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