A classic Filipino dish. Photo courtesy of Jason Casanova
Total Time 40 minutes
- 1 tbsp Infused Coconut Oil
- 1 Chicken Breast
- 2 Cloves Garlic
- 1 Small Onion
- 8 oz Pack of Bihon (Rice) Noodles
- 1 1/2 cup Mixed Veggies
- 2 cups Chicken Stock (PANCIT SAUCE INGREDIENT)
- 2 tbsp Dark Soy Sauce (PANCIT SAUCE INGREDIENT)
- 2 tbsp Soy Sauce (PANCIT SAUCE INGREDIENT)
- 1 tsp Sugar (PANCIT SAUCE INGREDIENT)
- Salt and Pepper (PANCIT SAUCE INGREDIENT)
- Lemon Wedges (PANCIT SAUCE INGREDIENT)
- In a large pot over medium heat, combine chicken stock and soy sauce and bring to a boil.
- Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or until softened.
- Drain noodles and reserve about 1-1/2 to 2 cups of liquid.
- In a wide skillet or wok over medium heat, heat about 1 tablespoon of non-medicated oil. Add onions and garlic and cook until limp and aromatic.
- Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
- Add carrots and cook for about 30 to 40 seconds. Add cabbage. Continue to cook until vegetables are tender yet crisp.
- Add noodles. Add reserved liquid in ½ cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite and liquid is absorbed.
- Season with salt and pepper to taste.
- Take the tablespoon of medicated oil and drizzle over the mix.
- Garnish with chopped green onions and serve hot with lemon wedges.