This Filipino noodle dish tastes "out of this world." I do not include monosodium glutamate (for health reasons).
Ingredients
1
8-oz. pack of rice stick noodles (called pancit bihon)
1 large chicken breast (1 lb.)
¼ lb. boneless
pork, cubed (optional)
¼ lb. small shrimp in shells (optional)
½ cup vegetable oil
1 medium carrot, julienne
1 celery stalk, julienne
¼ lb. snow peas
1-½ cups shredded cabbage
2 cloves garlic, crushed
1 small onion, slided
1 cup chicken broth (created when chicken is boiled)
1 tablespoon soy sauce
Salt and pepper to taste
1.
Separately,
boil chicken, pork and shrimp until tender.
2.
Remove
chicken meat from bones and shred. Set
the broth aside.
3.
If shrimp
is used, remove shells and devein.
4.
Separately
stir-fry carrot, celery, snow peas and cabbage until crisp-tender.
Remove, drain and set aside.
5.
Soak
noodles in warm water until softened. Drain
and set aside.
6.
In a wok,
sauté garlic in 2 tablespoons of oil until lightly browned.
Add onion. Stir-fry until
soft.
7.
Add
chicken, pork (optional) and shrimp (optional).
Stir-fry for 2 minutes.
8.
Pour in
chicken broth and shrimp juice mixture (if used).
Bring to boil for 2 minutes. Season
with soy sauce, salt, and black pepper.
9.
Add
noodles prepared in step 5. Stir
constantly until cooked and dried.
10.
Stir in
carrot, celery, snow peas and cabbage.