This Filipino noodle dish tastes "out of this world." I do not include monosodium glutamate (for health reasons).
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
boil chicken, pork and shrimp until tender.
chicken meat from bones and shred. Set
the broth aside.
is used, remove shells and devein.
stir-fry carrot, celery, snow peas and cabbage until crisp-tender.
Remove, drain and set aside.
noodles in warm water until softened. Drain
and set aside.
In a wok,
sauté garlic in 2 tablespoons of oil until lightly browned.
Add onion. Stir-fry until
chicken, pork (optional) and shrimp (optional).
Stir-fry for 2 minutes.
chicken broth and shrimp juice mixture (if used).
Bring to boil for 2 minutes. Season
with soy sauce, salt, and black pepper.
noodles prepared in step 5. Stir
constantly until cooked and dried.
carrot, celery, snow peas and cabbage.
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