Prep: 20 mins | Cook: 20 mins | Total: 40 mins | Servings: 6 | Yield: 6 Servings
What a perfect day to eat one of my favorite noodle recipes! My Filipino friend, Mildred, introduced me to this amazing snack. I know that you usually order this at Filipino restaurants but, I cook it myself. Believe it or not, this is one of the easiest recipes that I have ever tried. This is best served hot with bread on the side. I also eat it with fried garlic chili oil. Try it and thank me later! If you do not have chicken, you can use pork instead. I haven’t tried beef yet, but I think it would taste awesome as well. Just make sure not to overcook the noodles and the veggies. You want a nice noodle texture and crunchy veggies.
1 (12 ounces) package dried rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrot, (7-1/2″)s carrot, thinly sliced
¼ cup of soy sauce
2 fruit, without seeds lemons – cut into wedges, for garnish
Step 1: In a large mixing bowl, put in the rice noodles. Pour in enough hot water to submerge the noodles. When the noodles are soft, remove the hot water and set aside.
Step 2: Place a large skillet or wok on the stove then turn the heat to medium.
Step 3: Drizzle oil and allow it to heat through.
Step 4: Add in the garlic and onion. Cook until the garlic is aromatic and onions are translucent.
Step 5: Toss in the carrots and cabbage then add in the soy sauce. Cook until the veggies are soft then add in the soaked noodles and cook until hot. Stir from time to time to prevent it from sticking.
Step 6: Plate the pancit and garnish with green onions and lemons.
Step 7: Serve hot and enjoy!
Per Serving: 369 calories; protein 18.1g 36% DV; carbohydrates 65.1g 21% DV; fat 4.9g 8% DV; cholesterol 35mg 12% DV; sodium 788.6mg 32% DV.
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