Filipino Fried Noodles (Pancit)

Name: Filipino Fried Noodles (Pancit)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 8 ounces dried rice vermicelli; Warm water (for soaking); 8 ounces dried Chinese wheat noodles (pancit canton); 2 tablespoons vegetable oil (plus more as needed); 1 small yellow onion (finely chopped (¾ cup)); 3 cloves garlic (minced (1 tablespoon)); 1 pound skinless boneless chicken breasts or thighs (cut into bitesized pieces); ¼ cup citrus soy sauce (see page 23); ¼ cup regular soy sauce; 1 small head Chinese cabbage (shredded (4 cups)); 2 large carrots (peeled and shredded (2 cups)); 2 stalks celery (trimmed and chopped (1 cup)); green onions (Chopped, for garnish)

A classic Filipino stir-fried noodle dish combining rice and wheat noodles with chicken, vegetables, and a special soy sauce.

35 min

Easy

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Ingredients

dried rice vermicelli 8 ounces

Warm water (for soaking)

dried Chinese wheat noodles (pancit canton) 8 ounces

vegetable oil (plus more as needed) 2 tablespoons

small yellow onion (finely chopped (¾ cup)) 1

garlic (minced (1 tablespoon)) 3 cloves

skinless boneless chicken breasts or thighs (cut into bitesized pieces) 1 pound

citrus soy sauce (see page 23) ¼ cup

regular soy sauce ¼ cup

Chinese cabbage (shredded (4 cups)) 1 small head

carrots (peeled and shredded (2 cups)) 2 large

celery (trimmed and chopped (1 cup)) 2 stalks

green onions (Chopped, for garnish)

Instructions

Prepare Noodles

In a heatproof bowl, soak the rice vermicelli in warm water for 10 to 15 minutes until soft and pliable. Cut into 4-inch lengths, drain, and set aside. Cook the wheat noodles in a large pot of boiling water according to package directions until al dente. Tip into a colander over the sink and rinse under cold running water. Drain and set aside.

Cook Chicken and Vegetables

Preheat a large wok or skillet over medium-high heat for 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Throw in the onion and garlic and cook until the onion is soft and translucent, 2 to 3 minutes. Add the chicken and stir and cook until no longer pink, 2 to 3 minutes. Add the citrus soy sauce and regular soy sauce and toss to coat. Toss in the cabbage, carrots, and celery and stir and cook until the cabbage wilts, 2 to 3 minutes.

Combine and Serve

Throw in the vermicelli and noodles and stir everything swiftly around the wok until well mixed and heated through, 4 to 5 minutes. Bite into a rice noodle to see if it’s tender. Adjust seasonings if necessary. If the noodles are looking a little dry, add water or chicken stock a few tablespoons at a time. If the noodles start to stick to the wok, add more oil. Transfer the noodles to a serving platter, scatter with green onions, and serve.