Pancit
Servings: 8
Calories: 100kcal
Filipino rice noodle dish chock full of veggies and your choice of meat! Very easy to throw together and hard to resist seconds!
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Ingredients
- 1 lb rice stick noodles or vernicelli
- 1 lb chicken thighs, boneless skinless
- ½ cup soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 3 bay leaves
- 1 cup onion, chopped
- 1 tbl peppercorns
- 1 cup sliced or julienned carrots
- 4 garlic cloves, minced
- ½ cup soy sauce
- 2 cups sugar snap peas
- 2 cups napa cabbage finely sliced and cut into 1" pieces
- 3 cups chicken stock
- 2 green onion bunches, finely sliced
- 2 lemons, cut into wedges
Instructions
- Preheat oven to 375°
- Marinate chicken with ½ cup of soy sauce and 1 tsp of sugar in a bowl for 15 minutes..
- Place noodles in a bowl of hot tap water and let rest for 30 minutes. Drain and set aside. I take kitchen shears and cut the noodles into smaller pieces. Not too small because they do break-down some during cooking. You can leave whole if you want.
- Drain chicken and discard marinade. Place chicken on a low rimmed baking sheet and roast in the oven for 20 minutes. Remove from the oven and chop or shred into bite size pieces, saving the pan juices. Set both aside.
- Add oil, bay leaves, onion, and peppercorns to a deep pot or large wok. Sauté over medium heat until onion softens.
- Add soy sauce, carrots and garlic to the pan and sauté for 2-3 minutes.
- Add noodles and cook for 10 minutes, stirring to prevent sticking and to incorporate all of ingredients.
- Add chopped chicken, pan juices, sugar snap peas, and napa cabbage to the pan and cook for 5 minutes over low heat. Season to taste by adding additional soy sauce and ground pepper if you choose.
- Place pancit on a large platter, sprinkle with green onions, and garnish with lemon wedges.
Nutrition
Calories: 100kcal | Carbohydrates: 9g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 1752mg | Potassium: 275mg | Fiber: 2g | Sugar: 4g | Vitamin A: 342IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 2mg