Pancit
Total Time: 45 minutesYield: 4 Servings
Source: pickledplum.com
Category: Pasta
Ingredients
2 cups Chicken Broth2 tablespoons Dark Soy Sauce
1 tablespoon Oyster Sauce
2 tablespoons Soy Sauce
1 teaspoon Sugar
1 pound Chicken Breasts (cut into bite sized pieces)
dash Salt
dash Garlic Powder
dash Ground Black Pepper
2 tablespoons Cornstarch
1 tablespoon Vegetable Oil
2 cloves Garlic (minced)
1 whole Onion (chopped)
1⁄2 cup Carrot (julienned)
1⁄2 cup Green Beans (cut into 1-inch lengths)
1⁄2 cup Mushrooms (sliced)
1⁄2 cup Napa Cabbage (shredded)
9 ounces Rice Stick Noodles
2 whole Green Onions (sliced)
1⁄2 whole Lemon (cut into wedges)
Directions
- In a small bowl combine chicken broth, dark soy sauce, soy sauce, oyster sauce, and sugar. Mix well and set aside. In a medium bowl add chicken and season with salt, pepper, and garlic powder. Mix well then add cornstarch and mix again, set aside.
- In a wok on medium heat, add oil once hot then add chicken and cook until browned and cooked through. Transfer to a plate and set aside.
- Add garlic and onion and cook for 2 minutes. Add the cooked chicken and stir. Add carrot, mushrooms, and green beans and cook for 3 minutes. Add napa cabbage and season with salt, pepper, and garlic powder. Cook for 1 more minute until tender.
- Add the bowl of sauce and mix together. Bring the sauce to a boil then add dry rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender, 3-4 minutes.
- Sprinkle green onions and stir until combined. Serve immediately with lemon wedges.