Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 pound boneless, skinless chicken breast (sliced into bite size pieces)
  • 2 cloves garlic (finely chopped)
  • 1 small onion (finely chopped)
  • 8 ounces pack bihon noodles, vermicelli noodles or rice noodles
  • 1 1/2 cups mixed vegetables such as carrots, cabbage and green beans, scallions, (chopped bite size)
  • salt and pepper to taste
  • lemon wedges (optional)
  • 2 cups low sodium chicken stock or vegetable stock for vegan
  • 2 tablespoons dark soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce or 1 tablespoon soy sauce mixed with 1/2 teaspoon sugar for vegan
  • 1 teaspoon sugar

Instruction

  • In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside.
  • Add garlic and onion and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper.
  • Stir in the veggies and cook for another 3-4 minutes or until a little tender.
  • Add all the ingredients for the pancit sauce and bring to a boil.
  • Add 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).
  • Add more stock (or water) if the dish is dry before the noodles are tender.
  • Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.