Ingredients

The following ingredients have 12 Servings
  • 1 pound boneless, skinless chicken breasts
  • 1 onion, peeled and quartered
  • 1 teaspoon salt
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • 4 ounces cellophane noodles (sotanghon)
  • 2 tablespoons vegetable oil
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 pound ground pork
  • 1/4 cup oyster sauce
  • 2 tablespoons sesame oil
  • 1 cup carrots, peeled and julienned
  • 1 cup green beans, cut thinly on a bias
  • 1/2 small cabbage, sliced thinly
  • 2 cups broth (reserved from poaching the chicken)
  • 16 ounces fresh miki noodles (thin and flat)

Instruction

  • In a large pot, arrange chicken in a single layer. Add quartered onions, salt, peppercorns, and bay leaves.
  • Add enough cold water to cover chicken to about 1-inch high (I used about 6 cups). Bring to a boil, skimming scum floats on top.
  • Cover, reduce heat to low, and gently simmer for about 10 to 15 minutes or until the chicken breasts are just cooked through.
  • With a slotted spoon remove chicken and allow to cool. Shred chicken and set aside.
  • Strain the poaching liquid and reserve about 2 cups.
  • In a bowl, soak cellophane noodles in warm water just until softened. Drain and set aside.
  • In a wok or wide skillet over medium heat, heat canola oil. Add onions and garlic and cook until softened.
  • Add ground pork and cook, stirring occasionally, until lightly browned.
  • Add carrots and green beans. Cook for about 1 minute or until half-done.
  • Add cabbage and cook for another 1 minute or until half-done.
  • Add oyster sauce and sesame oil. Stir to combine. 
  • Add miki noodles and cellophane noodles.
  • Add broth, starting with one cup and adding more as needed. 
  • Add shredded chicken.
  • Using tongs, gently toss together until combined. Season with salt and pepper to taste.
  • Continue to cook until the noodles are cooked yet firm to bite, the liquid is mostly reduced and the vegetables are tender-crisp. 
  • Remove from heat and transfer to a serving platter. Garnish with toasted garlic and green onions, if desired. Serve hot.