Ingredients
The following ingredients have 4 Servings
- 2 tbps olive oil
- 4 cloves garlic, ( chopped)
- 1 medium onion, (chopped)
- 2 cups cooked or boiled chicken (reserve water used for boiling chicken), (shredded )
- 1½ cups each carrots, green beans, snow peas or cabbage,
- 2 (8 oz) packs of Pansit Bihon (rice noodle stick) or a combo of pancit canton (egg noodles) and pancit bihon,
- 5 tbsp soy sauce, (regular or gluten-free)
- 1½ tbsp oyster sauce, (regular or gluten-free)
- 2 tsp sugar
- salt, (to taste)
- pepper, (to taste)
- 1 calamansi, lemon or lime, (or as needed)
Instruction
- Boil the chicken (1 large breast or 2 thighs) in over 3 cups of water (or enough water to cover the meat). Cook until tender. Reserve about 3 cups of the liquid remaining. When the chicken is cool enough to handle, shred them or slice into small pieces. Set aside.
- Heat oil in a big wok. Saute garlic and onion for a minute. 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.
- Pour about 2 1/2 cups of the reserved liquid into the wok. Season with the soy and oyster sauces and sugar. Bring to a boil.
- When it begins to boil add the egg noodles (pancit canton, if using this as combo with rice stick noodles). Press and fold the noodles a few times to ensure it gets soaked in the sauce. When it starts to soften stir in the rice stick noodles/pancit bihon. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
- Add some more stock or water if the sauce dries up before the noodles are tender. Taste and adjust seasoning with a little salt and pepper, if desired. Serve with calamansi (or lemon/lime) – squeeze a few drops on your noodles before eating for some extra flavor and tang! Enjoy!
