“A Filipino noodle dish with Chinese background. I got this recipe from a friend. I like this pancit because of the chicken, many pancit recipes use pork instead of or as well as chicken. Although I have eating this and loved it, I have not cooked this myself yet, so feel free to add any suggestions for improvement. I am not sure of the yield as it is usually served buffet style with several other dishes at a party for people to help themselves as they please.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 450 g egg noodles
  • 300 g vermicelli, soaked in warm water, drained
  • 500 g chicken breasts, poached and shredded (reserve 4 cups of broth)
  • 12 cup oyster sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon chicken stock powder
  • 1 teaspoon pepper
  • 3 tablespoons oil
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • dried black fungus, 1 handful, soaked in hot water then rinsed and sliced (from Asian grocer)
  • 2 cups snow peas
  • 1 cup green beans, sliced
  • 1 carrot, juliened
  • 14 cabbage, shredded
  • 14 cup celery, sliced

Directions

  1. Heat oil in large wok or pan and saute garlic and onions until soft.
  2. Add chicken and cook for 1-2 minutes.
  3. Add sauces, stock powder and pepper.
  4. Add the 4 cups of broth and bring to boil.
  5. Add peas, beans, carrot and fungus, simmer 5 minutes.
  6. Add the rice noodles and 2 cups of water, stir.
  7. Add egg noodles, stir until soft.
  8. Add cabbage and celery, stir until veggies soft and noodles cooked. Add water if necessary.

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