Pancit Traditional
A stir-fried noodle dish with chicken, shrimp, and vegetables, seasoned with soy sauce and citrus.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rice Noodles | 500 | Grams |
| Chicken Breast | 500 | Grams |
| Shrimp | 250 | Grams |
| Soy Sauce | 0.25 | Cup |
| Fish Sauce | 2 | Tbsp |
| Garlic | 4 | Clove |
| Onion | 1 | Count |
| Carrot | 2 | Count |
| Cabbage | 1 | Head |
| Green Beans | 150 | Grams |
| Chicken Broth | 2 | Cup |
| Lemon | 1 | Count |
| Black Pepper | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
Instructions
- Soak the rice noodles in warm water for 30 minutes, then drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat.
- Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same wok, add another tablespoon of oil and sauté the minced garlic and sliced onion until fragrant.
- Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove and set aside.
- Add the remaining oil to the wok and stir-fry the carrots, cabbage, and green beans until tender-crisp.
- Return the chicken and shrimp to the wok, then add the drained rice noodles.
- Pour in the soy sauce, fish sauce, and chicken broth. Toss everything together until well combined and heated through.
- Season with black pepper and adjust seasoning with more soy sauce or fish sauce if needed.
- Serve hot with lemon wedges on the side.
Prep
- Soak rice noodles in warm water for 30 minutes.
Kitchen equipment
Wok