1 tbsp. oil
2 chicken breasts, diced (or 1 cup cooked chicken)
1/4 cup onion, diced
1 stalk celery, sliced
1 carrot, cut into small pieces (or use several baby carrots cut up)
1/4 head cabbage, sliced into thin strips
1 clove garlic, minced
1 packet chicken bouillion (OXO or Bovril)
1/4 cup water
1 tbsp soy sauce
annatto powder, for colour (you can use paprika instead)
1/2 package rice vermicelli noodles (rice stick noodles, very fine)
Directions:
Heat oil in large frying pan over medium heat. Add diced chicken and fry until no longer pink. Add onion, celery, carrots, cabbage and garlic. Add broth (bouillion + water) and soy sauce. Reduce heat and cover for several minutes, until cabbage and carrots start to soften.
In the meantime, soak noodles in a large bowl of cold water until they start to soften (but not too much – should be a couple of minutes). Drain the noodles, and add them to the frying pan. Stir noodles around until evenly coated and warmed up. Sprinkle with annatto powder or paprika, and stir until noodles are a nice light orange colour. Serve hot. Pass the soy sauce.
Wow – this looks great, very unique, and I bet I can impress my mother-in-law with it. Thanks!
Type your comment here…
I’m definitely going to try this, as it is the most pinned recipe through my board on Pinterest. I have over 3,500 recipes on my board, so that says quite a lot!
I love Pancit. Many of my Filipino friend have made it for me. This was my first time making it and my family and I loved it. It’s a wonderful change from meat and potatoes ! Thank you !
Thanks for sharing! It was easy after the prep work, plus my chicken was cooked ahead.
I love this dish iI do change it up I like to substitute the cabbage for baby bok choy and I sometimes also add scrambled egg to it as well and seeing as I usually make lechon with it I omit the chicken from it
Have you ever made this with fish sauce in it also ?
[…] week of cooking. Veg and Singaporean noodles in my larder, blended with chicken, yielded a credible pancit, a favorite of the Filipino nurses I once worked with. A banana pudding gel’d to warm […]
Sounds great! But I’d use a little cinlantro too!
Wow – this looks great, very unique, and I bet I can impress my mother-in-law with it. Thanks!
Type your comment here…
I’m definitely going to try this, as it is the most pinned recipe through my board on Pinterest. I have over 3,500 recipes on my board, so that says quite a lot!
I love Pancit. Many of my Filipino friend have made it for me. This was my first time making it and my family and I loved it. It’s a wonderful change from meat and potatoes ! Thank you !
Thanks for sharing! It was easy after the prep work, plus my chicken was cooked ahead.
I love this dish iI do change it up I like to substitute the cabbage for baby bok choy and I sometimes also add scrambled egg to it as well and seeing as I usually make lechon with it I omit the chicken from it
Have you ever made this with fish sauce in it also ?
[…] week of cooking. Veg and Singaporean noodles in my larder, blended with chicken, yielded a credible pancit, a favorite of the Filipino nurses I once worked with. A banana pudding gel’d to warm […]