A CLASSIC FILIPINO SPECIALTY
Pancit is typically served with Calamansi halves, a small Filipino citrus that is both sweet and fragrant.
For extra value and leftovers, double the bihon noodles, soy sauce and fish sauce.
WHAT YOU'LL NEED
11/2 lbs bone-in, skin-on chicken
(Value Pack Chicken)
3 tbsp canola oil
1 small onion, finely chopped
4 cloves minced garlic
2 carrots cut into matchsticks
1 celery rib, thinly sliced
1/4 small cabbage cut into 1/2-inch thick strips
225 g pkg bihon noodles (rice vermicelli)
200 g pkg or 2 cups snow peas or sugar peas, trimmed and strings removed, halved or thinly sliced
4 tbsp soy sauce
1 tbsp fish sauce or oyster sauce
1/2 tsp black pepper
3 green onions, chopped
Lime wedges (optional)
- Bring 5 cups of water and chicken to a low boil in a medium saucepan; reduce heat and simmer, uncovered. Cook until chicken is tender, about 30 minutes.
- Remove chicken to a plate and let cool enough to remove skin and shred with two forks. Strain liquid through a fine-mesh sieve set over a large bowl to make 3 to 4 cups.
- Heat oil in a large wok or extra-large skillet over medium-high heat. Add onion and cook, stirring for 2 to 3 minutes, add garlic and cook stirring for 30 seconds. Add carrots, celery and cabbage to onion mixture and cook, stirring until vegetables are slightly softened, about 2 minutes, stirring in splashes of water if sticking to bottom of wok. Transfer vegetables to a large bowl.
- Add reserved chicken broth to wok and bring to a boil over medium-high heat. Add noodles, stirring to coat and soften, 2 to 3 minutes. Return the vegetable mixture, chicken and stir to combine. Reduce heat to low. Add soy sauce, fish sauce, pepper and toss to evenly coat.
- To serve, sprinkle green onions and serve with lime wedges for squeezing and your favourite Asian chili sauce if desired.