Mixed pancit
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | - 8 oz canton or egg noodles |
| 6 | ounces | Bean thread noodles |
| 1 | cup | Cooked pork; thinly sliced |
| 3 | eaches | Clove garlic; minced |
| 1 | medium | Size onion; sliced 4 cups chicken broth; seasoned with salt and pepper |
| 3 | eaches | Celery stalks; sliced thinly diagonally |
| 1½ | cup | Carrots; sliced thinly into 2-inch pieces |
| 3 | cups | Cabbage; sliced thinly |
| 2 | eaches | Tb vegetable oil |
| 2 | eaches | Tb soy sauce |
| Salt & pepper to taste | ||
Directions
YIELD: 8 SERVINGS
Soak bean thread noodles in water until soft. Drain and cut into 6-inch length with scissors. Set aside. In a deep non-stick skillet over medium heat, cook egg moodles and bean thread noodles in seasoned broth and 1 tablespoon soy sauce until liquid has been absorbed and noodles are cooked. Stir carefully. Set aside. In a non-stick large pan over medium heat, saute garlic in oil until lightly browned. Add onion, stir for 1 minute. Add pork chicken, celery, carrots, cabbage, 1 tbsp. soy sauce and a little salt and pepper. Simmer for about 5-8 minutes or until vegetables are crisp-tender. Combine the two kinds of cooked noodles with the meat and vegetable mixture. Stir carefully, taking care not to mash noodles, until well blended. Serve warm. Tip: Serve a a little lemon juice and fish sauce (Patis or Nam Pla) on individual servings, if desired.