Pancit Stirfry

Ingredients:

Pancit Noodles:

2 tbps olive oil
4 cloves garlic, chopped
1 medium onion, chopped
2 cups cooked or boiled chicken (reserve water used for boiling chicken), shredded
1½ cups each carrots, green beans, snow peas or cabbage, choose any 2 of the veggies (carrots – julienned, cabbage – thinly chopped, green beans – thinly sliced diagonally, snow peas – as is)
2 (8 oz) packs of Pansit Bihon (rice noodle stick) or a combo of pancit canton (egg noodles) and pancit bihon, Philippine brand if possible... You can also use Thai Vermicelli rice noodles.
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Sauce:

Yield: 8 servings

- Boil the chicken (1 large breast or 2 thighs) in over 3 cups of water (or enough water to cover the meat). Cook until tender. Reserve about 3 cups of the liquid remaining. When the chicken is cool enough to handle, shred them or slice into small pieces. Set aside.
- Heat oil in a big wok. Saute garlic and onion for a minute. Add the cooked chicken and season with a little salt and pepper. Stir in the veggies and cook for another 3-4 minutes or until a little tender.
- Pour about 2 1/2 cups of the reserved liquid into the wok. Season with the soy and oyster sauces and sugar. Bring to a boil.
- When it begins to boil add the egg noodles (pancit canton, if using this as combo with rice stick noodles). Press and fold the noodles a few times to ensure it gets soaked in the sauce. When it starts to soften stir in the rice stick noodles/pancit bihon. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
- Add some more stock or water if the sauce dries up before the noodles are tender. Taste and adjust seasoning with a little salt and pepper, if desired. Serve with calamansi (or lemon/lime) – squeeze a few drops on your noodles before eating for some extra flavor and tang! Enjoy!