Authentic Filipino Pancit

Recipe View 30 mins Simmer the Chicken: In a large pot, bring water to a rolling boil over high heat. Gently place the chicken thighs into the boiling water and cook until they are no longer pink inside and the juices run clear when pierced with a fork (approximately 25-30 minutes). Once cooked, remove the chicken and set aside to cool slightly. Reserve the flavorful broth.

Recipe View 5 mins Shred the Chicken: Using two forks, carefully shred the cooked chicken thighs into bite-sized pieces.

Recipe View 7 mins Prepare the Noodles: In a large bowl, immerse the dried rice noodles in the hot chicken broth. Add additional hot water if needed to ensure the noodles are fully submerged. Allow the noodles to soak until they become soft and pliable (about 5-7 minutes).

Recipe View 2 mins Season the Noodles: Drain the softened noodles thoroughly. In a separate bowl, combine the drained noodles with the soy seasoning, 1 tablespoon of olive oil, and sesame oil. Toss well to ensure the noodles are evenly coated with the flavorful mixture.

Recipe View 4 mins Sauté the Aromatics: Heat the remaining 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until it becomes fragrant and lightly golden (about 1 minute), being careful not to burn it. Add the chopped onion and cook until softened and translucent (approximately 2 minutes).

Recipe View Stir-fry the Vegetables and Chicken: Add the shredded chicken, sliced cabbage, and julienned carrots to the skillet or wok. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp and the chicken is heated through. Season with garlic salt to taste.

Recipe View Combine and Serve: Gently combine the stir-fried chicken and vegetable mixture with the seasoned noodles. Toss well to distribute the ingredients evenly. Add additional soy seasoning to taste, if desired. Serve immediately and enjoy!