CookGo
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Authentic Filipino Pancit

Cost $15, save $25

Source: Recommended by CookGo

  • 45 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Protein

    • 🍗 4 boneless chicken thighs

  • Noodles

    • 1 (8 ounce) package dried rice noodles

  • Seasoning & Oils

    • 🧂 2 tablespoons soy-based liquid seasoning (such as Maggi®)
    • 3 tablespoons olive oil
    • 1 tablespoon sesame oil
    • 🧂 1 teaspoon garlic salt

  • Vegetable

    • 🧄 3 cloves garlic, chopped
    • 🧅 1 medium onion, chopped
    • ½ large head cabbage, thinly sliced
    • 🥕 2 carrots, julienned

STEPS

1

Boil chicken thighs in water over high heat until fully cooked and juices run clear, about 30 minutes. Strain the broth and shred chicken thighs.

2

Soften rice noodles by soaking them in hot chicken broth for 5 to 7 minutes, adding extra hot water if needed. Drain and mix with soy seasoning, 1 tablespoon of olive oil, and sesame oil.

3

Heat remaining olive oil in a skillet or wok over medium-high heat. Sauté garlic until browned, about 1 minute. Add onion and cook for 2 minutes.

4

Add shredded chicken, cabbage, and carrots to the skillet. Stir-fry for 3 to 4 minutes and season with garlic salt.

5

Combine chicken mixture with noodles. Adjust seasoning with additional soy-based liquid seasoning as needed and serve.

NUTRIENTS

Per 1 serving

🔥

390

Calories

  • 17g
    Protein
  • 42g
    Carbs
  • 17g
    Fats

đź’ˇ Tips

Use fresh vegetables for better texture and flavors.Blanch noodles with cold water before draining to prevent them from sticking.Leftovers can be stored in the fridge for up to 3 days.Adjust seasoning to suit your preference.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.