Pancit Bihon (with egg rolls)

Pancit  (serves 6-8)

• 2 large boneless chicken breast - thinly sliced {note: can substitute dark meat, pork, ground meat, etc.}
• 4 large carrots - julienne cut
• 2 cups snow peas - ends cut  {note: can substitute snap peas}
• 1 medium onion - diced
• 5 cloves garlic - chopped
• 1 whole green cabbage - quartered, then thinly sliced
• 24 oz vermicelli noodles [green bean/pea based or rice based] - soaked in hot water until soft, then remove
• 1/2 cup soy sauce
• 1 cup oyster sauce

IMPORTANT:  See step 11 for eggroll preparation

Preparation:

1. Cover bottom of large pot with vegetable and place on medium heat
2. Brown garlic
3. Add onion; cook
4. Add chicken; cook
5. Keep on heat until liquid evaporates
6. Stir in soy sauce and oyster sauce
7. Add carrots; cover pot; cook
8. Add snow peas; cover pot; cook
9. Add cabbage; cover pot; cook
10. Remove veggie/meat mixture from pot; leave liquid
11. Separate 2/3 of veggie/meat mixture for eggrolls
12. Boil remaining liquid on high heat
13. Add noodles
14. Keep noodles on high heat until liquid is absorbed
15. Remove from heat
16. Stir veggie/meat mixture into noodles

Eggrolls  (yields approx 25)

• Wrap veggie/meat mixture in a large eggroll skin
• Seal skin with beaten egg
• Fry

Enjoy with duck sauce or sweet/sour sauce

Original Author:
Q

Category:
Main Dish

Ethnicity:
Filipino

Healthiness Rating (1=not good, 10=good):
8

Favorite Memories/Stories: