Ingredients 4-5 tablespoons oil, for frying2-3 cloves garlic,chopped½ cup onions,chopped2 chicken thighs, boiled and shredded (keep broth)10-15 fresh green beans, thinly sliced1 large carrot, thinly sliced1 teaspoon black pepperFish Sauce10-15 pieces Chinese flat peas, thinly sliced½ medium cabbage, shreddedsoy sauce1 package rice sticks (pancit bihon), cut and soaked in water 20 minutes2 teaspoons chicken bouillon½ cup green onions
Instructions Add oil and heat in wok. Saute garlic and onions and add in cooked shredded chicken. Next, add green beans and carrots; stir fry and a pinch of black pepper. Add a little chicken broth (from boiled thighs) and mix together.Add fish sauce and Chinese flat peas and mix, then cabbage. Remove from wok and set aside.Add soy sauce to noodles and mix. To wok, add remaining chicken broth (from boiled thighs) and bring to a boil. Add chicken bouillon, noodles and pepper to wok. Bring to a rolling boil, then lower heat until noodles are cooked through.Then add all the ingredients together and mix with noodles until liquid is absorbed.Garnish with green onions.
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