Mom’s Pancit

This turned out so good that my Filippino husband said it tastes just like Mom’s. So, of course I had to post it. 

If it’s your birthday or new year, it’s tradition to eat long noodles for a long life. And if you’ve been to any Filippino family gatherings, pancit is a staple. 

  
It’s one of those dishes that tastes so good and comforting and is amazing as leftovers. Omit the baby shrimp if you have any allergies. 

Mom’s Pancit

* 1 boneless skinless chicken breast cut on the bias in bite sized pieces

* 2 celery sticks, sliced

* 2 carrots, julienned 

* a handful of green beans, ends trimmed and cut in half

* 1/2 head of cabbage, chopped

* 1 small onion, sliced

* 3 cloves garlic, minced

* 1 package of rice noodle

* 1 box of chicken broth (or homemade) 3 cups

* soy sauce

* salt and pepper

* lemon

Sauté garlic, onion until fragrant. Add chicken and veggies (carrots, celery, green beans, cabbage) and cook until just tender. 

You can use a separate pan or remove the veggies and chicken and add the stock. Boil then cook the noodles in chicken stock until just tender. Drain. Then add soy sauce, salt, pepper to taste.  Then mix it all together gently so you don’t break your noodles.

Add baby shrimp if you like. Serve with lemon wedges. 

Eat for days. 

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