ID:368
Recipe Name:Pancit
Name: Kristy
Email: usafbuckeye1@yahoo.com
Date: November 27, 2005
Category: Poultry
Category: Other Recipes
Nationality: Other Asian
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Number of servings: 6-8
Calories Per Serving: 6-8
Preparation Time: Approx. 30 minutes
Difficulty: Average
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| Ingredients: |
Left Ingredients:
6 chicken thighs
1 cup snow peas, diced
1 cup carrots, julienne cut
1 cup red bell pepper, chopped
2 pkg rice noodles (aka glass noodles)
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Right Ingredients:
Accent (MSG)
Sea Salt
Ground peppercorn
Soy Sauce
Fresh minced garlic
Small chopped onion
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| Cooking
Instructions: |
Instructions: 1. Boil chicken thighs with a couple pinches of accent, salt, and pepper. (Save the water the chicken was cooked in, you will use it later.)After chicken is cooked, shred it.
2. In a wok, heat olive oil, garlic and onion. Add all the vegetables. Cook till slightly tender.
3. Next, add about 1 cup of the chicken broth, 1/3 cup soy sauce, pinches of accent, salt, and pepper.
4. Take the rice noodles out of the package and soak in water for about 15-20 minutes till soft. Drain from water and cut into bite sizes with scissors.
4. After noodles are cut place them into the chicken/vegetable mixture.
5. Mix everything up... continue to add more chicken broth, soy sauce, accent, salt and pepper as you desire.
Serve hot!
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| Serving Suggestion: |
~~This is usually a side dish but my family loves it so much that we fix it as a main dish!! The kids LOVE it!
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| Additional Comments: |
You can cook the chicken the day before to save time, just remember to save the broth.
Also, cut up vegetables earlier if you're going to be in a hurry...
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| Preparation Time: |
Approx. 30 minutes
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| Number of servings: |
6-8
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Average
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| Pictures: |
None
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