MaryLou's Pancit

MaryLou's Pancit 8 ounces Rice Noodles (or sticks) 3 pieces Chicken, Thighs or Drumsticks - Could also use preroasted from store 1 Head Green Cabbage, small, shredded 1/2 inch pieces ½ Head Red Cabbage, small, shredded 1/2 inch pieces 3 Carrots, medium - sliced on diagonal - 1/8" thick 1 cup Pea Pods 1 Onion , medium - finely chopped 2 clove Garlic, minced ½ pound Shrimp, shelled and deveined 1 tablespoon Canola Oil 6 Green Onions, whole for garnish 2 Lemons, cut into wedges Chili Oil or Paste, to taste 2 tablespoons Soy Sauce, dark 1 tablespoon Fish Sauce, do not use for vegetarian option **Meat substitute / Tofu, In place of Chicken for vegetarian option **Marinade , for Tofu 1 cup Stock, Chicken or Vegetable Servings/Yield: Servings: -- Rating:

Boil chicken. Once cooked, tear apart in shreds and set stock aside. You may also use a pre roasted or precooked chicken with store brand stock. If using Tofu, the easiest method is to buy pre-fried from any Asian store. You can also fry your own. Use extra firm, cut into slices and drain well. I prefer to marinade mine in white wine vinegar and spicy thai chili's. Fry tofu and set aside. Boil the rice noodles, drain and set aside. In large wok on medium-high heat, add canola oil. Stir fry the garlic and onions. Do not burn garlic, but cook onions until clear. Add chicken and shrimp (or tofu if vegetarian). Once the shrimp turns pink, add cabbages, pea pods and carrots. Stir until cabbage wilts a bit. Usually a couple minutes. Then add noodles and soy sauce (fish sauce as well if not vegetarian). Continue to stir and add stock as needed, about 1/4 cup at a time until desired consistency. Plate with lemon wedges, green onion and chili oil or paste. Lemon and Chili are not just garnish, they are important for the flavor. Allow guest to squeeze lemon wedges (we serve 2 per plate), add chili and add black pepper to taste. Source MaryLou : Used on Blog Cuisine Asian

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