A delightful twist on the classic Filipino Pancit, this recipe offers a flavorful and easy-to-follow approach to creating a delicious noodle dish.
Marinate the chicken in a ziplock bag with teriyaki sauce and minced garlic overnight in the refrigerator.
Marinating overnight allows the flavors to deeply penetrate the chicken, enhancing its taste.
Soak the rice noodles in warm water in a large bowl for 15-30 minutes until pliable, then drain.
Ensure the noodles are not over-soaked to maintain their texture during cooking.
Heat a skillet over medium-high heat with a tablespoon of oil, then cook the marinated chicken until browned and cooked through. Set aside.
Cooking the chicken separately ensures it remains tender and flavorful.
In a large pot, heat two tablespoons of oil over medium-high heat. Sauté minced garlic for 30 seconds until fragrant.
Avoid burning the garlic by stirring constantly.
Add the carrots and stir-fry for 5 minutes until slightly softened.
Cutting the carrots evenly ensures they cook uniformly.
Add the cabbage and onions to the pot, along with soy sauce. Stir-fry until the vegetables are tender.
Adjust the soy sauce quantity to suit your taste preference.
Return the cooked chicken to the pot and mix with the vegetables.
Mixing the chicken with the vegetables allows the flavors to meld together.
Add the soaked noodles to the pot with a splash of oil and soy sauce. Stir well and cook until the noodles are tender and fully incorporated.
Stir gently to avoid breaking the noodles.
Serve the Pancit hot, garnished with chopped green onions and a squeeze of lemon juice.
Serving immediately ensures the dish retains its optimal texture and flavor.
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