1 Medium Onion
Half a Garlic Bulb
1 Celery Stalk
2 Large Carrots
1 Cup Shiitake Mushrooms
2 Chicken Thighs
1 1/2 Cups Shrimps
2 Red/Orange/Yellow Peppers
2 Cups Cabbage
1 1/2 Cups Chicken Broth
1 Bag Pancit Noodle - 300g Bag
A splash of Soy Sauce
1 Tbsp Cooking Oil
1 Tbsp Oyster Sauce
2 Limes/kalamansi for garnish
2 Green Onions for garnish
Slice the onion and roughly chop the garlic, then fry in the oil. Chop the thighs into small strips, add to the pan to brown. Then throw in the shrimp and fry til pink -about 3 minutes a side.
Slice the celery stalk, cabbage, peppers, mushrooms, and cut the carrots into matchsticks. Add these to the frying pan. Add the soy sauce and fry until the veggies are softened.
Now open up a space in the middle of the pan, dump the noodles and pour the hot broth over the top. Stir in and then cover to cook and soften the noodles. This should take about five minutes. For a touch of sweetness add the oyster sauce.
Serve with lime wedges and green onions to garnish! Ang-sarap!
Half a Garlic Bulb
1 Celery Stalk
2 Large Carrots
1 Cup Shiitake Mushrooms
2 Chicken Thighs
1 1/2 Cups Shrimps
2 Red/Orange/Yellow Peppers
2 Cups Cabbage
1 1/2 Cups Chicken Broth
1 Bag Pancit Noodle - 300g Bag
A splash of Soy Sauce
1 Tbsp Cooking Oil
1 Tbsp Oyster Sauce
2 Limes/kalamansi for garnish
2 Green Onions for garnish
Slice the onion and roughly chop the garlic, then fry in the oil. Chop the thighs into small strips, add to the pan to brown. Then throw in the shrimp and fry til pink -about 3 minutes a side.
Slice the celery stalk, cabbage, peppers, mushrooms, and cut the carrots into matchsticks. Add these to the frying pan. Add the soy sauce and fry until the veggies are softened.
Now open up a space in the middle of the pan, dump the noodles and pour the hot broth over the top. Stir in and then cover to cook and soften the noodles. This should take about five minutes. For a touch of sweetness add the oyster sauce.
Serve with lime wedges and green onions to garnish! Ang-sarap!
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