Filipino Pancit

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

8 ounces rice noodles

2 tablespoons vegetable oil

1 large onion (sliced)

3 cloves garlic (minced)

1 medium carrot (julienned)

½ small cabbage (shredded)

½ cup snow peas (trimmed)

1 cup cooked chicken (shredded)

¼ cup soy sauce (low sodium)

2 tablespoons oyster sauce

½ teaspoon black pepper (ground)

2 cups chicken broth (low sodium or no sodium added)

½ lemon (sliced, for serving)

fresh cilantro (or green onions, chopped, for garnish)

手順

Soak Noodles:

Place the rice noodles in a large bowl and cover with warm water. Let them soak for about 10 minutes, or until softened. Drain and set aside.

Cook Aromatics:

In a large wok or skillet, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and the garlic is fragrant.

Add Vegetables:

Add the julienned carrot, shredded cabbage, and snow peas to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Add Chicken:

Stir in the shredded chicken. Cook for another 2 minutes, allowing the flavors to combine.

Season:

Pour in the soy sauce, oyster sauce, and ground black pepper. Stir everything together until well combined.

Add Broth and Noodles:

Pour the chicken broth into the wok and bring to a simmer. Add the drained noodles to the wok and gently toss them with the vegetables and chicken until everything is well coated and the noodles have absorbed most of the liquid.

Cook the Noodles:

Continue cooking and tossing the noodles for another 3-5 minutes until they are fully cooked and have absorbed all the flavors.

Serve:

Transfer the pancit to a serving platter. Garnish with fresh cilantro or green onions and serve with lemon slices on the side.

栄養

• カロリー: 414 kcal
• 脂肪総量: 10 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 8 g
• トランス脂肪: 0.04 g
• コレステロール: 26 mg
• ナトリウム: 1014 mg
• 炭水化物総量: 64 g
• 食物繊維: 5 g
• 糖質総量: 6 g
• タンパク質: 17 g