Pancit

Ingredients

◦Chicken thighs

◦Julienned carrots (1 regular sized bag)

◦Cabbage cut into decent bite size pieces (not too big or small)

Baby corn

◦Sesame oil (2 TB)

◦Low sodium Soy sauce (1/4c)- and to taste

◦Thin Rice noodles (kame and Taste of Thai vermicelli are our go to brands) - feel free to try a different type of noodle but I’d stay away for thick flat noodles

◦Minced garlic (2 cloves)

◦Salt and pepper to taste

◦Sriracha and lime to taste- added after serving

Directions

Boil thighs and cut into bite size pieces. Save the broth from the chicken to blanch the veggies.

Bring reserved chicken broth to a boil and blanch carrots, cabbage, and celery for about 2-3 minutes (or desired tenderness). Remove from pot set aside.

Boil noodles in the same broth used for the chicken and veggies (or you can use water). Remove from pot and drain.

Place noodles and chicken in a deep skillet or saucepan. Add 2 cloves minced garlic, 1/4c soy sauce, 2tbs Sesame oil, salt and pepper. Toss around until we’ll coated and seasoned to taste. Add a little chicken broth if the noodle mixture seems dry. Add blanched veggies and toss until we’ll combined.