Pancit Sotanghon Phillippine Glass Noodles |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A really great recipe that I learned in the northern part of the Phillippines. Ingredients:
3 tbsp peanut or veg oil |
1 cup shredded cooked or raw chicken |
1/2 cup cup pork, sliced thinly |
1 pkg. glass (cellophane) noodles |
2 small carrots, thin julliene strips |
1 small red bell pepper, chopped |
1/2 cup snow peas |
5 leaves chinese cabbage, choopped |
1 clove garlic, minced |
1 med. onion, chopped |
1 bunch spring onions, sliced diagonally, about 1 inch |
1 cup chicken stock or water |
2 chicken buillion cubes |
2 tbsp soy sauce |
2 tbsp oyster sauce or fish sauce (nam plao) |
pepper to taste |
Directions:
1. In a very large bowl, immerse the noodles in warm water for 10 minutes.
2. Drain and set aside.
3. Heat oil in a shallow pan or wok.
4. Saute garlic and onions for 2 minutes.
5. Add pork and chicken.
6. When meat has cooked add snow peas and stir fry for a few minutes.
7. Stir in carrots,bell pepper and chinese cabbage.
8. Cook unitl slightly tender.
9. Turn off the heat. and set aside.
10. Pour 1 cup water In a large stock pan and bring to a boil.
11. Add chicken buillion and stir.
12. Add noodles and stir gently.
13. Add soy sauce and pepper.
14. Once the noodles absorb the chicken stock add the cooked meat and vegetables.
15. Add the oyster or fish sauce.
16. Mix well and turn off heat.
17. Serve on a platter.
18. Sprinkle green onions over noodles.
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