Filipino Stir Fried Noodles with Chicken
Based on the classic Filipino pancit, this one-pan noodle dish only takes 22 minutes to prep and cook, is 10 out of 10 on the comfort scale and flavour.
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Cooking tools:
- Heavy-based frying pan
- Cutting board
- Chef's knife
- Mixing bowl
- Colander
- Saucepan
- Kettle
- Stove
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
- Wooden spoon
- Airtight container
- Paper towel
- Pot
Ingredients
- 250 g rice vermicelli noodles
- 1 tbsp olive oil
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, finely diced
- 1 tbsp freshly minced garlic
- 150 g finely sliced wombok (napa) cabbage or green cabbage
- 1 carrot, cut into matchsticks
- 1 celery stalk, finely sliced
- 100 g snow peas (mangetout), trimmed
- 250 ml chicken stock
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (see note 1 for substitutes)
- 1 tsp white sugar
- 1 tsp freshly cracked black pepper
- 2 spring onions (scallions), sliced into batons
- 1 lime, quartered
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