Ingredients:
- 8 oz of Excellent Rice Stick Bihon Noodles
- 1/4 cup of Datu Puti Soy Sauce
- 3 tbsp of oil (extra virgin olive oil, peanut oil, vegetable oil or canola oil)
- 1 small onion, diced
- 3 cloves of garlic (or more if you really love garlic!), diced
- 4 carrots sliced into thin sticks
- 1 small head of cabbage sliced thin
- 1 cup sliced/chopped chicken
- 1.5-2 cups of chicken stock
- 3 celery stalks sliced
- 2 scallions sliced
- 1/4 cup snow peas (optional)
- 1 tbsp oyster sauce (optional)
- 1 tbsp fish sauce (optional)
- Salt & black pepper
- A few slices of calamansi or 1+ tsp per serving of calamansi juice (also known as calamondin)
Directions:
- Soak the rice sticks in a tray or bowl of warm water. Let this soak for about 10-30 minutes to soften the noodles. Drain in a colander.
- Meanwhile, warm up the oil in a wok on medium to high heat
- Saute diced garlic and diced onions until the onions become translucent
- Add the chicken. Stir fry for a minute.
- Add more oil if needed.
- Add the celery, cabbage, carrots, snow peas (optional) and black pepper. Stir fry until vegetables are tender yet crisp.
- Add the rick sticks.
- Pour the chicken stock in half cup increments.
- Pour in the soy sauce (and the optional oyster sauce and fish sauce).
- Reduce to low heat and stir gently. Cook the noodles until they are warm and have absorbed most of the broth.
- Remove from the stove.
- Serve with calamansi and scallions sprinkled on top.
- Share with family & friends!
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