For fans of Filipino food, this recipe is the real mccoy. YUM.
Chicken pancit (slightly altered from original)
1 pound chicken pieces
5 cups chicken broth or water
1/2 cup soy sauce, divided
8 ounces rice stick noodles
1/4 cup canola oil
1 small onion, diced
4 cloves garlic, minced
4 carrots, julienned (about 1 cup)
4 celery stalks, julienned (about 1 cup)
2 cups cabbage, thinly sliced
Simmer chicken pieces in chicken broth or water until fully cooked. Remove meat, cool, and shred with two forks.
Bring chicken broth to a boil and add the soy sauce. Add the noodles and boil for 3 minutes.
Heat oil in a large pan over high heat. Add onion and garlic, stir fry until translucent. Add chicken meat and 2 tablespoons soy sauce. Stir fry several minutes.
Turn off heat to rice noodles. Reserve 1 cup broth/soy sauce mixture from noodles.
Add vegetables and small amount of broth to pan. Stir fry an additional minute.
Using tongs, add noodles to the pan with meat and vegetables. Turn heat to low and toss meat, vegetables, and noodles. Taste. Add soy sauce if it needs salt; if too dry, add reserved broth. Makes 4 servings.