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Chicken & Shrimp Pansit

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  Thin rice noodles 6 Ounce (Mai Fun Or Rice Sticks)
  Onion 8 Ounce, finely chopped (1 Large Piece)
  Green onions 4
  Finely shredded cabbage 4 Cup (64 tbs)
  Diced cooked skinned chicken 2 Cup (32 tbs)
  Thinly sliced carrot 1 Cup (16 tbs)
  Regular strength chicken broth 1⁄2 Cup (8 tbs)
  Oyster sauce/2 tablespoons soy sauce 3 Tablespoon
  Rice vinegar 2 Tablespoon
  Minced fresh ginger 1 Tablespoon
  Garlic 4 Clove (20 gm), minced or pressed
  Pepper 1⁄4 Teaspoon
  Cooked shelled shrimp/2 hard-cooked eggs, shelled, cut lengthwise into wedges 1⁄2 Pound (Use Tiny Sized)

In a bowl, soak noodles in warm water to cover until just tender to bite, about 20 minutes; drain well.
In a 12-inch frying pan or 5- to 6-quart pan, cook chopped onion with 2 tablespoons water over high heat, stirring often until liquid evaporates and browned bits stick in pan.
Deglaze by adding 1/4 cup water and scraping browned bits free.
Stir often until liquid evaporates and browned bits form again.
Repeat the deglazing step, using 1/4 cup water each time, until onion is richly browned, about 3 more times, about 15 minutes total.
Meanwhile, trim green onion ends; thinly slice 2.
To cooked onion, add noodles, cabbage, chicken, carrot, broth, oyster sauce, vinegar, ginger, garlic, and pepper.
Stir mixture often, until liquid evaporates and browned bits stick in pan, about 10 minutes.
Add 1/4 cup water, off the heat; scrape browned bits free.
Pour noodle mixture onto a platter; top with shrimp and sliced onions.
Garnish with remaining green onions and eggs.

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Chicken & Shrimp Pansit Recipe