SAN DIEGO (CBS 8) - This is one of my favorite go-to dishes for potlucks and can be made vegetarian. Enjoy!
Ingredients:
1 8-oz. pack of rice stick noodles (pancit bihon) or bean thread noodles
1 large chicken breast with bone and skin *
1/4 lb. boneless pork, julienne
1/2 lb. tiger shrimp, shelled and deveined
3 Chinese sausage, sliced (optional)
1/4 cup light olive oil or vegetable oil
1 medium carrot, julienne*
2 celery stalks, julienne
1/4 lb. raw green bean, thinly sliced
1 1/2 cups shredded Napa cabbage*
2 cloves garlic, thinly sliced
1 medium red onion, thinly sliced
2 1/2 cups chicken stock
2 tbsp. soy sauce
2 tbsp. oyster sauce
1 tbsp fish sauce, or to taste
Salt and pepper, to taste
Very small pinch of red chili flakes (optional)
4 green onion stalks, sliced, bias-cut (for garnish)
2 cold boiled eggs, sliced thin, (for garnish)
1 whole lemon, cut into 5 wedges (for garnish)
Instructions:
Boil chicken breast until tender, about 30 minutes. Reserve broth. Let meat cool then remove the skin and bone then shred either by hand or with two forks. * You can use pre-cooked chicken breast to save time.
In a heated wok, separately stir-fry each of the following: carrot, celery, snow peas or
green beans and cabbage until crisp-tender (2 to 4 minutes). Remove and set aside. Sauté garlic in 2 tablespoons of oil until lightly browned. Add onion. Stir-fry until translucent, remove and set aside.
Stir-fry separately: sausage, chicken, pork, and shrimp last. Remove and set aside. Pour in chicken stock. Bring to a boil for 2 minutes. Season with soy sauce, oyster sauce, fish sauce, salt and black pepper and pinch of chili flakes if using.
Add noodles. You may need to add more stock if noodles are too dry. Stir constantly, scooping from bottom to top and until liquid has been absorbed. Drizzle remaining oil to prevent noodles from clumping. Stir with scooping method from bottom to top of pan. Add vegetable mixture. Sprinkle garlic/onion mixture. Turn heat off and cover with lid for a few minutes, about 5 minutes until noodles are cooked (or heated) through. Garnish with green onions, sliced boiled egg and lemon wedges.
Cooking Tip:
* To save time, use prepackaged bags of coleslaw mix and shredded carrots
