YIELD: 10 portions
1 lb. thin noodles, (any variety such as spaghetti, angel hair, rice, or bean thread will work).
1/4 cup vegetable oil or pork fat
6 oz. thin sliced cabbage
2 oz. thin sliced celery
2 oz. julienne carrot
2 cups pulled chicken
1 tsp. chopped garlic
1 oz. Datu Puti spiced vinegar from the Philippines
2 oz. Mother's or Magi's calamansi soy sauce
- On a hot grill or wok, stir fry the noodles in half the oil or fat and cook until slightly browned. Set aside.
- With the remaining oil or fat, stir-fry the veggies until just tender, then add the chicken and chopped garlic.
- When the chicken is hot and the garlic is lightly browned, quickly add the noodles, vinegar and soy sauce.
- Toss all ingredients in the hot pan until the liquid is mostly evaporated, squeeze the fresh lemon juice over the pancit and serve.