Today's recipe is a Philippine classic of chicken and vegetables served with thin rice noodles. This is very simple to make, but extremely tasty.
Thin Rice Noodles with Vegetables
240g pancit bihon (thin rice) noodles
1 whole chicken breast, cooked and shredded
500ml chicken stock
1/4 cabbage, cored and sliced into strips
1 onion, peeled and sliced
3 garlic cloves, crushed and minced
50g spring onions, cut into 2cm lengths
1 carrot, sliced into strips
2 tbsp cooking oil
110g celery, diced
3 tbsp soy sauce
salt and freshly-ground black pepper, to taste
5 piecs of calamansi (calamondin) or 1 lemon, sliced
Soak the pancit bihon in warm water to soften for 10 minutes.
In the meantime, add the oil to a wok. When hot use to fry the garlic and onions for about 4 minutes, or until soft. Add the chicken stock, the shredded chicken breast and the remaining vegetables. Bring to a boil, reduce to a simmer and cook for about 8 minutes, or until tender.
Drain the pancit bihon noodles then stir into the contents of the wok. Add the soy sauce, return to a simmer and cook for 5 minutes, or until the noodles are soft.
Season to taste with salt and black pepper, turn into a bowl and serve with sliced calamansi on the side.
To serve, spoon into bowls, squeeze over the calamansi juice and eat.