1 pound chicken breast
4 garlic cloves
⅓ cup soy sauce
10 ounces rice noodles
2 tablespoons vegetable oil
½ head cabbage
8 ounces de-veined shrimp
¼ teaspoon pepper
Takes a bit more than an hour
Makes 9 bowls
Cut chicken into ½” cubes. Mince garlic cloves. Add chicken, half of the minced garlic, and soy sauce to mixing bowl. Coat chicken cubes with garlic and soy sauce. Let chicken marinate for 1 hour.
While chicken marinates, add rice noodles to large mixing bowl. Cover noodles with warm water. Let sit for 30 minutes. Drain completely.
While chicken marinates and rice noodles sit in warm water, shred cabbage. Add oil and second half of the minced garlic to pan. Sauté on medium-high heat for 5 minutes or until garlic softens. Stir frequently. Add chicken cubes and its marinade to pan. Sauté for another 5 minutes or until chicken starts to brown. Stir frequently.
Add cabbage, shrimp, and pepper to pan. Cook for 5 minutes on medium heat or until cabbage becomes tender and shrimp turns orange and is no longer translucent. Add rice noodles to pot. Cook on medium for 3 minutes or until noodles are warm. Stir occasionally. Serve in bowls. Cut each lemon into 6 slices. Garnish each bowl of pancit with 2 lemon slices.
1) Filipino doctor Aguilar discovered the antibiotic “erythromycin.”
2) Whatever that is.
3) A Filipino scientist invented the flourescent lamp. Well maybe, lots of people helped it along.
4) Why is spell check claiming I misspelled “flourescent?” Okay, the dictionary says it’s “fluorescent.” In Chef Versus Spell Checker, Spell Checker wins. Bummer.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.