ANCHORAGE, Alaska — Serves 2
12 oz. – Grilled chicken breast, thinly sliced
4 oz. – Carrots, julienned
3 oz. – Celery, small dice
2.5 oz. – White onions, julienned
10 oz. – Green cabbage, sliced strips
3 oz. – Red bell pepper, julienned
1 Tbs. – Garlic, minced
1 Tbs. – Fresh ginger, minced
3 Tbs. – Fish Sauce
1.5 Tbs. – Soy Sauce
1.5 cups – Chicken Stock
6 oz. – Pancit rice noodles
2 Tbs. – Canola Oil
Green onions, chopped
In a separate container, soak rice noodles in cold water letting them reconstitute.
In a large wok, sauté canola oil, onions, garlic and ginger (do not brown).
When onions are halfway cooked, add carrots, celery and bell pepper. Sauté until vegetables are al dente.
Drain rice noodles and combine with the rest of the ingredients.
Add chicken stock, soy sauce and fish sauce. Bring to a simmer, gently folding ingredients with a cooking spoon.