Phillipino Chicken With Noodles Recipes

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PANCIT - AUTHENTIC FILIPINO NOODLES WITH CHICKEN



Pancit - Authentic Filipino Noodles with Chicken image

Pancit Canton - This is the easy pancit (Filipino Noodles) recipe you've been looking for!

Provided by Jenn

Categories     Dinner

Time 30m

Number Of Ingredients 11

8 oz Vermicelli Rice Noodles, They need to be made of rice - they come really thin up to the thickness of linguine
2 tsp Sesame Oil or Extra Virgin Olive Oil
10 oz Boneless Skinless Chicken Breast, sliced or diced (I used tenders, then chopped after cooking); you can also use precooked or leftover chicken
1 cup Carrots, sliced
1 Med Celery, sliced
1 tsp Minced Garlic
2 cups Cabbage, shredded; I use slaw mix for ease
3 cups Chicken Broth
2 Tbsp Worcestershire sauce
2 Tbsp Soy Sauce
2 Tbsp Dry Soup Mix, Like Onion or Herb; I just measure 2Tbsp out of the packet.

Steps:

  • This is what the rice noodles look like. I prefer the thin vermicelli
  • In a wok or large skillet with higher sides, heat oil until nice and hot - sizzly, if you will.
  • Place the chicken in and brown it on both sides until it's no longer pink. Remove and set aside. Skip this step if using precooked chicken.
  • In the still hot pan, add carrots and celery and sauté for about 6 minutes until beginning to get soft but still firm.
  • Add the minced garlic to the veggies and sauté for about 30 seconds.
  • Add the cabbage mix and stir everything together...heating through...you don't want to cook the cabbage too much; it should be a little bit crunchy. Then, remove everything from the pan.
  • In the still hot pan (see a trend? Keep that pan nice and HOT!) add the chicken broth, Worcestershire, soy sauce and dry soup mix. Heat through.
  • Add the dry noodles to the pan and let the liquid get absorbed. It will happen, just wait for it...wait for it...see? It happens pretty quickly.
  • As soon as the noodles have almost absorbed all of the liquid and they are easily stirrable (pretty sure that's a word), add the veggies and chicken back in and mix everything together; heating through. It's easier at this point to use tongs to mix.
  • That's it! I like to add hot chili paste to mine afterwards. YUM!!

Nutrition Facts : Calories 382 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 26 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 947 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

PHILLIPINO CHICKEN WITH NOODLES



Phillipino Chicken With Noodles image

This came from a Phillipino cookbook I used to have. It is so soothing; great for those needing a diet on the nonspicy side. I prefer this Asian chicken soup to the regular American chicken noodle soup.

Provided by Debbie R.

Categories     Chicken

Time 1h

Yield 5 serving(s)

Number Of Ingredients 9

2 tablespoons crushed garlic
3 tablespoons oil
1/4 cup sliced onion
2 lbs chicken pieces
2 tablespoons patis (fish sauce)
1/4 teaspoon pepper
6 cups water
2 (3 3/4 ounce) packages cellophane noodles
1/4 cup sliced green onion

Steps:

  • Saute garlic in oil until brown.
  • Add onion, chicken, patis and pepper. Cover; bring to boil, then simmer for 10 minutes.
  • Add water; bring to boil. Simmer until chicken is cooked. The dish should be covered, but leave lid off part of the time.
  • Remove chicken from broth. Take off meat, shred, and throw back into the pot. Discard skin and bones.
  • Add broken up noodles and cook another 5 minutes.
  • Spoon noodles, chicken and broth into bowls; sprinkle with scallions before serving.

Nutrition Facts : Calories 471.5, Fat 24.9, SaturatedFat 5.8, Cholesterol 82.8, Sodium 644.7, Carbohydrate 39.2, Fiber 0.6, Sugar 0.8, Protein 21.4

AUTHENTIC FILIPINO PANCIT



Authentic Filipino Pancit image

This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.

Provided by VLENKE

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h

Yield 6

Number Of Ingredients 10

4 boneless chicken thighs
1 (8 ounce) package dried rice noodles
2 tablespoons soy-based liquid seasoning (such as Maggi®), or to taste
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cloves garlic, chopped
1 medium onion, chopped
½ large head cabbage, thinly sliced
2 carrots, julienned
1 teaspoon garlic salt

Steps:

  • Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
  • Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
  • Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

Nutrition Facts : Calories 390 calories, Carbohydrate 41.7 g, Cholesterol 47.3 mg, Fat 17.3 g, Fiber 4.2 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 482.1 mg, Sugar 5.3 g

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