Ingredients
6
6 servings
- •1 (10.5 ounce) package mung bean vermicelli
- •1 cup dried wood ear mushrooms (tenga ng daga)
- •1 tablespoon vegetable oil
- •1 clove garlic, minced
- •1 small onion, chopped
- •0.5 teaspoon achiote powder
- •1.75 cups chopped cooked chicken
- •2 teaspoons soy sauce
- •1 teaspoon fish sauce
- •1 cube chicken bouillon
- •1 cup water
- •1 (8 ounce) package shredded cabbage
- •1 small head bok choy, chopped
- •1 carrot, chopped
- •0.25 teaspoon ground black pepper, or to taste
- •1 pinch chili powder
- •2 hard-boiled eggs, sliced
Instructions
- Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to desired length; set aside. Soak mushrooms in a second bowl of water; set aside to soften.
- Heat oil in a saucepan over medium-high heat. Cook and stir garlic in hot oil until browned, about 2 minutes. Remove garlic to a bowl and set aside for garnish. Add onion and achiote powder to the saucepan and sauté until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon until dissolved. Pour in 1 cup water and bring to a boil.
- Drain softened mushrooms and cut into 1-inch pieces.
- Toss cabbage, bok choy, and carrot into boiling water mixture. Add vermicelli, mushrooms, black pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Transfer pancit to a platter. Garnish with egg slices and browned garlic.
Nutritional Facts
Per 6 servings
- Calories: 329
- Carbohydrate: 51g
- Fat: 7g
- Fiber: 5g
- Protein: 15g
- Sugar: 2g
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