This simply delicious Filipino classic is one of my favorites – and hopefully will be yours too.
INGREDIENTS
- 1 tablespoon neutral oil
- 1/3 cup diced yellow onion
- 8 oz bihon vermicelli rice noodles
- 1 large clove garlic, minced
- 1/3 cup sugar snap peas, cut into thin strips across
- 1/3 cup thinly sliced (like wood matches) carrot strips
- 1/2 pound 21/25 shrimp, raw, peeled & deveined
- 1 cooked chicken breast, thinly sliced
- 2 cups thinly shredded green cabbage
- ¼ -1/3 cup soy
- 1 cup chicken broth
DIRECTIONS
- Heat oil in a wok on medium high and add onions – cook about 2 minutes
- Whit they cook put noodles in a large bowl (breaking the bundle in half to make them fit is perfectly fine) and cover with very hot or just boiled water – set aside
- Add garlic to onion and cook another minute or until fragrant
- Add snow peas and carrots and cook until vegetables begin to soften, a couple minutes more
- Add shrimp to pan and cook about 2 minutes being sure to stir well so they cook on all sides
- Add sliced chicken and stir well to mix
- Add cabbage and stir until beginning to wilt – a couple minutes
- Add soy and stir thru to mix, then add broth – mix thru really well
- Drain noodles well, then add and mix all to combine
- Turn down to medium and let continue for about 5 minutes to let all the flavors come together
- Serve.