Pancit for Busy People
The recipe you can make during a work week.
Cookware & Appliances Needed
- Stovetop or Hot plate
- 13 inch wok
- (2) Bowls
Ingredients for chicken marinade
- (2) Rice sticks – 6.75 oz
- Julienne Carrots – 6 oz
- Celery – 7 ribs
- Eggs – 8
- Garlic, minced – 1 TSP
- Onion – 1/2 of a whole
- Mushroom seasoning – 1 TSP
- Soy sauce – 5 1/2 TBSP
- Ground black pepper – 1/2 TSP
- Japanese hot sesame oil – 1/2 TSP
- Water – 2 cups
- Olive oil – 3 TBSP
Instructions
PREP
- Wash and dry all herbs & vegetables.
- Separate the celery ribs. Remove the bulky end and leaves. Chop into large chunks.
- Peel the outer layer of the onion. Cut the bottom and top portions, then thinly slice.
LET’S COOK
- In a 13 inch wok, over medium heat, add 2 TBSP (of 3 TBSP) olive oil .
- Add the minced garlic and thinly sliced onions. Cook until fragrant and onions are translucent.
- Then add the carrots.
- Once carrots are slightly softened, add the celery and mushroom seasoning.
- When the celery turns bright green and are tender, transfer to a bowl.
- Continue on medium heat, add 1 TBSP of olive oil into the wok.
- Crack the eggs into the wok.
- Add 2 TBSP soy sauce (of 5 1/2 TBSP) and black pepper. Scramble the egg mixture, once cooked transfer to a bowl.
- Continuing on medium heat, add the rice sticks to the wok. Then pour in the water and add 3 1/2 TBSP soy sauce.
- Ensure rice sticks are fully submerged.
- Consider placing a lid ajar on the wok to help reduce the fluid mixture.
- Once noodles are cooked and fluid mixture has been reduced. Add the cooked carrots, celery, and eggs to the wok.
- Lastly, add ground black pepper and Japanese hot sesame oil. Then give one last toss.
- Enjoy!
