‘This is Ving’s recipe, an excellent cook and we were lucky to eat her food for many years. The pancit she made was excellent and her secret was to add finely shredded uncooked cabbage to the noodles just before serving them. The cabbage blends in with the noodles and the contrast in texture makes the dish amazing. This is one of my favorite meals and today’s recipe is a very simple and fast everyday meal.’
You will need :
1 packet Rice noodles
Water for cooking the noodles, a piece of fresh ginger, fresh turmeric and a few cloves of garlic
1 tablespoon sunflower oil
1 finely chopped onion
3 garlic cloves, minced
2 cups of chopped cooked chicken
1/2 cabbage, very finely shredded
2 carrots cut into batons [on tv today I used a spiraliser and mixed the carrot noodles with the rice noodles
2 handfuls fresh green beans cut diagonally
Around 3 tablespoons soy sauce
1 teaspoon of freshly minced ginger
1 tablespoon fish sauce
1 tablespoon sesame oil
Fresh coriander, chopped
Boil some water in a large pot and add some garlic cloves, a stock cube, ginger and turmeric. Bring to boil and remove from heat.
Immerse the rice noodles in boiling water. I simply leave them to immerse in water until they soften with the heat turned off. This way you will never have soggy noodles. As soon as they soften, drain the water, leave in the collandar and drizzle some sesame oil. Set aside.
Heat the vegetable oil in a wok or pan. Add the onion, garlic and ginger. Stir and add the chicken pieces. Add the green beans and carrots. Stir and cook through lightly. Add the soy sauce and fish sauce and stir. Remove from heat. Add the shredded cabbage, stir and drizzle with sesame oil. Garnish with fresh coriander.
Such a simple, quick and delicious dish, beats going to eat out. Remember to try it with uncooked cabbage and if you are vegetarian simply swap 2 cups chicken with 2 cups of your favorite vegetables.
I use Golden Drop sunflower oil available at Quality Foods and Noodles, Soy Sauce by Sharwoods at Premier Foods