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Mixed pancit
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Filipino, Meats, Pastas & Noodles, Vegetables |
| Yield: |
1 |
| Rating: |
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Ingredients:
| | YIELD: 8 SERVINGS | | 6
| oz | - 8 oz canton or egg noodles | | 6
| oz | Bean thread noodles | | 1
| cup | Cooked pork, thinly sliced | | | 3 ea Clove garlic, minced | | 1
| med | Size onion, sliced | | 3
| cup | - 4 cups chicken broth | | | - seasoned with salt and | | | - pepper | | | 3 ea Celery stalks, sliced | | | -thinly diagonally | | 1 1/2
| cup | Carrots, sliced thinly into | | | - 2-inch pieces | | 3
| cup | Cabbage, sliced thinly | | | 2 ea Tb vegetable oil | | | 2 ea Tb soy sauce | | | Salt & pepper to taste |
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Procedures:
| 1 | Soak bean thread noodles in water until soft. | | 2 | Drain and cut into 6-inch length with scissors. | | 3 | Set aside. | | 4 | In a deep non-stick skillet over medium heat, cook egg moodles and bean thread noodles in seasoned broth and 1 tablespoon soy sauce until liquid has been absorbed and noodles are cooked. | | 5 | Stir carefully. | | 6 | Set aside. | | 7 | In a non-stick large pan over medium heat, saute garlic in oil until lightly browned. | | 8 | Add onion, stir for 1 minute. | | 9 | Add pork chicken, celery, carrots, cabbage, 1 tbsp. soy sauce and a little salt and pepper. | | 10 | Simmer for about 5-8 minutes or until vegetables are crisp-tender. | | 11 | Combine the two kinds of cooked noodles with the meat and vegetable mixture. | | 12 | Stir carefully, taking care not to mash noodles, until well blended. | | 13 | Serve warm. | | 14 | Tip: serve a a little lemon juice and fish sauce (patis or nam pla) on individual servings, if desired |
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