Seeing so much of the Philippines on TV this week when President Obama was there made me think of Filipino food which we had a lot of during the time when Ving lived with us. She was an excellent cook and there was no dish that she was unable to prepare but our favorites were the dishes she cooked for herself. I learnt a lot from her and the pancit she made was excellent. Her secret was to leave the finely shredded cabbage uncooked and mix it in when the dish was ready. You will hardly be able to see the cabbage, it blends in with the noodles but the contrast in texture is divine. 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
1 spoon vegetable 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 vatons
2 handfuls fresh green beans cut diagonally
Around 6 spoons soy sauce
1 teaspoon of freshly minced ginger
1 spoon fish saice
1 spoon sesame oil
Fresh coriander, chopped
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 collander 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. Remoce fron heat. Add the shredded cabbage, stir and drizle with sesame oil. Garnish with fresh coriander.
Such a simple, quick and delicious dish, beats going to eat out. Remeber to try it with uncooked cabbage and if you are vegetarian simply swap 2 cups chicken with 2 cups of your favorite vegetables.
And in the paper