I make this recipe when I have leftover stuff in the fridge or freezer. I also make this recipe when I don't have a lot of money to make food. The noodles can be found in the asian store and are usually pretty inexpensive. I don't remember the prices but one package of rice noodles (bihon) usually contain 6 large bunches of noodles each. The sutanghon is the noodles in plastic covered with the pink wiry stuff like where they put fresh seafood in. You get 6 bunches per package. This is my favorite type of noodles because they absorb a lot of flavor and have really good texture when you bite into it. The You can use any type of noodle you want, just follow package directions for it. For this recipe I usually put two bunches sutanghon and 1bunch of bihon each for 4 people. Also, you can substitute salt with soy sauce. So it's a win win. Be careful not to over cook it because it's easy to overcook. Remember, you can use any vegetable you have in your pantry. If you're using canned vegetables make sure you strain the liquid and rinse them to get rid of preservatives.
Steph’s Easy Pansit
Serves 4
6 pieces chicken thighs(1 package)
1 bunches rice noodles (bihon)
2 bunches sutanghon noodles, soaked in warm water for 5-10 minutes
1 c. chopped carrots cut medium dice
1 c. frozen spinach or kale defrosted
1 c. sugar snap peas cut into bite size pieces
2 chicken bouillons with 1 c. water
2 tsp. onion powder
2 tsp. ginger powder
2 tsp. lemon pepper
1 ½ tsp. black pepper
1 tsp. salt
2 T. lemon juice
1 T. soy sauce
1 T. olive oil
½ c. chopped scallion cut diagonally
Directions
1. Make sure you soak the sutanghon noodles. Use a large wok or large pan with a wide circumference and a lid.
2. Cut the chicken thighs into bite size cubes and season with 1 tsp. lemon pepper, 1 tsp. onion powder, 1 tsp. ginger powder, ½ tsp. black pepper and 1 tsp. salt.
3. Turn fire to medium high heat. Heat the olive oil in the pan and sauté chicken until cooked. Add the vegetables and cook for a minute.
4. Crumble chicken bouillons into mixture and add water. Bring to a boil and add the rest of the spices except for the lemon juice and soy sauce.
5. Put the bihon in the pan and close with the lid for 2 minutes until rice noodles have come apart into the broth.
6. Stir around until chicken and vegetables are on top and rice noodles in the bottom.
7. Add soaked sutanghon noodles and add soy sauce. Mix all the stuff together again and close lid until all the liquid is absorbed. Turn off fire.
8. Add the lemon juice, scallions, and more soy sauce to taste.
If you want you can use 1 c. sodium free chicken broth instead of bouillons and add shrimp and use chicken breasts. But if you don’t have the cash, this is really good for it. Enjoy!!!!!
