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One-Pot Pancit

  • Author: Erika Bragdon
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8-10 1x

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Ingredients

  • 2 lb chicken thighs or breast, cut into small pieces
  • ½ lb shrimp, tails removed and deveined
  • oil for sauteing (I use coconut or avocado oil)
  • 1 cup diced onion (use frozen for simpler prep)
  • 12 Tbsp minced garlic
  • 34 shredded carrots
  • 1 medium green cabbage, shredded
  • 1 pkg (14-16 oz) rice noodles
  • ¼ cup (or more) coconut aminos or soy sauce to your preference
  • 12 cups chicken broth
  • 2 Tbsp fish sauce (can omit and use additional salt)
  • 2 tsp sea salt
  • black pepper to taste
  • lemon juice

Instructions

  1. Break or cut the rice noodles in half and soak in cold water in a large pan while you are working.
  2. Heat the oil over medium heat and add the chicken and minced onions. Saute for 5-8 minutes or until the meat is cooked. Add 1 tablespoon minced garlic (or more if you love garlic) and cook for another minute. Remove the chicken mixture from the heat and set aside in a separate bowl.
  3. Add a little more oil to your pan along with the chopped cabbage and carrots. Cook until the veggies are tender.
  4. If you have pre-cooked shrimp, you can simply add them to the veggies and cook for a couple minutes until heated. If your shrimp is not pre-cooked, remove the veggie mixture from the pan to the chicken and cook the shrimp by itself until pink.
  5. Now drain the rice noodles and add to the shrimp in the pan, along with the cabbage and chicken.
  6. Add the coconut aminos or soy sauce (you can add more if you prefer. I typically use ½ cup coconut aminos, but you may prefer less), 1 cup of chicken broth, and fish sauce. Mix together. It will hard to stir because the whole mixture is very dense.
  7. You may add up to 1 more cup of chicken broth if the pancit seems dry. I have found that this varies depending on the rice noodles and how much vegetable is in your Pancit. I try to make sure there is some liquid in the bottom of the pan as the rice noodles will soak it up.
  8. Season with sea salt (I use around 2 tsp) and pepper (I use 2 tsp – Pancit tastes GREAT with pepper!)
  9. Sprinkle with fresh lemon juice and serve.

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