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Chicken & Shrimp Pansit Recipe
|Thin rice noodles||6 Ounce (Mai Fun Or Rice Sticks)|
|Onion||8 Ounce, finely chopped (1 Large Piece)|
|Finely shredded cabbage||4 Cup (64 tbs)|
|Diced cooked skinned chicken||2 Cup (32 tbs)|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Oyster sauce/2 tablespoons soy sauce||3 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced or pressed|
|Cooked shelled shrimp/2 hard-cooked eggs, shelled, cut lengthwise into wedges||1⁄2 Pound (Use Tiny Sized)|
Serving size: Complete recipe
Calories 1593 Calories from Fat 76
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 0.58 g2.9%
Trans Fat 0 g
Cholesterol 317.5 mg
Sodium 2319.2 mg96.6%
Total Carbohydrates 211 g70.4%
Dietary Fiber 20.4 g81.6%
Sugars 27.8 g
Protein 162 g323.3%
Vitamin A 549.1% Vitamin C 261.8%
Calcium 32.7% Iron 27.1%
*Based on a 2000 Calorie diet
In a 12-inch frying pan or 5- to 6-quart pan, cook chopped onion with 2 tablespoons water over high heat, stirring often until liquid evaporates and browned bits stick in pan.
Deglaze by adding 1/4 cup water and scraping browned bits free.
Stir often until liquid evaporates and browned bits form again.
Repeat the deglazing step, using 1/4 cup water each time, until onion is richly browned, about 3 more times, about 15 minutes total.
Meanwhile, trim green onion ends; thinly slice 2.
To cooked onion, add noodles, cabbage, chicken, carrot, broth, oyster sauce, vinegar, ginger, garlic, and pepper.
Stir mixture often, until liquid evaporates and browned bits stick in pan, about 10 minutes.
Add 1/4 cup water, off the heat; scrape browned bits free.
Pour noodle mixture onto a platter; top with shrimp and sliced onions.
Garnish with remaining green onions and eggs.