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Pansit Spicy

  • 4 ounces rice sticks (Mi Fun)
  • 1 tbs peanut oil or other vegetable oil but not olive oil
  • 1/3 cabbage, shredded
  • 3 carrots, cut in matchsticks
  • 1 onion, sliced
  • 1 cup frozen peas
  • 1 boneless, skinless chicken breast - cooked and shredded
  • 2 tbs chili sauce with garlic
  • 1 tbs oyster sauce (or bean paste)
  • 2 tsps sesame oil
  • 8 ounces chicken broth or water

Serves 4 as a main dish. Boil the rice sticks for about two minutes, drain, and set aside. It's best if they're ready just as you need them instead of long before so I start the water boiling while I prepare the vegetables and put the rice sticks in after everythings in the wok. Heat a wok or large, deep frying pan and add the oil, cabbage, and carrots. Saute over medium high heat until the cabbage starts to wilt (about 5 minutes.) Add the onions and saute for another two or three minutes. Add the peas and chicken and continue to saute. (now is a good time to boil the rice sticks) If, at any time, you think it needs moisture just put a little bit of water or broth in (2 tbs at a time - you don't want to boil the vegetables.) If you use different vegetables add them in order of cooking time. i.e. broccoli before snow peas. Add the drained rice sticks and sauce to the wok. Rice sticks can be unweildy - you might want to cut them with kitchen shears after they've drained and before you put them in the wok. Or, cut through them with your spatula as you combine them with the other ingredients in the wok. At first they'll be a big white mess but eventually they will incorporate. Simmer, stirring and blending occasionally, until most but not all of the liquid has been absorbed (reduce sauce by at least half before serving.) Note: Most recipes I see for pansit have soy sauce or fish sauce as the primary seasoning. To me this version is tastier, if less authentic. Approximate measurements and substitutions are fine - anything goes. The Asian ingredients are readily available at most metropolitan grocery chains.

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