Chicken & Shrimp Pancit

Looking for an easy and delicious new recipe? Give this Chicken and Shrimp Pancit a try! Here’s a preview of CVMC’s Dietary Manager, David Alexander, recent cooking demo. Click this link for the recipe & nutrition facts
• 1 (12 oz.) pkg. dried rice noodles
• 1-teaspoon sesame oil
• 1 onion finely diced
• 3 cloves garlic minced
• 2 cups diced cooked chicken breast meat
• ½ lb cooked shrimp- peeled and de-veined
• 1 small head cabbage thinly sliced
• 4 carrots thinly sliced
• ¼ cup gluten free soy sauce
• 2 lemons cut into wedges for garnish
1. Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
2. Heat oil in a wok or large skillet over medium heat. Sauté onion and garlic until soft. 3. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften.
4. Toss in noodles, and cook until heated through, stirring constantly.
5. Transfer pancit to a serving dish and garnish with quartered lemons.

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