About the Recipe
Enjoy this flavorful dish as part of a balanced diet for a satisfying meal.
Ingredients
Ingredients:
250g rice noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 onion, sliced
200g chicken breast, thinly sliced
200g shrimp, peeled and deveined
1 bell pepper, julienned
1 carrot, julienned
1 cup cabbage, shredded
1 cup snow peas
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce (optional for added flavor)
Salt and pepper to taste
Green onions, chopped for garnish
Lime wedges for serving (optional)
Preparation
Instructions:
Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion, and sauté until fragrant and translucent.
Add the thinly sliced chicken breast to the skillet and cook until it is no longer pink and starts to brown.
Toss in the peeled and deveined shrimp, julienned bell pepper, carrot, shredded cabbage, and snow peas. Stir-fry for about 3-4 minutes until the vegetables are tender yet still crisp, and the shrimp is pink and cooked through.
Combine the cooked rice noodles with the stir-fried chicken, shrimp, and vegetables in the skillet. Pour in the soy sauce, oyster sauce, and fish sauce (if using). Mix well to ensure the noodles and ingredients are evenly coated with the sauces. Season with salt and pepper to taste.
Continue to stir-fry for another 2-3 minutes until everything is heated through and well combined.
Transfer the non-vegetarian Pansit noodles to a serving dish and garnish with chopped green onions.
Serve hot with lime wedges on the side for an extra burst of flavor if desired.
