Growing up, my mother prepared a lot of Filipino food for our family, especially when we lived in Guam. Two ingredients were always the same, carrots and celery, while she would sometimes use rice noodles or mix both types of noodles together. Either way, it is always delicious when Mom makes it.
Since my mom always uses chicken in her recipe, I really didn't have to do much to alter my own, but I didn't add any seafood options this time around.
|If you're military, you can find these at your commissary.|
Otherwise check your local Asian market.
1 (8oz) package of Philippine-Style Noodles (aka pancit canton)
2 Tbsp olive oil
½ cup onions, chopped (I used red onions because it's all I had on hand and they add a nice color.)
3 - 4 carrots, sliced (long and thin, but I like to keep mine a little thick)
3 - 4 celery, sliced (long diagonal slices)
¼ head of cabbage, shredded
1. In a wok (or big pan), saute the onions in olive oil.
2. Add ¼ - ½ cup of water, carrots and celery, and let simmer for approximately 10 minutes or until cooked.
3. Add cabbage and cover wok for about 5 minutes to allow the steam to cook the cabbage. Feel free to add a little bit of seasonings.
4. Add the noodles. Scoop vegetables and broth onto noodles and simmer until noodles soften. If you need to, add ¼ cup more water to help soften the noodles.
Feel free to add any vegetables you'd like. Green beans, bean sprouts, red cabbage, broccoli, etc!