Pancit

• 450 g egg noodles
• 300 g vermicelli, soaked in warm water, drained
• 500 g chicken breasts, poached and shredded (reserve 4 cups of broth)
• 12 cup oyster sauce
• 4 tablespoons soy sauce
• 1 tablespoon chicken stock powder
• 1 teaspoon pepper
• 3 tablespoons oil
• 3 garlic cloves, minced
• 1 onion, chopped
• dried black fungus, 1 handful, soaked in hot water then rinsed and sliced (from Asian grocer)
• 2 cups snow peas
• 1 cup green beans, sliced
• 1 carrot, juliened
• 14 cabbage, shredded
• 14 cup celery, sliced

1. Heat oil in large wok or pan and saute garlic and onions until soft.
2. Add chicken and cook for 1-2 minutes.
3. Add sauces, stock powder and pepper.
4. Add the 4 cups of broth and bring to boil.
5. Add peas, beans, carrot and fungus, simmer 5 minutes.
6. Add the rice noodles and 2 cups of water, stir.
7. Add egg noodles, stir until soft.
8. Add cabbage and celery, stir until veggies soft and noodles cooked.
9. Add water if necessary.

egg noodles, vermicelli, oyster sauce, soy sauce, chicken, pepper, oil, garlic, onion, black fungus, snow peas, green beans, carrot, cabbage, celery

Taken from www.food.com/recipe/pancit-436305 (may not work)