Pancit

Nutrient Analysis

Low-protein recipe; Makes 12 servings

Sodium

220 mg

Protein

12 g

Potassium

373 mg

Phosphorus

141 mg

Calcium

49 mg

Calories

255 kcal

Fat

5 g

Water

60 g

Carbohydrates

41 g

Pancit is originally a chinese dish. Made out from noodles infused with meat, seafoods, and vegetables.

Ingredients


QTY

UNIT

FOOD ITEM

1.)

3

pcs

garlic cloves

2.)

1/2

cup

onion

3.)

2

cups

carrots

4.)

4

cups

cabbage

5.)

3

pcs

celery stalks

6.)

2

pcs

green onions

7.)

1

tbsp

olive oil

8.)

1

cup

chicken, cooked

9.)

1

cup

shrimp, cooked

10.)

1

tbsp

reduced-sodium soy sauce

11.)

4

cups

low-sodium chicken broth

12.)

16

oz

rice sticks (Asian rice noodles)

13.)

16

pcs

frozen snow peas

14.)

1/2

tsp

black pepper

15.)

1

pcs

egg, hard boiled

16.)

1

pc

lemons

Directions

1. Mince garlic and dice onion. Shred carrots and cabbage and diagonally cut celery. Rinely chop green onions.

2. In a wok or large skillet, over medium heat, sauté garlic and onion in olive oil until soft.

3. Stir in chicken, shrimp and soy sauce. Add 3 cups chicken broth and bring to boil.

4. Add noodles using 2 wooden spoons to stir in noodles. Cook for 15 minutes until noodles are translucent. Be careful that noodles don’t become gummy. May need to add more broth (or water) to prevent this from happening.

5. Add vegetables and cook until cabbage begins to soften.

6. Transfer pancit to a serving dish and garnish with sliced eggs, green onions and one lemon sliced into wedges.

7. Squeeze the juice of one lemon over top of noodles before serving. Serve immediately.