Pancit Chami

Ingredients for Pancit Chami

• 500 g miki noodles or thick yellow noodles
• 500 g boiled chicken thighs, sliced into strips
• 250 g prawns
• 4 cups chicken stock
• 1 carrot, julienned
• 1/2 small savoy cabbage, sliced
• 150 g sugar snap peas
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp brown sugar
• 2 shallots, chopped
• 3 red chilies, chopped
• 8 cloves garlic, minced
• Freshly ground black pepper, to taste
• Fish sauce, to taste
• Oil, for cooking
• Lemon or calamansi, for serving

How to cook Pancit Chami

1. 1.Soak fresh miki or thick yellow noodles in boiling water for 2 minutes; drain.
2. 2.Heat a wok over high heat with oil; stir-fry chicken and prawns 1 minute, then remove.
3. 3.Add oil if needed; sauté shallots and garlic, then stir-fry carrot for 1 minute.
4. 4.Add cabbage and chilies; stir-fry 1 minute, then add noodles and sugar snap peas.
5. 5.Add stock, soy sauce, oyster sauce, and brown sugar; stir-fry 2 minutes, return chicken and prawns, and cook until thick.
6. 6.Season with fish sauce and pepper; serve with lemon or calamansi.