Pancit Maciang

Ingredients for Pancit Maciang

• 200 g bihon noodles
• 1/4 small Chinese cabbage, thinly sliced
• 1 boneless, skinless chicken breast
• 8 cloves garlic, minced
• 1/2 onion, thinly sliced
• 1 small carrot, peeled and thinly sliced
• 3 cups chicken stock
• 1 tbsp fish sauce
• 3 tbsp soy sauce
• Cooking oil
• Lemon or lime wedges, for garnish
• Chopped spring onions, for garnish
• 6 sunny-side-up eggs
• Banana ketchup

How to cook Pancit Maciang

1. 1.Poach chicken in the stock until cooked through; shred it and reserve the stock.
2. 2.Heat 1 to 2 tablespoons oil in a wok over medium-high heat; sauté garlic until fragrant and golden.
3. 3.Stir-fry onion, carrot, and Chinese cabbage for 3 minutes; add fish sauce and soy sauce, then set aside with chicken.
4. 4.Bring reserved stock to a boil, reduce to a simmer, and cook bihon for about 8 minutes until soft.
5. 5.Return chicken and vegetables; toss over medium-high heat until hot and lightly saucy, adding water if needed.
6. 6.Serve topped with sunny-side-up eggs, banana ketchup, spring onions, and lemon or lime wedges.