Tuesday, December 4, 2012

Glass Noodles

Well, it’s been forever and a day since we’ve posted a recipe! We are both now working at Cummins Inc., in the same group, with the same boss. While we don’t live together anymore (a point of continued negotiation), we still get together to have dinner and frivolously shop and, yes, cook and bake.

My husband (I got married!) and I recently bought a new house (with plenty of basement space for a roommate =P) close to my work, and so I wanted to make something special the first time I used our new kitchen. One of my family traditions is to have a Filipino noodle dish called “pancit” (pronounced pahn-seat) for special occasions and holidays (New Year’s, birthdays, etc) for good luck and longevity, so I thought it fitting to have pancit be the first thing I cooked in our new house.

This recipe is only slightly different than how my mom prepares it. It turns out a bit similar to a lo mein style dish, though the noodles are quite different. We use something we like to call “glass noodles” – they are actually made out of bean thread and you can find them at an Asian specialty store, or sometimes even at a Walmart. The brand I like best comes in a pink mesh bag (other brands are available, but the prep is more involved):

"Glass" (bean thread) noodles
~1 lb chicken breast (for a vegetarian option, you can use extra firm tofu or a wheat protein called seitan)
1 bag cole slaw mix
Chopped onion (I usually use dried)
Garlic powder
Soy sauce
Lemon juice
Canola oil

First, soak about half the package of glass noodles in water. While the noodles are soaking, cook the chicken in a pan or skillet over med-hi heat for roughly 7-10 minutes on each side. When the chicken is just done, pull it apart with a fork so you have shredded chicken. Place the chicken back in the pan and season with onion, pepper, garlic, ginger, and a little soy sauce. Let it simmer.

In a larger pot, use canola oil to stir-fry the cole slaw mix for maybe 10-15 minutes – it really depends on how crunchy you want your vegetables! When it’s just about done, season with pepper, garlic, ginger, and maybe ¼ - ½ cup soy sauce. Add a few tablespoons of lemon juice. Add the chicken to the mix and stir it all up.

At this point, the noodles should be ready (the package will direct you to soak for 10 minutes before use, so I just stick them in water before starting on the chicken). Drain the water, and mix the noodles into the chicken and vegetables a handful at a time.

Once everything is mixed up, you can season it further with more soy sauce, lemon juice, pepper, garlic, and ginger to taste. Usually I add ingredients until it smells just noticeably soy-sauce-y but the garlic and pepper also come through. Then, dish up and enjoy!


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