Ingredients
4-5 tablespoons oil, for frying
2-3 cloves garlic,chopped
½ cup onions,chopped
2 chicken thighs, boiled and shredded (keep broth)
10-15 fresh green beans, thinly sliced
1 large carrot, thinly sliced
1 teaspoon black pepper
Fish Sauce
10-15 pieces Chinese flat peas, thinly sliced
½ medium cabbage, shredded
soy sauce
1 package rice sticks (pancit bihon), cut and soaked in water 20 minutes
2 teaspoons chicken bouillon
½ cup green onions
Instructions
Add oil and heat in wok. Saute garlic and onions and add in cooked shredded chicken.
Next, add green beans and carrots; stir fry and a pinch of black pepper. Add a little chicken broth (from boiled thighs) and mix together.
Add fish sauce and Chinese flat peas and mix, then cabbage. Remove from wok and set aside.
Add soy sauce to noodles and mix. To wok, add remaining chicken broth (from boiled thighs) and bring to a boil. Add chicken bouillon, noodles and pepper to wok. Bring to a rolling boil, then lower heat until noodles are cooked through.
Then add all the ingredients together and mix with noodles until liquid is absorbed.
Garnish with green onions.