Pancit- Filipino Noodles

Yummmm.. I'm getting hungry. And I always love to eat noodles. I guess this is for you if you love noodles like me. The only down side for me when I cook noodles is --I always over eat every time I have them. Not such a good idea eh?! Life as we know is too short and it's okay to permit ourselves to splurge and treat yourself sometimes. Don't you think? I think so! Well, here's how to prepare the filipino style noodles we call it, pancit.Enjoy!

 Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 onion, peeled and quartered
• 1 teaspoon salt
• 1 teaspoon peppercorns
• 2 bay leaves
• 4 ounces cellophane noodles (sotanghon)
• 2 tablespoons vegetable oil
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 pound ground pork
• 1/4 cup oyster sauce
• 2 tablespoons sesame oil
• 1 cup carrots, peeled and julienned
• 1 cup green beans, cut thinly on a bias
• 1/2 small cabbage, sliced thinly
• 2 cups broth (reserved from poaching the chicken)
• 16 ounces fresh miki noodles (thin and flat)

 Procedure

1. In a large pot, add chicken in a single layer. Add quartered onions, salt, peppercorns, and bay leaves and peppercorns. 
2. Add enough cold water to cover chicken to about 1-inch high (I used about 6 cups).
3. Bring the water to a boil, skimming brown bubbles that may float on top. Cover, reduce heat to low and gently simmer for about 10 to 15 minutes or until the chicken breasts are just cooked through.
4. Remove chicken and allow to cool. Shred chicken and set aside. Strain the poaching liquid and reserve about 2 cups.
5. In a bowl, soak cellophane noodles in warm water just until softened. Drain and set aside.
6. In a wok or wide skillet over medium heat, heat vegetable oil. Add onions and garlic and cook until softened.
7. Add ground pork and cook, stirring occasionally, until lightly browned.
8. Add carrots and green beans. Cook for about 1 minute or until half done. Add cabbage and cook for another 1 minute or until half done.
9. Add oyster sauce and sesame oil. Stir to combine. 
10. Add Yellow noodles and cellophane noodles. Add broth, starting with one cup and adding more as needed. 
11. Gently toss together until combined. Season with salt and pepper to taste. Continue to cook until the noodles are cooked yet firm to bite, the liquid is mostly reduced and the vegetables are tender-crisp. 
12. Remove from heat and transfer to a serving platter. Garnish with toasted garlic and green onions, if desired.