About this recipe:This dish originates from the Chinese, but the Filipinos adapted it to suit their needs. Rice noodles are tossed with stir-fried onion, garlic, chicken, cabbage and carrots. Enjoy for lunch or dinner.
350g dried rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, finely chopped
280g diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
4 tablespoons soy sauce
2 lemons, cut into wedges, for garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Place the rice noodles in a large bowl and cover with warm water. When soft, drain and set aside.
Heat oil in a wok or large frying pan over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles and cook until heated through, stirring constantly. Transfer to a serving dish and garnish with quartered lemons.