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Recipe By Corporate Chef Miki Hackney



1 ½ c chicken stock
4 Tbsp soy sauce
5 Tbsp chopped garlic
2 Tbsp ginger, grated
1 Tbsp fish sauce
½ tsp sugar
¼ tsp chili flakes
Salt and pepper, to taste

6 ea shrimp, peeled and deveined
½ tsp Old Bay seasoning
1 tsp peanut oil
1 ea chicken breast, boneless, skinless, and cut in half
1/2 tsp salt
Peanut oil, as needed
2c red onion, thinly sliced
1 1/2c Chinese long bean, cut into 1” pieces
2c carrot, julienne
8oz sliced button mushrooms
4 c napa cabbage, ¼” sliced
2ea baby bok choy, ¼” sliced
4 oz sno peas, trimmed
boiling water, as needed
14oz Yakisoba noodles
8 oz Vermicelli rice noodles
Ice water bath
3 ea scallions, ¼” cut on bias

1 c cilantro leaves
3ea calamondin or key limes cut into wedges

Combine dressing ingredients in a small saucepan and heat to dissolve sugar. Adjust seasonings with salt and pepper. Dressing should have a slight tart taste. Set aside.

Place chicken breast in a sauce pot and cover by 1 inch with water. Add salt and bring to a boil; reduce to simmer and cover. Simmer until chicken is cooked through, about 20 minutes. Remove chicken from liquid and place on a plate to cool. When cool enough to handle, use two forks and pull apart chicken into rough shreds. Set aside.

Heat yakisoba noodles by warming in microwave or soaking in boiling water, loosening bunches as they heat.

Serves 8

Pancit is usually pretty high in saturated fats. I have made a 'lighter' version by omitting the traditional ingredient of frying noodles in rendered chicken fat, then including the fried skin in the dish.