Magda’s Filipino Style Rice Noodle Dish

by Erin, The $5 Dinner Mom on December 16, 2011

Filipino Style Rice Noodle Dish Recipe

This is a variation on a dish my mother made when I was young. My mother made very few international dishes. Most of our food was basic Central and Eastern European cooking. Lots of meat, lots of potato, lots of sauces and gravies. My mother never even made spaghetti. That is why this dish stands out in my memory so much, because other cuisines were just never represented in our house, which I think is quite typical of must immigrant households.

In my mother’s very carnivore house, her version was served as a side dish, not a main course. When I do make this for my mom, she always comments how this is not quite like her version (I love the addition of the hoisin sause and other tasty things) and that it really needs a chicken leg to go with it. Feel free to serve it that way, but I love it because it is a complete meal in one dish, easy to serve, easy to eat and great for lunches because it is delicious cold as well as hot!

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Filipino Style Rice Noodle Dish

Yield – 6 to 8 servings

Ingredients

  • 2 carrots, julienned
  • 2 sticks celery, julienned
  • 1 small onion, julienned
  • 2 cloves garlic, minced
  • 1/2 head cabbage, shredded
  • 1/2 pound mushrooms
  • 1/2 pound snap peas (they are hiding under the vermicelli)
  • 6 chicken thighs
  • 8 ounces rice vermicelli
  • 1 tablespoon vegetable oil
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • Pepper, to taste

Directions

Filipino Style Rice Noodle Dish 2

Boil the chicken in 4 cups of water.

Filipino Style Rice Noodle Dish 4

When cooked, cool, then shred the chicken and set the chicken stock aside for later.

Filipino Style Rice Noodle Dish 5

Meanwhile chop and shred the vegetables. I use a food processor for the cabbage, carrots and celery.

Filipino Style Rice Noodle Dish 6

Heat a large pot or wok to medium-high. Add oil and heat till the oil is hot. Add the onion and cook till it becomes transparent. Add the garlic, cook for one minute.

Filipino Style Rice Noodle Dish 7

Add the rest of the vegetables and the chicken. When the vegetables are almost cooked, add the chicken stock, soy sauce and hoisin sauce and bring to a boil.

Filipino Style Rice Noodle Dish 8

Break the rice noodles into manageable length to make eating easier. Add the rice noodles to the pot and cook until the liquid has been absorbed or evaporated.

To make ahead, cook until just before adding the noodles. Reheat to boiling, add noodles and cook until the liquid has been absorbed.

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{ 6 comments… read them below or add one }

Diane W December 16, 2011 at 8:16 pm

Filipino Style Rice Noodle Dish this dish looks great…. I thought I would share a tip that I recently learned.
I have been cooking most foods from scratch for about 30 + years now. I consider myself a pretty good cook but am always learning. I was watching a chef on public television a tip she stated that you end up with a much better product when you are cooking any kind of meat to keep the temperature just under a boil which will keep from getting the gray foamy matter in the water. That will result in a clear stock that can be used for soup etc for another meal. Just thought I would share.

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Amy W.C. December 16, 2011 at 11:07 pm

YUMMY!!! I’m curious… this looks like the same thing as pancit! Is that what it essentually is? I know pancit is stir-fried in a pan, but if this the same thing except boiled? So it’s not technically CALLED pancit?!

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Magda December 20, 2011 at 8:00 am

This is essentially pancit but with the addition of hoisin sauce, which I really love. I have never seen a pancit with hoisin sauce. Also, the recipes I have seen, do not call for snowpeas. However, that is what I had in my fridge and so that is what ended up in the recipe. You can really add almost any veggies to this and use it as a clean out the fridge dish.

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Justine December 17, 2011 at 11:22 am

Looks amazing. I think I would add a little fresh ginger as well.

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Lynette Kwong December 18, 2011 at 2:50 pm

Yes this pancit.

Reply

Cosette January 10, 2012 at 7:58 pm

Just made this for dinner. Had a box of rice noodles sitting in my pantry for a long time, and finally figured out what to cook with them! If I had been a little bit better in the prep department it would have gone a lot faster, I think, but it was still great! I halved it since there are only three of us. My husband said he’d even put more veggies in it and maybe bean sprouts and water chestnuts! :o) I did not add the peas because I didn’t have any. Otherwise, followed the recipe. Thanks for a delicious, nutritious, cheap meal! Oh, and my four year old ate it – was a little wary and needed some encouragement, but almost cleaned her plate!

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