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Magda’s Filipino Style Rice Noodle Dish
Posted By Erin, The $5 Dinner Mom On December 16, 2011 @ 5:40 pm In chicken,Homemade,One Dish Dinners,Recipes,rice | 11 Comments
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!
Filipino Style Rice Noodle Dish
Yield – 6 to 8 servings
- 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
Boil the chicken in 4 cups of water.
When cooked, cool, then shred the chicken and set the chicken stock aside for later.
Meanwhile chop and shred the vegetables. I use a food processor for the cabbage, carrots and celery.
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.
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.
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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