A one-pot noodle dish with chicken, cabbage, carrots, celery, and bell pepper. Cooking time varies with noodle type and chicken size, so use package directions and a food thermometer rather than relying on a short browning time.
Yield: 4 servings. The original nutrition estimate was not verified and is not presented as a measured calorie value.
Ingredients
- 8 ounces pancit canton or Chinese egg noodles
- 1 tablespoon vegetable or olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breast, cut into bite-size strips
- 1 medium carrot, julienned
- 1 cup shredded cabbage
- 1 cup sliced celery
- 1/2 cup sliced red bell pepper
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce, optional
- 2 cups low-sodium chicken broth
- 1/4 teaspoon ground black pepper
- 2 sliced green onions
- Lemon or calamansi wedges, for serving
Method
- Prepare the vegetables and use separate utensils and surfaces for raw chicken. Heat the oil in a large deep skillet or wok over medium-high heat.
- Cook the onion and garlic gently until fragrant, then add the chicken. Cook, turning pieces as needed. Check the thickest pieces with a thermometer: chicken must reach 165°F. Transfer cooked chicken to a clean plate while preparing the noodles.
- Add the carrot, celery, cabbage, and bell pepper to the skillet. Cook briefly, stirring, then add soy sauce, optional oyster sauce, broth, and pepper.
- Bring to a simmer and add noodles. Follow the noodle package’s preparation requirements, gently separating and turning them as they soften. Add a little additional hot water or broth if needed to prevent sticking before they are cooked.
- Return the cooked chicken and any safely held juices to the skillet. Toss until the dish is heated through and the noodles and vegetables are cooked to your preference.
- Serve with green onions and a lemon or calamansi wedge.
Food Safety and Allergens
USDA guidance specifies 165°F for poultry; lightly browned meat is not necessarily fully cooked. Refrigerate leftovers promptly and reheat them to 165°F.
Egg noodles and sauces can contain wheat, egg, soy, and shellfish. Check the actual labels, including any substitutions. Omitting oyster sauce does not automatically make every remaining ingredient suitable for an allergy.
Fit the Recipe to Your Needs
Adjust serving size and accompaniments according to your needs. The dish is a meal option, not a guaranteed weight-loss method or a medical diet.
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