Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
6
Ingredients
Directions
Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to desired length; set aside. Soak mushrooms in a second bowl of water; set aside to soften.
Heat oil in a saucepan over medium-high heat. Cook and stir garlic in hot oil until browned, about 2 minutes. Remove garlic to a bowl and set aside for garnish. Add onion and achiote powder to the saucepan and sauté until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon until dissolved. Pour in 1 cup water and bring to a boil.
Drain softened mushrooms and cut into 1-inch pieces.
Toss cabbage, bok choy, and carrot into boiling water mixture. Add vermicelli, mushrooms, black pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Transfer pancit to a platter. Garnish with egg slices and browned garlic.
Recipe Tip
You can use chicken broth instead of water if desired.
Nutrition Facts (per serving)
| 329 | Calories |
| 7g | Fat |
| 51g | Carbs |
| 15g | Protein |
