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When I am thinking about dinner each week, one of our favorite ways to use up any leftover odds and ends of vegetables is to put them in a stir fry. It's quick, easy, and resourceful because I don't have to go to the store or plan out the meal ahead of time. Whatever is in my pantry/fridge goes in the pan!
Which brings me to my next discovery: Did you know you can stir fry lettuce?!?
Yep, you can.
When Pete's Living Greens reached out to me about incorporating their lettuce into a recipe, I knew I wanted to showcase how I use it everyday at home - in a simple stir fry. What I love about their greens is they come still attached to the dirt they are grown in - does it get any fresher than that?! This stir fry is a little different because it uses pancit noodles - a Filipino favorite served at every birthday party, celebration, or everyday dinner at home.
There are two types of pancit noodles - bihon and canton noodles. Bihon noodles are a thinner rice noodle, canton noodles are thicker and made with eggs. Both are good, but I usually grew up eating bihon noodles!
I have a couple of pancit recipes already on this site (here and here), but both were missing a key ingredient that I discovered recently in my research: oyster sauce. This gives it so much more umami flavor and helps thicken the sauce a little bit to coat the noodles in it.
While I have eaten pancit throughout my life, I have never actually seen it made, but knew the taste had been off in my past recreations of it. Now it tastes exactly like it has growing up! :)
I hope you give this a try next time you have an abundance of leftover veggies. Pancit noodles can be found at most big grocery stores, and for sure at Asian supermarkets. The best part? You don't have to bring a big pot of water to boil to cook the noodles!
Pancit Bihon with Chicken and Stir Fried Lettuce
serves 4 - 6
- 8 oz pancit bihon noodles
- 1 lb. chicken breast, cut into small pieces
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 cup romaine lettuce, chopped
- 1/2 cup red cabbage, shredded
- 2 - 3 large carrots, julienned
- 2 cups chicken stock
- 1/4 cup soy sauce
- 1 tbl oyster sauce
- Lemon wedges, for serving
Soak the noodles in a large bowl filled with warm water for 20 minutes or until soft.
While noodles are soaking, season the chicken with salt and pepper. Heat a deep skillet or wok over medium high heat with oil and add the chicken. Cook for 3 - 4 minutes, and then toss to cook on the other side for an additional 2 - 3 minutes or until cooked through. Remove chicken from the pan and set aside on a plate.
Add more oil if needed to the pan, then add the onion. Cook for a few minutes until almost clear, then add the rest of the mixed vegetables. When vegetables are cooked through, remove from the pan and add to the plate with the cooked chicken.
To the skillet, add the chicken stock, soy sauce, and oyster sauce. Bring to a simmer, then add in the softened noodles. Stir to coat, then add in the chicken and vegetables. Stir to combine.
Let simmer for 10 more minutes to evaporate any leftover liquid.
Toss to combine and serve with lemon wedges.