Soak vermicelli noodles in hot water for 15 minutes. After they’ve softened, use kitchen shears to cut the block of noodles in half so they’re shorter and easier to eat.
In a wok or large skillet with higher sides, heat the oil. Place the chicken in it and brown it on both sides until it’s no longer pink. Remove and set aside.
In the still-hot pan, add carrots, celery and red peppers and saute for about 6 minutes or until they’re beginning to get soft but still firm.
Add the minced garlic to the veggies and saute for about 30 seconds.
Add the cabbage and stir everything together, heating it through but still leaving it crunchy. Remove the vegetables from the pan; set aside.
In the still-hot pan, add the broth, Worcestershire sauce, soy sauce and dry soup mix. Heat through, and then add back in your vegetables and chicken.
Drain your noodles and add them to the pan. Carefully stir everything together and then serve warm and topped with chopped green onions.
Notes
You can easily make this dish vegetarian by leaving out the chicken and using veggie broth.
You can use pork, shrimp or steak and any combination of veggies you like!
Store any leftover pancit in a sealed container in the fridge for two to three days.
Servings 0