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Gluten Free Pancit
Prep time
Cook time
Total time
Easy gluten free pancit.
Author: Jan Withington
Recipe type: Lunch
Cuisine: Filipino
Serves: 6
Ingredients
- 8 oz. rice vermicelli or rice sticks - GF
- 1 pound skinless and boneless chicken breast, cut into small cubes
- ½ of small green or red cabbage, thinly sliced
- 2 medium carrots, sliced into thin strips
- 3 green onions, sliced
- 3 cloves garlic, thinly sliced
- 1 teaspoon grated ginger, optional
- 1 small onion, cut into thin wedge
- 3 to 4 stalks celery, thinly sliced diagonally
- 1 red or green bell pepper, sliced into thin strips
- salt and black pepper
- 3 tablespoons vegetable oil
- 3 tablespoons Tamari soy sauce - GF
- ½ cup water, use sparingly
Instructions
- Soak the rice vermicelli in water until soft about 15 to 20 minutes. Drain and set aside.
- Season the chicken with salt and pepper, set aside.
- Heat a wok slowly from low and gradually increase heat to medium. Add 1 tablespoon of oil and cook the chicken until cooked through about 5 minutes and set aside.
- Add the remaining oil, sautƩ onions, and garlic until fragrant then add the ginger. Add the bell peppers, celery, cabbage, half of the green onions and carrots. Cook for few minutes and season with salt and pepper.
- Stir in the rice vermicelli, cook for few minutes adding some water to prevent from drying. Then add the chicken. Stir together with the soy sauce. Cook for another 3 minutes or so stirring and adjust salt and pepper to taste. Taste check if the noodles are tender.
- Garnish with remaining green onions. Deliciousness!
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