Chicken Pancit

Instructions

1. Prepare the noodles
   Soak the rice noodles in warm water for 15 minutes until softened (or follow package instructions). If using egg noodles, cook according to package directions. Drain and set aside.
2. Cook the chicken
   Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove from the wok and set aside.
3. Sauté the aromatics
   In the same wok, add the remaining oil. Add the onions and garlic, sautéing for 2 minutes until fragrant and translucent. Be careful not to burn the garlic.
4. Cook the vegetables
   Add the carrots and stir-fry for 2 minutes. Add the cabbage and snow peas, continuing to stir-fry for another 2-3 minutes until vegetables are crisp-tender.
5. Combine and season
   Return the cooked chicken to the wok. Add the chicken broth, soy sauce, oyster sauce, and fish sauce. Stir to combine all ingredients and bring to a simmer.
6. Add the noodles
   Add the softened noodles to the wok and gently toss everything together, ensuring the noodles are coated with the sauce. Cook for 2-3 minutes until the noodles absorb the sauce and everything is well incorporated.
7. Finish and garnish
   Remove from heat and sprinkle with chopped green onions. Transfer to a large serving platter and serve hot with lemon wedges on the side for squeezing over individual portions.