We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with modifications: first, cut two boneless, skinless chicken breasts into thin strips, mix with 1 tsp soy sauce, cover, and place in fridge. Second, cook 8 oz sweet potato cellophane noodles as directed (until al dente), then drain, rinse with cold water, and set aside in a colander (see Note below). At the same time, julienne the following vegetables: ½ cup carrots (about 1 medium), 1 cup sugar snap peas (about 8 oz), and 1 cup red cabbage (about 8 oz). Third, heat a large wok on medium heat with 1 Tbsp neutral vegetable oil, then add 1 small onion (thinly sliced crosswise) and 3-4 garlic cloves (thinly sliced). Saute until onion begins to soften (about 2 mins), and then add the slivered chicken, sauteing on medium heat until the chicken no longer is pink (2 mins). Stir in 2 Tbsp each soy sauce and oyster sauce, coating the chicken. Fourth, stir in the julienned carrot, sugar snap peas, and cabbage and 1 cup chicken broth. Cook at medium-low, covered until the vegetables are on the crisp side of tender (about 2 mins). Then stir in the cooked cellophane noodles and continue cooking on medium-low until the noodles have absorbed the liquid. Season with freshly ground black pepper and drizzle with 1 tsp toasted sesame oil (this is not part of the original recipe). Finally, just before serving, squeeze the juice of a few lime wedges overtop. (Feb. 2020)
Note: The original recipe called for 8 oz bean thread noodles, but based on our pantry we used sweet potato cellophane noodles.
Cooking Adventures 