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Author Notes: I discovered pancit in Beirut, through a Filippino lady that lived there for fourteen years before going back home to marry. It is a versatile dish and can be made with chicken or pork as well. —Taste of Beirut
- 8 ounces rice sticks
- 8 ounces large shrimps
- 3 pieces chicken with bones
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 2 cups shredded snow peas
- 2 cups chopped onion
- 1 tablespoon mashed garlic
- 3 tablespoons soy sauce (or to taste)
- 2 tablespoons sesame oil
- 1 tablespoon Aleppo pepper or chili powder
- 1 teaspoon Black pepper
- 2 pieces limes, quartered
- 1 bunch scallions
- Make the chicken stock by browning the chicken in sesame oil and covering it with water and some seasonings
- Let the chicken simmer for one hour; cool and strain the stock
- Shred the chicken into pieces and set aside
- Peel the shrimps and cut off the heads and place in the stock
- Simmer the shrimp heads and skin in the stock for 30 minutes and strain
- Sprinkle the pepper on the shrimp and set aside
- Heat some oil in a pot and fry the shrimp for 3 minutes till pink
- remove the shrimp and add the onions and shredded veggies and fry for 3 minutes
- Add the mashed garlic and soy sauce and stir one minute
- Remove the veggies and add the stock and bring it to a simmer
- Add the rice sticks and cook in the stock for about 5 minutes
- Add the veggies, shrimp, shredded chicken to the noodles and adjust seasonings
- Serve with chopped scallions and limes
- This recipe was entered in the contest for Your Best Seafood Pasta
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