Pancit

Before you start

• a wok or your widest pan, and everything chopped before it is lit

Ingredients

Serves 2 · dimmer marks are storecupboard

• 220gchicken breast
• 100gprawns
• 130grice vermicelli — bihon
• 1½ tbspoil
• 150gcabbage
• 1carrot
• 100ggreen beans
• 4garlic cloves
• 1onion
• 3 tbspsoy sauce
• 400mlchicken stock
• 2spring onions
• 2calamansi or lime

Method

6 steps

1. soak · 20m walk away

   Vermicelli in warm water until bendy but still firm to the bite. They finish in the pan, and softened right through now they will not survive the tossing.

2. chop · 12m

   Chicken sliced thin, cabbage shredded, carrot and beans into fine strips, garlic and onion chopped. Stock and soy measured out. Nothing lit before this is finished.

3. fry · 8m

   Garlic and onion in the oil, then the chicken spread out and cooked right through with no pink, then the prawns for two minutes until opaque. Both lifted out so they do not overcook while the noodles work.

4. fry · 4m

   Carrot, beans and cabbage in for two or three minutes — still with some crunch, because they carry on softening once the noodles go in.

5. simmer · 8m

   Drained noodles in with the soy and a ladle of stock, tossed with two spoons until it has all gone, then the next ladle, and so on until the noodles are soft and the pan is nearly dry.

6. finish · 3m

   Chicken and prawns folded back through to warm, spring onion over, and the citrus cut into wedges and squeezed at the table rather than in the pan.