Ingredients

• 1 , 10.5 ounce
• 1 cup dried wood ear mushrooms , tenga ng daga
• 1 tablespoon vegetable oil
• 1 clove garlic , minced
• 1 small onion , chopped
• 0.5 teaspoons achiote powder
• 1.75 cups chopped cooked chicken
• 2 teaspoons soy sauce
• 1 teaspoon fish sauce
• 1 cube chicken bouillon
• 1 cup water
• 1 , 8 ounce
• 1 small head bok choy , chopped
• 1 carrot , chopped
• 0.25 teaspoons ground black pepper , or to taste
• 1 pinch chili powder , Optional
• 2 hard-boiled eggs , sliced

Instructions

1. 1 Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to desired length; set aside. Soak mushrooms in a second bowl of water; set aside to soften.
2. 2 Heat oil in a saucepan over medium-high heat. Cook and stir garlic in hot oil until browned, about 2 minutes. Remove garlic to a bowl and set aside for garnish. Add onion and achiote powder to the saucepan and sauté until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon until dissolved. Pour in 1 cup water and bring to a boil.
3. 3 Drain softened mushrooms and cut into 1-inch pieces.
4. 4 Toss cabbage, bok choy, and carrot into boiling water mixture. Add vermicelli, mushrooms, black pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Transfer pancit to a platter. Garnish with egg slices and browned garlic.

Nutrition per serving