Andorran-style Pancit Cabagan

Ingredients

In this Andorran adaptation of Pancit Cabagan, we incorporate Andorran flavors by using local ingredients and spices. The traditional Filipino soy sauce is replaced with Andorran olive oil, which adds a distinct Mediterranean touch. Additionally, we enhance the dish with Andorran herbs and a squeeze of lemon to elevate the flavors and give it a refreshing twist. We alse have the original recipe for Pancit Cabagan, so you can check it out.

• 250g (8.8 oz) egg noodles 250g (8.8 oz) egg noodles
• 2 tablespoons Andorran olive oil 2 tablespoons Andorran olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 100g (3.5 oz) green beans, trimmed and halved 100g (3.5 oz) green beans, trimmed and halved
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the egg noodles according to the package instructions. Drain and set aside.
2. 2.
   Heat the Andorran olive oil in a large pan or wok over medium heat.
3. 3.
   Add the minced garlic and sliced onion to the pan and sauté until fragrant and golden.
4. 4.
   Add the sliced chicken breast and cook until lightly browned and cooked through.
5. 5.
   Stir in the julienned carrot, sliced red bell pepper, and halved green beans. Cook for a few minutes until the vegetables are tender-crisp.
6. 6.
   Add the cooked egg noodles to the pan and toss to combine with the vegetables and chicken.
7. 7.
   In a small bowl, whisk together the soy sauce, oyster sauce, and lemon juice. Pour the sauce over the noodles and stir well to coat.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
10. 10.
    Remove from heat and garnish with fresh parsley or cilantro.
11. 11.
    Serve the Andorran-style Pancit Cabagan hot, with lemon wedges on the side for squeezing over the dish.

Treat your ingredients with care...

• Egg noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook when stir-fried with the other ingredients.

Tips & Tricks

• For a spicier kick, add a dash of Andorran hot sauce or sprinkle some red pepper flakes.
• Feel free to add other vegetables such as mushrooms or snow peas for extra flavor and texture.
• If you prefer a vegetarian version, substitute the chicken with tofu or tempeh.
• Customize the dish by adding Andorran cured ham or sausage for a meatier option.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Andorran-style Pancit Cabagan as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of Andorran white wine or a refreshing lemonade.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley or cilantro to add a pop of color. Serve it in a vibrant Andorran ceramic bowl to enhance the visual appeal.