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Prep Time:

15 minutes

Cook Time:

30 minutes


4 servings

Chicken Adobo with Pancit Noodles


4 large boneless skinless chicken thighs, chopped

3 Tbsp Inland Empire Spice Adobo Seasoning

3 Tbsp cooking oil (vegetable, canola, peanut, avocado--your choice)

1 large onion, chopped

3 medium carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 cup low-sodium chicken broth

1-2 Tbsp soy sauce (adjust based on salt preference)

4 "nests" of bean thread vermicelli* noodles (pancit noodles)

*available at Asian markets, and many grocery stores


Soak the bean thread noodles in a large bowl of hot water. Once they have softened some, use scissors to cut them apart, so the noodles aren't too long to twirl on a fork later. Leave soaking while you prepare the dish, and then drain right before they are added to the rest of the ingredients.

Place chicken in a bowl and coat with Adobo Seasoning. Heat a wok or very large skillet on medium-high. Add oil. When oil is hot, add seasoned chicken and stir fry until no longer pink (4-6 minutes.) Remove cooked chicken from pan onto a large plate, and set aside, keeping warm. 

To the same wok, without cleaning or draining, add the carrots, onion and celery. Stir fry these vegetables until they are just softened, 6-8 minutes. Add garlic and stir fry a minute more, until garlic aromatics are raised (that's a fancy way of saying you can smell the garlic cooking.)

Add chicken stock and soy sauce. Bring to a boil. Once boiling, add the drained noodles, stir very well to thoroughly coat the noodles and mix all ingredients. Cook, stirring occasionally, until all the liquid is absorbed and the noodles begin to fry in the pan. Taste, and adjust spice (add soy? add adobo? a little ground black pepper? kick it up with some red chile flakes? you please you!)

Return the chicken to the pan, mix thoroughly with the noodles and veggies, and cook long enough to reheat to piping hot. Serve immediately. (Creative garnishes encouraged. lime? cilantro? chopped peanuts?)

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