Now that itís officially fall, send me your warmest dishes. Do you have a great soup or chili recipe youíre willing to share? If so, e-mail them to Rochelle.firstname.lastname@example.org. And donít forget October means pumpkin-season. If youíve got a great pumpkin dish buried deep inside your recipe box, dig it out and send it my way. The following is a Carrasco family favorite that is sure to send your family running to the dinner table. Bon appetite!
By CHARLIE CARRASCO
1 (12-oz) package dried rice noodles (use angel hair pasta)
1 tsp. vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
1/4 cup soy sauce
1/2 cup chicken broth
2 lemons - cut into wedges, for garnish
In a pot bring water to a boil, cook noodles to package specification. Heat oil in a wok or large skillet over medium heat. Cook chicken until no longer pink. remove chicken and set aside. Saute onion and garlic until soft. Stir in cooked chicken, cabbage, carrots, soy sauce and chicken broth. Cook until cabbage begins to soften. Place in noodles and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.