Pancit Rolando

1 package rice noodles (approximately 1 pound)
4 cloves garlic minced
3 green onions chopped
2 tablespoons olive oil
patis (fish sauce to taste)
Broth:
6 chicken breasts
1 bay leaf
2 pepper corns
2 tablespoons patis or fish sauce
2 teaspoon ginger strips
2 green onions chopped
1 celery stick with leaves
Vegetables:
1 cup chopped cabbage
3 celery sticks cut into small pieces
2 carrots pared
1/2 cup chopped mushrooms
Sauce
juice of one lemon or two or 3 kalamanis (kalamansi is a lime like citrus fruit) mixed with the same amount of light soy sauce

Prepare the broth by combining all the ingredients in a saucepan and adding water to cover. Bring to a boil and simmer for 10 minutes. Strain and save broth. Debone chicken and cut into bite sized pieces.

Meanwhile chop the vegetables and soak the noodles in warm water until they are al dente (about 10 minutes)

In a wok, heat the oil, add the garlic and green onions. Stir fry until fragrant. Add deboned chicken and 1 tablespoon of patis and stir fry for about a minute until chicken is almost done. Add vegetables and another tablespoon of patis and stir. Add the noodles and another tablespoon of patis and stir. Add the saved broth and cover. When steam comes out of the cover, approximately 2-3 minutes, it is ready. Add patis to taste and black pepper. Serve with the sauce.

Some variations:

1. If you want a more lemony flavour, soak the noodles in lemon and soy sauce.
2. You can use pork instead of chicken but then you need to use chicken broth from a can or you own home made chicken broth.
3. You can substitute Chinese dried mushrooms for the mushrooms. Make sure to soak them for at least 20 minutes and you can use the water either in place of chicken broth or save it for mushroom soup.