Have you ever wanted to eat a meal from your youth? Maybe one that reminds you of time with your family? This recipe always makes me think of my mom. She made many variations of this Filipino dish throughout my childhood and it always was a hit. I hope you enjoy it and make it for your family.

8 oz Wei Wei noodles
8 oz bean thread noodles
2 large eggs, beaten
3 tbsp olive oil
2 stalks celery, sliced thin
2 carrots, peeled and sliced thin
1 chicken breast, sliced
2 cloves garlic, minced
Salt, to taste
Pepper, to taste
2 to 3 tbsp fish sauce
2 tbsp soy sauce
1 c orange juice
1/2 lime, juiced

Soak the noodles in hot water until soft and drain, about 15-30 minutes; set aside.

Pan fry a couple of beaten eggs, cut into thin strips and set aside. Heat your skillet over medium-high heat; add the olive oil. Sauté celery and carrots for about 3 minutes. Add the chicken, seasoning with salt and pepper and the fish sauce. Add the garlic, cook for an additional minute. Once the vegetables and chicken are cooked through, add your drained noodles. (This may have to be done in two batches. If so, then reserve half of the vegetables and chicken.) Add the orange juice, lime juice and soy sauce. Stir together well. Taste to see if the noodles need more soy sauce or fish sauce, or maybe even lime juice. Once seasoned how you like it, gently fold in the egg to the noodles.

Enjoy!