Classic Filipino Chicken Pancit

Boil a large quantity of water in a massive pot over extremely high heat. Introduce chicken thighs into the boiling water and cook until they are no longer pink in their centers and the juices flow freely, approximately 30 minutes. Separate the flavorful liquid from the solids by pouring it into a separate container to reserve. Shred the cooked chicken thighs using two sturdy utensils.

Place a generous serving of noodles in a spacious bowl and pour the reserved chicken broth into it, adding additional hot water if necessary to cover the noodles completely. Allow the noodles to soften for 5 to 7 minutes, until they are tender enough to handle. Then, briefly submerge the noodles in cold water and drain them thoroughly before placing them back into a bowl.

Add a tablespoon of olive oil, along with some soy seasoning and sesame oil, to the bowl containing the noodles. Mix everything together thoroughly before setting it aside.

Heat a remaining amount of olive oil in a large skillet or wok over medium-high heat. Sear the minced garlic in the hot oil until it begins to turn a golden brown color, approximately 1 minute. Add the sliced onion and cook for another 2 minutes. Introduce the chicken, cabbage, and carrots into the skillet or wok. Stir-fry everything together for 3 to 4 minutes, seasoning with garlic salt as desired. Combine the chicken mixture with the noodles and add soy seasoning to taste before serving.