Dairy-Free, Egg-Free Pancit Bihon

Ingredients

• about 225 g Bihon (rice noodles)
• about 450 g Chicken breast
• 1 cup Carrots
• 2 cups Cabbage
• 1/2 cup Celery
• 1/2 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy sauce
• 1 cup Chicken broth
• 2 tbsp Coconut oil
• 2 tbsp Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g of Bihon (rice noodles) in a large bowl and cover with warm water. Let them soak for 10 minutes, then drain them thoroughly.
2. 2Cut the about 450 g of Chicken breast into 2.54 cm pieces. Peel and finely mince the 3 cloves Garlic. Peel and finely chop the 1/2 medium Onion.
3. 3Heat the 2 tbsp of Coconut oil in a large wok or 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the about 450 g of chicken pieces and cook, stirring occasionally, for 5-7 minutes, until browned on all sides and cooked through (internal temperature reaches 74°C / 74°C). Remove the cooked chicken from the wok and set it aside on a plate.
4. 4Add the chopped 1/2 medium Onion and minced 3 cloves Garlic to the same wok. Cook, stirring, for 2-3 minutes until the onion is softened and translucent, and the garlic is fragrant.
5. 5Cut the 1 cup of Carrots into thin matchsticks. Cut the 1/2 cup of Celery into thin slices. Add the carrots, cabbage, and celery to the wok with the onions and garlic. Stir-fry for 5 minutes until the vegetables are tender-crisp.
6. 6Pour the 1 cup of Chicken broth and 1/4 cup of Soy sauce into the wok with the vegetables. Bring the liquid to a simmer over medium-high heat (204.4°C / 200°C).
7. 7Add the drained about 225 g of Bihon (rice noodles) and the cooked about 450 g of chicken pieces to the simmering liquid in the wok. Stir everything together gently to combine. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid.
8. 8Chop the 2 tbsp of Green onions. Sprinkle the chopped green onions over the pancit bihon. Serve hot.

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