Gluten-Free Pancit Bihon (Rice Noodle Stir-Fry)

Ingredients

• 8 oz Rice noodles (bihon)
• 1 lb Chicken breast
• 1/2 lb Shrimp
• 1 cup Carrots
• 2 cups Cabbage
• 1/2 cup Celery
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Coconut aminos
• 1/2 cup Chicken broth
• 1/4 tsp Ground black pepper
• 2 tbsp Vegetable oil

Instructions

1. 1Place the 8 oz of rice noodles in a large bowl and cover them with warm water. Let them soak for 10 to 15 minutes, or until they are softened. Once softened, drain the noodles well in a colander.
2. 2Prepare your protein and vegetables: cut the 1 lb of chicken breast into thin, bite-sized strips. Peel and devein the 1/2 lb of shrimp. Finely chop the 1 medium onion and mince the 3 cloves of garlic. Cut the 1 cup of carrots into thin matchsticks. Thinly slice the 2 cups of cabbage. Cut the 1/2 cup of celery into thin slices.
3. 3Heat 2 tablespoons of vegetable oil in a large wok or 12-inch skillet over medium-high heat, which is about 375°F (190°C). Add the chopped onion and minced garlic to the hot oil. Sauté for 1 to 2 minutes, stirring constantly, until they are fragrant and the onion is slightly softened.
4. 4Add the chicken strips and shrimp to the wok. Cook, stirring occasionally, for 5 to 7 minutes, or until the chicken is cooked through (no longer pink inside, reaching an internal temperature of 165°F or 74°C) and the shrimp are pink and opaque.
5. 5Add the carrots, cabbage, and celery to the wok. Stir-fry with the chicken and shrimp for 3 to 5 minutes, until the vegetables are slightly tender but still have a slight crispness.
6. 6Add the drained 8 oz of rice noodles, 1/4 cup of coconut aminos, and 1/2 cup of chicken broth to the wok. Stir everything together gently to combine. Continue to stir-fry for 3 to 5 minutes, until the noodles are fully cooked and have absorbed most of the liquid.
7. 7Season the dish with 1/4 teaspoon of ground black pepper. Stir well to distribute the pepper evenly. Serve the Gluten-Free Pancit Bihon hot.

Substitutions

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