Gluten-Free Pancit Bihon with Rice Noodles

Instructions

1. 1Place the about 225 g of rice noodles in a large bowl and cover them with warm water. Let them soak until they are softened, then drain them completely and set them aside.
2. 2Prepare your ingredients: cut the about 450 g of chicken breast into thin strips, slice the 1 medium carrots, shred the 1/2 medium cabbage, and slice the 2 stalks of celery. Finely dice the 1 medium onion and mince the 3 cloves of garlic.
3. 3Heat the 2 tbsp of vegetable oil in a large wok or 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the diced onion and minced garlic and cook, stirring frequently, until they are softened and fragrant, about 2-3 minutes.
4. 4Add the chicken strips to the wok. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. The chicken should reach an internal temperature of 74°C.
5. 5Add the sliced carrots, shredded cabbage, and sliced celery to the wok. Stir-fry these vegetables with the chicken for 3-5 minutes, until they are tender-crisp.
6. 6Pour in the 2 cups of gluten-free chicken broth and the 3 tbsp of coconut aminos. Bring the liquid to a rolling boil.
7. 7Add the soaked and drained rice noodles to the wok. Stir gently to combine them with the chicken and vegetables. Continue to stir-fry until the noodles are fully cooked and have absorbed most of the liquid, about 5-8 minutes.
8. 8Taste the dish and season with salt and pepper as needed. Serve the Gluten-Free Pancit Bihon hot.

Substitutions

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