Gluten-Free Pancit Bihon with Rice Noodles

Ingredients

• about 225 g Rice Noodles (Bihon)
• about 450 g Chicken Breast
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Celery
• 1/2 medium Onion
• 3 cloves Garlic
• 1/4 cup Tamari (Gluten-Free)
• 1/2 cup Chicken Broth
• 2 tbsp Vegetable Oil
• 4 Lemon wedges

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

Instructions

1. 1Place the about 225 g Rice Noodles (Bihon) in a large bowl and cover with warm water. Let them soak until softened, about 5-10 minutes. Drain the noodles thoroughly in a colander.
2. 2Cut the about 450 g Chicken Breast into thin strips, about 0.635 cm thick.
3. 3Heat the 2 tbsp Vegetable Oil in a large wok or 30.48 cm skillet over medium-high heat, about 190°C. Add the 1/2 medium Onion, chopped, and the 3 cloves Garlic, minced. Sauté for 1-2 minutes until the onion is softened and fragrant.
4. 4Add the about 450 g Chicken Breast strips to the wok. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5Add the 1 cup Carrots, thinly sliced, the 1 cup Cabbage, shredded, and the 1/2 cup Celery, thinly sliced. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
6. 6Add the drained about 225 g Rice Noodles (Bihon), the 1/4 cup Tamari (Gluten-Free), and the 1/2 cup Chicken Broth to the wok. Stir-fry for 2-3 minutes, tossing gently, until the noodles are heated through and have absorbed most of the sauce.
7. 7Serve the Pancit Bihon hot, garnished with the 4 Lemon wedges.

Substitutions

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