Pancit Bihon (Dairy-Free)

Ingredients

• 8 oz Bihon noodles (rice noodles)
• 1 lb Chicken breast (sliced)
• 1/2 lb Shrimp (peeled and deveined)
• 1 cup Carrots (julienned)
• 2 cups Cabbage (shredded)
• 1/2 cup Celery (sliced)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1/4 cup Soy sauce (or coconut aminos)
• 2 cups Chicken broth
• 2 tbsp Cooking oil
• for serving Lemon wedges

Instructions

1. 1Place the 8 oz of Bihon noodles in a large bowl and cover with warm water. Let them soak for 10-15 minutes, or until they are softened but not mushy. Drain the noodles well and set them aside.
2. 2Place a large wok or 12-inch skillet over medium-high heat (400°F / 200°C). Add the 2 tablespoons of cooking oil. Once the oil is shimmering, add the 3 cloves of minced garlic and the 1 medium diced onion. Cook, stirring constantly, for 1-2 minutes until they are fragrant and the onion is translucent.
3. 3Add the 1 lb of sliced chicken breast to the wok. Cook, stirring occasionally, for 5-7 minutes until the chicken is browned on all sides. Add the 1/2 lb of shrimp and cook for another 2-3 minutes, until the shrimp turns pink and opaque. The internal temperature of the chicken should reach 165°F (74°C).
4. 4Add the 1 cup of julienned carrots, 2 cups of shredded cabbage, and 1/2 cup of sliced celery to the wok. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. They should still have a slight bite to them.
5. 5Pour in the 1/4 cup of soy sauce (or coconut aminos) and the 2 cups of chicken broth. Stir everything together and bring the liquid to a gentle simmer. Let it simmer for 2 minutes.
6. 6Add the drained 8 oz of Bihon noodles to the wok. Use tongs to toss the noodles gently with the sauce and vegetables. Continue to cook, tossing frequently, for 5-7 minutes, or until the noodles have absorbed most of the liquid and are fully cooked. They should be tender.
7. 7Serve the Pancit Bihon hot, with lemon wedges on the side for squeezing over the noodles.

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