Pancit Bihon (Dairy-Free)

Instructions

1. 1Place the about 225 g Bihon rice noodles in a large bowl and cover with warm water. Let them soak until they are softened, about 5-10 minutes, then drain them well.
2. 2Heat the 2 tbsp of cooking oil in a large wok or 30.48 cm skillet over medium-high heat (190.6°C / 190°C).
3. 3Add the 3 cloves of minced garlic and the 1 medium chopped onion to the hot oil. Cook, stirring constantly, for 1-2 minutes until they are fragrant and the onion is translucent.
4. 4Add the about 450 g of chicken breast, cut into bite-sized pieces, and the about 225 g of shrimp to the wok. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink inside and the shrimp turn pink and opaque. The chicken should reach an internal temperature of 74°C.
5. 5Add the 1 cup of carrots, cut into thin matchsticks, the 1 cup of cabbage, thinly sliced, and the 1/2 cup of celery, thinly sliced. Stir and cook for 3-4 minutes until the vegetables are slightly tender but still have a slight crispness.
6. 6Pour in the 1/4 cup of soy sauce and the 1 cup of chicken broth. Bring the mixture to a simmer.
7. 7Add the drained, softened about 225 g Bihon rice noodles to the wok. Use tongs to toss everything together gently, ensuring the noodles are fully coated with the sauce and mixed with the chicken, shrimp, and vegetables. Continue to cook for 3-5 minutes, tossing frequently, until the noodles are tender and have absorbed most of the sauce.
8. 8Serve the Pancit Bihon hot immediately.

Related Guides