Pancit Bihon (Egg-Free)

Ingredients

• about 450 g Rice Noodles (Bihon)
• about 450 g Chicken Breast
• about 113 g Shrimp
• 1 cup Carrots
• 2 cups Cabbage
• 1/2 cup Celery
• 1 small Onion
• 3 cloves Garlic
• 1/4 cup Soy Sauce
• 1 cup Chicken Broth
• 2 tbsp Vegetable Oil
• 6 wedges Lemon Wedges

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

Instructions

1. 1Place the about 450 g Rice Noodles (Bihon) in a large bowl and cover them with warm water. Let them soak for 10 minutes, then drain the water completely.
2. 2Heat the 2 tbsp Vegetable Oil in a large wok or pan over medium heat (approximately 176.7°C / 175°C). Add the 3 cloves Garlic, minced, and the 1 small Onion, chopped. Sauté for 2-3 minutes until the onion is softened and both garlic and onion smell fragrant.
3. 3Add the about 450 g Chicken Breast, cut into bite-sized pieces, and the about 113 g Shrimp to the wok. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink inside (internal temperature reaches 74°C / 74°C) and the shrimp turns opaque pink.
4. 4Add the 1 cup Carrots, thinly sliced, the 2 cups Cabbage, shredded, and the 1/2 cup Celery, sliced. Stir-fry for 4-6 minutes until the vegetables are tender-crisp.
5. 5Add the drained about 450 g Rice Noodles (Bihon), the 1/4 cup Soy Sauce, and the 1 cup Chicken Broth to the wok. Stir everything together well and continue to cook for 5-8 minutes, stirring frequently, until the noodles have absorbed most of the liquid and are tender.
6. 6Serve the Pancit Bihon immediately, with the 6 wedges Lemon Wedges on the side for squeezing over the noodles.

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