Pancit Bihon (Egg-Free)

Ingredients

• about 225 g Bihon Noodles
• about 450 g Chicken Breast
• about 225 g Shrimp
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Celery
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy Sauce
• 1 cup Chicken Broth
• 2 tbsp Cooking Oil

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

Instructions

1. 1Place the about 225 g Bihon Noodles in a large bowl and cover with warm water. Let them soak until they are softened, about 5-10 minutes. Drain them well and set aside.
2. 2Heat the 2 tbsp Cooking Oil in a large 30.48 cm skillet or wok over medium-high heat (190.6°C / 190°C). Add the 1 medium Onion, chopped, and the 3 cloves Garlic, minced. Sauté for 1-2 minutes until the onion is translucent and the garlic is fragrant.
3. 3Add the about 450 g Chicken Breast, cut into bite-sized pieces, to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and reaches an internal temperature of 74°C. Add the about 225 g Shrimp and cook for another 2-3 minutes until the shrimp turn pink and opaque.
4. 4Add the 1 cup Carrots, cut into thin matchsticks, the 1 cup Cabbage, thinly sliced, and the 1/2 cup Celery, thinly sliced, to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. 5Pour in the 1/4 cup Soy Sauce and the 1 cup Chicken Broth. Stir everything together and bring the liquid to a simmer, cooking for 1 minute.
6. 6Add the drained about 225 g Bihon Noodles to the skillet. Toss gently with tongs for 2-3 minutes, ensuring the noodles absorb the sauce and are heated through. The noodles should be tender.
7. 7Serve the Pancit Bihon hot immediately.

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