Pancit Bihon (Filipino Rice Noodles)

Ingredients

• 1 lb Rice noodles (bihon)
• 1 lb Chicken breast
• 1/2 lb Shrimp
• 1 medium Carrot
• 1/4 head Cabbage
• 2 stalks Celery
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy sauce
• 1/2 cup Chicken broth
• 2 tbsp Vegetable oil

Instructions

1. 1Place the 1 lb rice noodles in a large bowl and cover with warm water. Let them soak until they are softened, about 10-15 minutes.
2. 2While the noodles soak, prepare your ingredients: cut the 1 lb chicken breast into thin strips, and peel and devein the 1/2 lb shrimp. Finely chop the 3 cloves garlic and the 1 medium onion. Cut the 1 medium carrot into thin matchsticks. Slice the 1/4 head cabbage thinly. Cut the 2 stalks celery into thin slices.
3. 3Heat the 2 tbsp vegetable oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
4. 4Add the 3 cloves of chopped garlic and the 1 medium chopped onion to the hot oil. Stir constantly and cook until they are fragrant and the onion is softened, about 2-3 minutes.
5. 5Add the 1 lb chicken strips and the 1/2 lb shrimp to the skillet. Cook, stirring occasionally, until the chicken is no longer pink and the shrimp turn pink and opaque, about 4-6 minutes. The chicken should reach an internal temperature of 165°F (74°C).
6. 6Add the julienned 1 medium carrot, the sliced 1/4 head cabbage, and the sliced 2 stalks celery to the skillet. Stir and cook until the vegetables are tender-crisp, about 3-5 minutes.
7. 7Drain the soaked 1 lb rice noodles and add them to the skillet. Pour in the 1/4 cup soy sauce and the 1/2 cup chicken broth. Use tongs to toss everything together gently, ensuring the noodles and vegetables are evenly coated with the sauce.
8. 8Continue to cook, tossing occasionally, until the noodles are tender and have absorbed most of the liquid, about 5-7 minutes. The sauce should be mostly absorbed, with no large pools of liquid remaining.
9. 9Serve the Pancit Bihon hot.

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