Pancit Bihon (Filipino Rice Noodles)

Ingredients

• about 225 g Bihon rice noodles
• about 450 g Chicken breast
• 1 medium Carrot
• 1/4 medium Cabbage
• 2 stalks Celery
• 1/2 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy sauce
• 2 cups Chicken broth
• 2 tbsp Vegetable oil

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

Instructions

1. 1Place the about 225 g Bihon rice noodles in a large bowl and cover with warm water. Let them soak for 10-15 minutes, or until they are soft and pliable. Drain them well and set aside.
2. 2Cut the about 450 g Chicken breast into 2.54 cm pieces. Shred the 1 medium Carrot and the 1/4 medium Cabbage into thin strips. Chop the 2 stalks Celery into 1.27 cm pieces. Finely mince the 3 cloves Garlic. Cut the 1/2 medium Onion into 1.27 cm pieces.
3. 3Heat the 2 tbsp Vegetable oil in a large 30.48 cm skillet or wok over medium-high heat (190.6°C / 190°C). Add the 1/2 medium Onion and 3 cloves Garlic and cook, stirring frequently, for 2-3 minutes, or until they are softened and fragrant.
4. 4Add the about 450 g Chicken breast pieces to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is browned on all sides and cooked through (internal temperature reaches 74°C / 74°C).
5. 5Add the 1 medium Carrot, 1/4 medium Cabbage, and 2 stalks Celery to the skillet. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are tender-crisp.
6. 6Pour in the 1/4 cup Soy sauce and the 2 cups Chicken broth. Stir everything together to combine.
7. 7Add the drained about 225 g Bihon rice noodles to the skillet. Toss gently with tongs to evenly distribute the noodles and coat them with the sauce. Cook for 5-8 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid.
8. 8Serve the Pancit Bihon hot.

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