Pancit Bihon (Filipino Rice Noodles)

Ingredients

• 8 oz Rice Noodles (Bihon)
• 1 lb Chicken Breast
• 1/2 lb Shrimp
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Celery
• 1 piece Onion
• 3 cloves Garlic
• 1/4 cup Soy Sauce
• 1/2 cup Chicken Broth
• 2 tbsp Cooking Oil

Instructions

1. 1Place the 8 oz Rice Noodles (Bihon) in a large bowl and cover with warm water. Let them soak for 10 to 15 minutes, or until they are softened but not mushy. Drain the noodles well in a colander.
2. 2Prepare your ingredients: cut the 1 lb Chicken Breast into 1-inch pieces. Peel and devein the 1/2 lb Shrimp. Peel and finely mince the 3 cloves Garlic. Peel and finely chop the 1 piece Onion. Cut the 1 cup Carrots into thin matchsticks. Thinly slice the 1 cup Cabbage. Cut the 1/2 cup Celery into thin slices.
3. 3Heat the 2 tbsp Cooking Oil in a large wok or 12-inch skillet over medium-high heat, about 375°F (190°C).
4. 4Add the minced 3 cloves Garlic and chopped 1 piece Onion to the hot oil. Stir-fry for 1 to 2 minutes until they are fragrant and the onion is slightly softened.
5. 5Add the cut 1 lb Chicken Breast and the prepared 1/2 lb Shrimp to the wok. Cook, stirring frequently, for 5 to 7 minutes, or until the chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C), and the shrimp turns pink and opaque.
6. 6Add the matchstick 1 cup Carrots, sliced 1 cup Cabbage, and sliced 1/2 cup Celery to the wok. Stir-fry for another 3 to 4 minutes, until the vegetables are tender-crisp.
7. 7Add the drained 8 oz Rice Noodles (Bihon), 1/4 cup Soy Sauce, and 1/2 cup Chicken Broth to the wok. Toss everything together gently using tongs or two spatulas. Continue to stir-fry for 5 to 8 minutes, until the noodles have absorbed most of the liquid and are tender.
8. 8Serve the Pancit Bihon hot immediately.

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