Pancit Bihon (Peanut-Free)

Instructions

1. 1Place the about 225 g Bihon rice noodles in a large bowl and cover them completely with warm water. Let them soak for 15 minutes, or until they are softened. Drain the noodles thoroughly in a colander.
2. 2Cut the about 450 g Chicken breast into bite-sized pieces, about 1.27 cm cubes. Prepare the about 225 g Shrimp by deveining and peeling them.
3. 3Heat the 2 tbsp Vegetable oil in a large 30.48 cm wok or skillet over medium-high heat, which is about 190°C.
4. 4Add the 1 medium Onion (chopped) and 3 cloves Garlic (minced) to the hot oil. Sauté for 1 to 2 minutes, stirring constantly, until they are fragrant and the onion is slightly softened.
5. 5Add the cut about 450 g Chicken breast and the prepared about 225 g Shrimp to the wok. Cook, stirring frequently, for 5 to 7 minutes, until the chicken is no longer pink inside and reaches an internal temperature of 74°C, and the shrimp turns opaque.
6. 6Add the 1 cup Carrots (julienned), 1 cup Cabbage (shredded), and 1/2 cup Celery (sliced) to the wok. Stir-fry for 2 to 3 minutes, until the vegetables are tender-crisp.
7. 7Add the drained about 225 g Bihon rice noodles, 1/4 cup Soy sauce, and 1/2 cup Chicken broth to the wok. Stir everything together continuously for 3 to 5 minutes, until the noodles are heated through and have absorbed most of the liquid.
8. 8Serve the Pancit Bihon immediately with the 4 wedges Lemon wedges on the side.

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