Pancit Bihon (Peanut-Free)

Ingredients

• 8 oz Bihon rice noodles
• 1 lb Chicken breast
• 1/2 lb Shrimp
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Celery
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy sauce
• 1/2 cup Chicken broth
• 2 tbsp Vegetable oil
• 4 wedges Lemon wedges

Instructions

1. 1Place the 8 oz 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 1 lb Chicken breast into bite-sized pieces, about 1/2-inch cubes. Prepare the 1/2 lb Shrimp by deveining and peeling them.
3. 3Heat the 2 tbsp Vegetable oil in a large 12-inch wok or skillet over medium-high heat, which is about 375°F (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 1 lb Chicken breast and the prepared 1/2 lb 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 165°F (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 8 oz 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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