Pancit Bihon (Rice Noodle Stir-Fry)

Ingredients

• about 225 g Rice Noodles (Bihon)
• about 450 g Chicken Breast
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Celery
• 1/2 cup Snow Peas
• 1/2 cup Onion
• 3 cloves Garlic
• 1/4 cup Coconut Aminos
• 1/2 cup Chicken Broth
• 1 tbsp Sesame Oil
• 2 tbsp Vegetable Oil
• 2 tbsp Green Onions

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

Instructions

1. 1Place the about 225 g Rice Noodles (Bihon) in a large heatproof bowl. Pour enough hot water over the noodles to fully submerge them. Let them soak for 5-7 minutes, or until they are pliable but still have a slight chew; then drain the noodles thoroughly in a colander and set them aside.
2. 2Cut the about 450 g Chicken Breast into thin strips, approximately 0.635 cm thick and 5.08 cm long. Mince the 3 cloves Garlic very finely. Chop the 1/2 cup 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, until it shimmers, reaching approximately 190°C. Add the minced 3 cloves Garlic and the chopped 1/2 cup Onion to the hot oil and sauté for 1-2 minutes, stirring constantly, until the onion pieces become translucent and the garlic is fragrant.
4. 4Add the about 450 g Chicken Breast strips to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides and no longer pink in the center. Use a meat thermometer to ensure the internal temperature of the thickest piece reaches 74°C; then remove the cooked chicken from the skillet and set it aside.
5. 5Add the 1 cup Carrots (cut into thin matchsticks, about 5.08 cm long), 1 cup Cabbage (shredded into 0.635 cm strips), 1/2 cup Celery (sliced thinly, about 0.635 cm thick), and 1/2 cup Snow Peas (trimmed) to the skillet. Stir-fry for 4-6 minutes, stirring frequently, until the vegetables are vibrant in color and tender-crisp, meaning they are slightly softened but still retain a firm texture when bitten.
6. 6Pour in the 1/4 cup Coconut Aminos and the 1/2 cup Chicken Broth. Stir all the ingredients together in the skillet and bring the liquid to a gentle simmer, where small bubbles appear around the edges, for 1-2 minutes.
7. 7Return the cooked about 450 g Chicken Breast strips to the skillet with the vegetables and simmering liquid. Add the drained about 225 g Rice Noodles (Bihon) to the skillet. Using tongs, gently toss all the ingredients together for 1-2 minutes, ensuring the noodles are fully coated with the sauce and heated through.
8. 8Remove the skillet from the heat. Stir in the 1 tbsp Sesame Oil and the 2 tbsp Green Onions (sliced thinly). Toss all the ingredients one final time to evenly distribute the oil and green onions throughout the dish.
9. 9Serve the Pancit Bihon hot immediately.

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