Pancit Bihon (Rice Noodles)

Ingredients

• 8 oz Rice noodles (bihon)
• 1 lb Chicken breast (shredded)
• 1/2 lb Shrimp (peeled and deveined)
• 1 cup Carrot (julienned)
• 2 cups Cabbage (shredded)
• 1/2 cup Celery (sliced)
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 2 cups Chicken broth
• 2 tbsp Tamari (gluten-free)
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 8 oz of rice noodles in a large bowl and cover with warm water. Let them soak for 10 minutes until softened, then drain them completely.
2. 2Heat a large wok or 12-inch skillet over medium-high heat (approximately 375°F / 190°C). Add the 1 medium onion, chopped, and 3 cloves garlic, minced. Sauté for 1-2 minutes until they are fragrant and the onion is slightly softened.
3. 3Add the 1 lb of chicken breast, shredded, and the 1/2 lb of shrimp, peeled and deveined, to the wok. Cook, stirring occasionally, for 5-7 minutes until the chicken is no longer pink and the shrimp turn pink and opaque. The internal temperature of the chicken should reach 165°F (74°C).
4. 4Add the 1 cup of carrot, julienned, 2 cups of cabbage, shredded, and 1/2 cup of celery, sliced, to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5. 5Pour in the 2 cups of chicken broth and 2 tbsp of tamari. Bring the liquid to a simmer, which is when small bubbles start to appear around the edges of the pan.
6. 6Add the drained 8 oz of rice noodles to the wok. Toss everything together gently for 3-5 minutes, ensuring the noodles are fully coated with the sauce and the liquid is mostly absorbed. The noodles should be tender.
7. 7Season the pancit bihon with 1/2 tsp of salt and 1/4 tsp of black pepper. Stir well to combine.
8. 8Serve the pancit bihon hot.

Substitutions

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