Pancit Bihon (Rice Noodles)

Instructions

1. 1Place the about 225 g Bihon rice noodles in a large bowl and cover with warm water. Let them soak until they are softened, which usually takes about 10-15 minutes. Once softened, drain them well.
2. 2Heat the 2 tbsp of vegetable oil in a large wok or pan over medium-high heat, which is about 190°C.
3. 3Add the 3 cloves of minced garlic and the 1/2 medium chopped onion to the hot oil. Cook, stirring constantly, for about 1-2 minutes until they are fragrant and the onion looks softened.
4. 4Add the about 450 g of chicken breast, cut into bite-sized pieces, to the wok. Cook, stirring occasionally, for about 5-7 minutes until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5Add the 1 cup of julienned carrots, the 2 cups of shredded cabbage, and the 1/2 cup of sliced celery to the wok. Stir-fry everything together for 3 minutes until the vegetables are slightly tender but still have a bit of crispness.
6. 6Pour in the 2 cups of chicken broth, the 1/4 cup of gluten-free soy sauce, and the 2 tbsp of egg-free oyster sauce. Stir to combine and bring the liquid to a gentle simmer.
7. 7Add the drained about 225 g Bihon rice noodles to the simmering liquid in the wok. Toss gently to coat the noodles with the sauce and vegetables. Cook for another 5-7 minutes, stirring occasionally, until the noodles have absorbed most of the liquid and are tender. Make sure to stir to prevent sticking.
8. 8Serve the Pancit Bihon hot immediately.

Substitutions

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