Pancit Bihon (Rice Noodles)

Ingredients

• 8 oz Bihon (Rice Noodles)
• 1 lb Chicken Breast
• 1 medium Carrots
• 2 cups Cabbage
• 2 stalks Celery
• 1 medium Onion
• 3 cloves Garlic
• 2 cups Chicken Broth
• 3 tbsp Soy Sauce
• 2 tbsp Cooking Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Place the 8 oz Bihon (Rice Noodles) in a large bowl and cover with warm water. Let them soak for 10 to 15 minutes, or until they are soft and pliable. Drain the noodles well and set them aside.
2. 2Prepare your ingredients: Dice the 1 medium Onion. Mince the 3 cloves Garlic. Cut the 1 lb Chicken Breast into bite-sized pieces. Thinly slice the 1 medium Carrots. Shred the 2 cups Cabbage. Slice the 2 stalks Celery.
3. 3Heat the 2 tbsp Cooking Oil in a large wok or pan over medium heat (350°F / 175°C). Add the diced 1 medium Onion and minced 3 cloves Garlic. Cook, stirring frequently, for about 2 to 3 minutes, until they are fragrant and the onion is translucent.
4. 4Add the bite-sized pieces of 1 lb Chicken Breast to the wok. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is browned on all sides.
5. 5Add the sliced 1 medium Carrots, shredded 2 cups Cabbage, and sliced 2 stalks Celery to the wok. Stir everything together and cook for another 3 to 5 minutes, until the vegetables are slightly tender but still have a little crispness.
6. 6Pour in the 2 cups Chicken Broth and 3 tbsp Soy Sauce. Bring the liquid to a gentle simmer, which is a low boil with small bubbles appearing.
7. 7Add the drained 8 oz Bihon (Rice Noodles) to the wok. Use tongs to toss the noodles gently, ensuring they are coated with the liquid and mixed with the chicken and vegetables. Cook for 5 to 8 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid.
8. 8Stir in the 1/2 tsp Salt and 1/4 tsp Pepper. Taste the noodles and add more salt or pepper if needed. Serve the Pancit Bihon hot.

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