Pancit Bihon (Rice Noodles)

Instructions

1. 1Place the about 225 g Bihon rice noodles into a large bowl and cover them completely with warm water. Let the noodles soak for 10 to 15 minutes, until they are soft and pliable. Drain the noodles thoroughly in a colander and set aside.
2. 2Prepare the remaining ingredients: Cut the about 450 g Chicken breast into thin strips, approximately 5 cm long and about 0.64 cm wide. Peel the 1 medium Carrot and thinly slice it into rounds or matchsticks, about 0.32 cm thick. Thinly slice the 1 cup Cabbage into strips, about 0.64 cm wide. Trim the ends of the 2 stalks Celery and thinly slice them into about 0.64 cm pieces. Peel the 1/2 medium Onion and finely mince it. Peel the 3 cloves Garlic and finely mince them.
3. 3Heat the 2 tbsp Vegetable oil in a large about 30 cm pan or wok over medium-high heat (400°F / 200°C). Add the finely minced 1/2 medium Onion and the finely minced 3 cloves Garlic to the hot oil. Cook, stirring constantly, for 1 minute, until the onion is translucent and the garlic is fragrant.
4. 4Add the about 450 g Chicken breast strips to the pan with the onion and garlic. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C.
5. 5Add the thinly sliced 1 medium Carrot, the thinly sliced 1 cup Cabbage, and the thinly sliced 2 stalks Celery to the pan with the chicken. Stir the ingredients together and cook for 3 to 5 minutes, until the vegetables are slightly softened but still retain a slight crispness.
6. 6Pour the 2 cups Chicken broth into the pan. Bring the mixture to a gentle simmer over medium-high heat. Let it simmer gently for 2 minutes.
7. 7Add the drained about 225 g Bihon rice noodles and the 2 tbsp Coconut aminos to the pan. Stir everything together gently, ensuring the noodles are submerged in the simmering broth. Cook for 5 to 8 minutes, stirring occasionally, until the noodles have absorbed most of the liquid and are tender.
8. 8Add the 1 tbsp Soy sauce, 1/2 tsp Salt, and 1/4 tsp Black pepper to the Pancit Bihon in the pan. Stir gently to combine all the ingredients thoroughly. Remove the pan from the heat and serve hot.

Substitutions

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