Pancit Bihon (Rice Noodles)

Ingredients

• about 450 g Bihon (rice noodles)
• about 450 g Chicken breast
• about 225 g Shrimp
• 1 cup Carrots
• 1 cup Cabbage
• 1/2 cup Celery
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy sauce
• 1 cup Chicken broth
• 2 tbsp Vegetable oil

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

Instructions

1. 1Place the about 450 g Bihon (rice noodles) in a large bowl and cover completely with warm water. Let them soak for 10 to 15 minutes, or until they are softened but not mushy. Drain them well in a colander.
2. 2Heat the 2 tbsp vegetable oil in a 30.48 cm wok or large skillet over medium-high heat (190.6°C / 190°C). Add the 3 cloves garlic, minced, and the 1 medium onion, chopped. Sauté for 2 to 3 minutes, until the garlic is fragrant and the onion is softened and translucent.
3. 3Add the about 450 g Chicken breast, cut into bite-sized pieces. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink on the outside. Add the about 225 g Shrimp and cook for another 2 to 3 minutes, until the shrimp turn pink and opaque.
4. 4Add the 1 cup Carrots, julienned, the 1 cup Cabbage, shredded, and the 1/2 cup Celery, sliced. Stir-fry for 3 to 5 minutes, until the vegetables are tender-crisp. They should still have a slight bite.
5. 5Pour in the 1/4 cup Soy sauce and the 1 cup Chicken broth. Bring the mixture to a simmer.
6. 6Add the drained about 450 g Bihon (rice noodles) to the wok. Use tongs to toss the noodles with the sauce and vegetables, ensuring they are evenly coated. Cook for 5 to 8 minutes, stirring frequently, until the noodles are tender and have absorbed most of the liquid. If the noodles seem dry, add a little more chicken broth or water.
7. 7Serve the Pancit Bihon hot immediately.

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