Pancit Bihon (Rice Noodles)

Ingredients

• 1 lb Rice noodles (bihon)
• 1 lb Chicken breast
• 1 medium Carrots
• 1/4 head Cabbage
• 2 stalks Celery
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy sauce (coconut aminos)
• 2 cups Chicken broth
• 2 tbsp Vegetable oil

Instructions

1. 1Place the 1 lb rice noodles in a large bowl and cover with warm water. Let them soak for 15 minutes, or until they are softened and pliable. Drain the noodles well and set aside.
2. 2Prepare your vegetables and chicken: cut the 1 lb chicken breast into bite-sized pieces (about 1-inch cubes). Finely chop the 3 cloves garlic and 1 medium onion. Thinly slice the 1 medium carrots, shred the 1/4 head cabbage, and thinly slice the 2 stalks celery.
3. 3Heat 2 tbsp vegetable oil in a large wok or 12-inch skillet over medium-high heat (about 375°F or 190°C). Add the chopped 1 medium onion and 3 cloves garlic. Cook, stirring frequently, for 1-2 minutes until they smell fragrant and the onion is starting to soften.
4. 4Add the bite-sized pieces of 1 lb chicken breast to the wok. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
5. 5Add the sliced 1 medium carrots, shredded 1/4 head cabbage, and sliced 2 stalks celery to the wok. Stir everything together and cook for 5 minutes, until the vegetables are tender-crisp.
6. 6Pour in the 1/4 cup soy sauce (or coconut aminos) and 2 cups chicken broth. Stir well and bring the mixture to a rolling boil.
7. 7Add the drained 1 lb rice noodles to the wok. Toss gently to combine them with the chicken and vegetables. Cook for 5-8 minutes, stirring often, 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, 1/4 cup at a time.
8. 8Serve the Pancit Bihon hot.

Substitutions

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