Pancit Bihon (Rice Noodles)

Ingredients

• about 450 g Rice noodles (bihon)
• about 450 g 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

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

Instructions

1. 1Place the about 450 g 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 about 450 g chicken breast into bite-sized pieces (about 2.54 cm 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 30.48 cm skillet over medium-high heat (about 190.6°C 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 about 450 g 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 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 about 450 g 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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