Pancit Bihon (Rice Noodles)

Ingredients

• about 225 g Bihon (rice noodles)
• about 450 g Chicken breast
• 1 cup Carrots
• 2 cups Cabbage
• 1/2 cup Celery
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy sauce
• 1 cup Chicken broth
• 2 tbsp Cooking oil
• 1/4 tsp Ground black pepper

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

Instructions

1. 1Place the about 225 g of Bihon (rice noodles) in a large bowl and cover with warm water. Let them soak until they are softened, about 5-10 minutes. Drain the noodles well in a colander.
2. 2Cut the about 450 g of Chicken breast into thin strips, about 0.635 cm thick. Finely mince the 3 cloves of Garlic and dice the medium Onion.
3. 3Heat the 2 tbsp of Cooking oil in a large wok or 30.48 cm skillet over medium heat, about 150°C. Add the minced garlic and diced onion and cook, stirring frequently, until they are softened and the onion is translucent, about 3-5 minutes.
4. 4Add the chicken strips to the wok. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C, about 5-7 minutes.
5. 5Add the 1 cup of Carrots (cut into thin matchsticks), 2 cups of Cabbage (shredded), and 1/2 cup of Celery (thinly sliced) to the wok. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
6. 6Pour in the 1 cup of Chicken broth and 1/4 cup of Soy sauce. Bring the liquid to a simmer, about 93°C.
7. 7Add the drained Bihon (rice noodles) to the wok. Stir and toss gently with tongs to combine with the chicken and vegetables. Continue to stir-fry for 5-8 minutes, or until the noodles are fully cooked and have absorbed most of the liquid.
8. 8Season the pancit with 1/4 tsp of Ground black pepper. Stir to distribute evenly. Serve the Pancit Bihon hot.

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