Pancit Bihon (Rice Noodles)

Ingredients

• 12 oz Bihon Noodles
• 1 lb Chicken Breast
• 1 cup Carrots
• 2 cups Cabbage
• 1/2 cup Celery
• 1/2 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy Sauce
• 1 cup Chicken Broth
• 2 tbsp Vegetable Oil

Instructions

1. 1Place the 12 oz Bihon Noodles in a large bowl and cover with warm water. Let them soak for 10-15 minutes, or until they are soft and pliable. Drain them well and set aside.
2. 2Heat the 2 tbsp Vegetable Oil in a large 12-inch skillet over medium-high heat (375°F / 190°C). Add the 1/2 medium Onion, chopped, and the 3 cloves Garlic, minced. Sauté for 1-2 minutes until the onion is translucent and the garlic is fragrant.
3. 3Add the 1 lb Chicken Breast, cut into bite-sized pieces, to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. 4Add the 1 cup Carrots, thinly sliced, the 2 cups Cabbage, shredded, and the 1/2 cup Celery, thinly sliced, to the skillet. Stir and cook for 3-5 minutes until the vegetables are tender-crisp.
5. 5Pour in the 1/4 cup Soy Sauce and the 1 cup Chicken Broth. Stir to combine everything in the skillet.
6. 6Add the drained 12 oz Bihon Noodles to the skillet. Toss gently with tongs to coat the noodles in the sauce and distribute the chicken and vegetables evenly. Cook for 3-5 minutes, stirring frequently, until the noodles are tender and have absorbed most of the liquid.
7. 7Serve the Pancit Bihon hot.

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