Pancit Bihon (Rice Noodles)

Ingredients

• about 340 g Bihon Noodles
• about 450 g 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

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

Instructions

1. 1Place the about 340 g 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 30.48 cm skillet over medium-high heat (190.6°C / 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 about 450 g 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 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 about 340 g 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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