Pancit Bihon (Rice Noodles)

Ingredients

• 1 lb Rice Noodles (Bihon)
• 1 cup Chicken Breast (cooked and shredded)
• 1/2 lb Shrimp (peeled and deveined)
• 1 cup Carrots
• 2 cups Cabbage
• 1/2 cup Celery
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Soy Sauce (Gluten-Free)
• 1 cup Chicken Broth
• 2 tbsp Cooking Oil
• 1/2 tsp Black Pepper

Instructions

1. 1Place the 1 lb Rice Noodles (Bihon) in a large bowl and cover with warm water. Let them soak for 10-15 minutes, or until they are softened but not mushy. Drain them well and set aside.
2. 2Heat the 2 tbsp Cooking Oil in a large wok or 12-inch skillet over medium heat (350°F / 175°C).
3. 3Add the 3 cloves Garlic (minced) and the 1 medium Onion (chopped) to the hot oil. Sauté for 2-3 minutes, stirring constantly, until the onion is softened and the garlic is fragrant, but not browned.
4. 4Add the 1/2 lb Shrimp (peeled and deveined) to the wok. Cook for 2-3 minutes, stirring, until the shrimp turn pink and opaque. The internal temperature should reach 145°F (63°C).
5. 5Add the 1 cup Chicken Breast (cooked and shredded), 1 cup Carrots (julienned), 2 cups Cabbage (shredded), and 1/2 cup Celery (sliced). Sauté for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
6. 6Pour in the 1/4 cup Soy Sauce (Gluten-Free) and 1 cup Chicken Broth. Stir to combine everything in the wok.
7. 7Add the drained 1 lb Rice Noodles (Bihon) to the wok. Toss gently with tongs for 3-5 minutes, ensuring the noodles are evenly coated with the sauce and heated through. The noodles should be pliable and fully incorporated with the other ingredients.
8. 8Season the Pancit Bihon with 1/2 tsp Black Pepper. Stir one last time to distribute the pepper evenly.
9. 9Serve the Pancit Bihon hot immediately.

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