Pancit Bihon (Rice Noodles)

Ingredients

• 8 oz Rice Noodles (Bihon)
• 1 lb Chicken Breast (Sliced)
• 1/2 lb Shrimp (Peeled and Deveined)
• 1 cup Carrots (Julienned)
• 1 cup Cabbage (Shredded)
• 1/2 cup Celery (Sliced)
• 1 medium Onion (Diced)
• 3 cloves Garlic (Minced)
• 1/4 cup Soy Sauce (Wheat-Free Tamari)
• 1 cup Chicken Broth
• 2 tbsp Vegetable Oil
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place the 8 oz Rice Noodles (Bihon) in a large bowl and cover with warm water. Let them soak for 10 to 15 minutes, or until they are softened but not mushy. Drain the noodles thoroughly in a colander.
2. 2Heat the 2 tbsp Vegetable Oil in a large wok or 12-inch skillet over medium-high heat, which is about 375°F (190°C). Add the 1 medium Onion, diced, and the 3 cloves Garlic, minced, to the hot oil. Sauté for 1 to 2 minutes, until the onion is softened and the garlic is fragrant.
3. 3Add the 1 lb Chicken Breast, sliced, and the 1/2 lb Shrimp, peeled and deveined, to the wok. Cook, stirring occasionally, for 5 to 7 minutes, or until the chicken is no longer pink inside and the shrimp have turned opaque and pink. The chicken's internal temperature should reach 165°F (74°C).
4. 4Add the 1 cup Carrots, julienned, the 1 cup Cabbage, shredded, and the 1/2 cup Celery, sliced, to the wok. Stir-fry for 3 to 5 minutes, until the vegetables are tender-crisp.
5. 5Pour in the 1/4 cup Soy Sauce (Wheat-Free Tamari) and the 1 cup Chicken Broth. Bring the liquid to a simmer, which is when small bubbles appear around the edges of the pan.
6. 6Add the drained 8 oz Rice Noodles (Bihon) to the wok. Toss everything together gently to combine the noodles with the meat and vegetables. Continue to cook for 2 to 4 minutes, stirring frequently, until the noodles have absorbed most of the liquid and are tender.
7. 7Season the pancit bihon with the 1/4 tsp Salt and 1/4 tsp Black Pepper. Stir well to distribute the seasoning evenly.
8. 8Serve the Pancit Bihon hot.

Substitutions

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