Pancit Bihon (Rice Noodles) (Soy-Free)

Ingredients

• about 225 g Bihon Rice Noodles
• about 450 g Chicken Breast
• about 225 g Shrimp
• 1 Carrot
• 2 cups Cabbage
• 2 stalks Celery
• 1 Onion
• 3 cloves Garlic
• 1/2 cup Chicken Broth
• 2 tbsp Coconut Aminos
• 1 tbsp Fish Sauce
• 2 tbsp Vegetable Oil

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

Instructions

1. 1Place the about 225 g Bihon Rice Noodles in a large bowl and cover with warm water. Let them soak until softened, about 5-10 minutes. Drain the noodles thoroughly.
2. 2Cut the about 450 g Chicken Breast into 2.54 cm pieces. Peel and mince the 3 cloves Garlic. Peel and dice the 1 Onion. Peel and thinly slice the 1 Carrot. Wash and thinly slice the 2 stalks Celery. Wash and shred the 2 cups Cabbage. Peel and devein the about 225 g Shrimp, if not already done.
3. 3Heat the 2 tbsp Vegetable Oil in a large 30.48 cm skillet or wok over medium-high heat, about 204.4°C (200°C).
4. 4Add the minced 3 cloves Garlic and diced 1 Onion to the hot skillet. Stir-fry for 1-2 minutes until they are fragrant and the onion is translucent.
5. 5Add the about 450 g Chicken Breast pieces and the about 225 g Shrimp to the skillet. Cook, stirring occasionally, for about 5-7 minutes, or until the chicken is no longer pink and the shrimp turn pink and opaque. The chicken should reach an internal temperature of 74°C.
6. 6Add the sliced 1 Carrot, sliced 2 stalks Celery, and shredded 2 cups Cabbage to the skillet. Stir-fry for another 3-5 minutes, until the vegetables are tender-crisp.
7. 7Add the drained about 225 g Bihon Rice Noodles, 1/2 cup Chicken Broth, 2 tbsp Coconut Aminos, and 1 tbsp Fish Sauce to the skillet. Toss everything together well to combine. Continue to stir-fry for 5-8 minutes, or until the noodles have absorbed most of the liquid and are tender.
8. 8Serve the Pancit Bihon hot.

Substitutions

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