Pancit Bihon (Soy-Free)

Ingredients

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

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

Instructions

1. 1Place the about 450 g Bihon Noodles (Rice Noodles) in a large bowl and cover them with warm water. Let them soak for 15 minutes, then drain them well.
2. 2Dice the 1 medium Onion and mince the 3 cloves Garlic. Heat the 2 tbsp Vegetable Oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Add the diced onion and minced garlic and cook, stirring frequently, until they are softened and fragrant, about 3-4 minutes.
3. 3Cut the about 450 g Chicken Breast into 2.54 cm pieces. Add the chicken pieces and the about 225 g Shrimp to the skillet. Cook, stirring occasionally, until the chicken is no longer pink and reaches an internal temperature of 74°C, and the shrimp turn pink and opaque, about 5-7 minutes.
4. 4Cut the 1 cup Carrots into thin matchsticks. Thinly slice the 2 cups Cabbage. Cut the 1/2 cup Celery into thin slices. Add the carrots, cabbage, and celery to the skillet. Cook, stirring, for 5 minutes until the vegetables are slightly tender.
5. 5Pour in the 3 cups Chicken Broth. Add the 2 tbsp Fish Sauce and 1 tbsp Coconut Aminos. Stir everything together and bring the liquid to a rolling boil over high heat, about 232.2°C (230°C).
6. 6Add the drained about 450 g Bihon Noodles to the boiling liquid in the skillet. Use tongs to gently separate the noodles and mix them with the chicken, shrimp, and vegetables. Cook, stirring and tossing the noodles occasionally, until the noodles are tender and have absorbed most of the liquid, about 5-8 minutes. The noodles should be soft but not mushy.
7. 7Serve the Pancit Bihon hot immediately after cooking.

Substitutions

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