Pancit Bihon (Soy-Free)

Ingredients

• 8 oz Bihon noodles
• 1 lb Chicken breast
• 1 piece Carrots
• 1/2 head Cabbage
• 2 stalks Celery
• 1 piece Onion
• 3 cloves Garlic
• 2 cups Chicken broth
• 1 tbsp Fish sauce
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 8 oz Bihon noodles in a large bowl and cover with warm water. Let them soak for 10 to 15 minutes, or until they are softened. Once softened, drain the noodles well in a colander.
2. 2Prepare your ingredients: thinly slice the 1 piece Onion and mince the 3 cloves Garlic. Cut the 1 piece Carrots into thin matchsticks. Thinly slice the 1/2 head Cabbage. Slice the 2 stalks Celery thinly. Cut the 1 lb Chicken breast into bite-sized pieces.
3. 3Heat the 2 tbsp Olive oil in a large wok or a 12-inch skillet over medium-high heat, about 400°F (200°C). Add the minced 3 cloves Garlic and sliced 1 piece Onion to the hot oil. Sauté for 1 to 2 minutes, stirring constantly, until they are fragrant and the onion looks translucent.
4. 4Add the matchstick carrots, sliced cabbage, and sliced celery to the wok. Stir-fry for 3 to 5 minutes, until the vegetables are slightly softened but still have a bit of crispness.
5. 5Add the bite-sized pieces of 1 lb Chicken breast to the wok. Stir-fry with the vegetables for 4 to 6 minutes, until the chicken is cooked through and no longer pink in the center. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Add the drained 8 oz Bihon noodles to the wok with the chicken and vegetables. Stir everything together gently for 1 minute to combine.
7. 7Pour in the 2 cups Chicken broth and 1 tbsp Fish sauce. Bring the mixture to a simmer, then reduce the heat to medium-low, about 300°F (150°C). Cook for 5 to 8 minutes, stirring occasionally, until the noodles have absorbed most of the liquid and are tender.
8. 8Season the Pancit Bihon with 1/2 tsp Salt and 1/4 tsp Black pepper. Stir well to distribute the seasonings evenly. Serve the Pancit Bihon hot.

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