Pancit Bihon (Soy-Free Rice Noodles)

Ingredients

• 1 lb Rice noodles (bihon)
• 1 lb Chicken breast
• 1 cup Carrots
• 2 cups Cabbage
• 1 cup Celery
• 1 medium Onion
• 3 cloves Garlic
• 2 cups Chicken broth
• 2 tbsp Fish sauce
• 2 tbsp Annatto oil
• to taste Salt
• to taste Black pepper
• for serving Lemon wedges

Instructions

1. 1Place the 1 lb rice noodles in a large bowl and cover with warm water. Let them soak for 15 to 20 minutes, or until they are soft and pliable. Drain the noodles very well in a colander.
2. 2Heat the 2 tablespoons of annatto oil in a large wok or 12-inch skillet over medium heat, about 250°F (121°C). Add the 1 medium onion, chopped, and the 3 cloves garlic, minced. Cook, stirring constantly, for 1 to 2 minutes, until the garlic is fragrant and the onion is slightly softened. Do not let the garlic burn.
3. 3Add the 1 lb chicken breast, cut into bite-sized pieces, along with the 1 cup carrots, cut into thin matchsticks, the 2 cups cabbage, thinly sliced, and the 1 cup celery, thinly sliced. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is no longer pink and the vegetables are tender-crisp. The chicken should reach an internal temperature of 165°F (74°C).
4. 4Pour in the 2 cups of chicken broth and the 2 tablespoons of fish sauce. Stir everything together and bring the liquid to a gentle simmer.
5. 5Add the drained 1 lb rice noodles to the wok. Use tongs to toss the noodles with the chicken and vegetables, ensuring they are evenly distributed and coated with the liquid. Continue to cook, tossing frequently, for 5 to 8 minutes, or until the noodles have absorbed most of the liquid and are tender.
6. 6Taste the noodles and season with salt and black pepper as needed. Serve the Pancit Bihon hot with lemon wedges on the side.

Substitutions

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