Pancit Bihon
A beloved Filipino stir-fried rice noodle dish loaded with chicken, shrimp, and colorful vegetables in a savory soy-based sauce. A staple at celebrations and everyday family meals alike.
Ingredients
- 8 oz bihon rice noodles (thin rice vermicelli), soaked 10 min
- 8 oz boneless, skinless chicken breast, thinly sliced
- 8 oz medium shrimp, peeled, deveined
- 6 garlic cloves, minced
- 1 yellow onion, thinly sliced
- 2 cups green cabbage, thinly shredded
- 1 cup carrots, julienned
- 1 cup snow peas, trimmed
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 cups chicken broth
- 3 tbsp neutral cooking oil
- 4 scallions, cut into 1-in
- 2 lemon, cut into wedges
Instructions
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1
Soak 8 oz bihon rice noodles (thin rice vermicelli) in cold water for 10 minutes until pliable. Drain and set aside.
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2
Heat 3 tbsp neutral cooking oil in a large wok or skillet over medium-high heat. Add 6 minced garlic cloves and 1 thinly sliced yellow onion and cook for 2 minutes until softened.
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3
Add 8 oz thinly sliced boneless, skinless chicken breast and stir-fry for 4-5 minutes until cooked through to an internal temperature of 165°F (74°C). Add 8 oz peeled, deveined medium shrimp and cook for 2 more minutes until pink and opaque.
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4
Add 1 cup julienned carrots and 1 cup trimmed snow peas. Stir-fry for 2 minutes.
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5
Pour in 2 cups chicken broth and bring to a simmer. Add the drained noodles and toss to coat. Cook for 3-4 minutes, tossing frequently, until the noodles absorb most of the broth.
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6
Drizzle in 1/4 cup soy sauce and 2 tbsp oyster sauce. Add 2 cups thinly shredded green cabbage and 4 cut into 1-in scallions. Toss everything together for 2 minutes.
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7
Taste and adjust seasoning. Transfer to a platter and serve with 2 cut into wedges lemon for squeezing over.