Pancit Bihon

Name: Pancit Bihon
Total time: 45 min
Yield: 3 servings
Cuisine: Filipino
Ingredients: 12 oz dried bihon (rice vermicelli noodles); 1/2 lb boneless chicken thigh, thinly sliced; 1/2 lb medium shrimp, peeled and deveined; 3 cups chicken broth; 1/4 cup soy sauce; 3 cloves garlic, minced; 1 medium onion, sliced; 2 cups cabbage, shredded; 1 large carrot, julienned; 1 cup snow peas, trimmed; 2 tbsp neutral oil; 2 calamansi or 1 lemon, cut into wedges for serving

Thin rice vermicelli stir-fried with chicken, shrimp, and vegetables in a savory soy-citrus sauce, a fixture at every Filipino celebration.

45 minutes

Serves 3

Lunch/Dinner

Contains common allergens

Seafood Shellfish Soy Wheat

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Instructions

6 steps

1
Soak the bihon noodles in warm water for 10 minutes until pliable but not mushy, then drain well and set aside.

2
Heat the oil in a large wok over medium-high, sauté the garlic and onion for 1-2 minutes until fragrant, then add the chicken and cook for 4-5 minutes until no longer pink.
3
Add the shrimp and stir-fry for 2 minutes until pink, then transfer the chicken and shrimp to a plate, leaving the aromatics in the wok.
4
Pour in the chicken broth and soy sauce, bring to a simmer, then add the carrot and cook for 3 minutes before adding the cabbage and snow peas for another 2 minutes.
5
Add the drained noodles to the wok and toss continuously with tongs for 5-7 minutes, letting them absorb the liquid until tender and evenly colored.
6
Return the chicken and shrimp to the wok, toss everything together for 1-2 minutes to combine and heat through, then serve hot with calamansi wedges to squeeze over each portion.

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