Pancit Bihon

Ingredients

• 8 oz Bihon rice noodles
• ¾ lb Boneless, skinless chicken breast
• ½ lb Shrimp, peeled and deveined
• 4 clove Garlic
• 1 medium Yellow onion
• 2 medium Carrots
• 2 cup Cabbage
• 1 cup Green beans
• ½ cup Soy sauce
• 1½ cup Chicken broth
• 2 tbsp Vegetable oil
• ½ tsp Black pepper
• 2 Lemon or calamansi wedges (optional)
• 2 tbsp Green onions, chopped (optional)

Steps

1. Soak rice noodles in warm water for 10-15 minutes until softened but still firm; drain and set aside.
2. Slice chicken into thin strips, peel and devein shrimp. Mince garlic, slice onion, julienne carrots, shred cabbage, and trim green beans.
3. Heat vegetable oil in a large wok or skillet over medium-high heat. Sauté garlic and onions until fragrant, then add chicken and cook until browned.
4. Add shrimp and cook until pink, about 2-3 minutes. Stir in carrots, green beans, and cabbage, cooking for 3-5 minutes until vegetables are tender-crisp.
5. Pour in soy sauce and chicken broth, bring to a simmer. Add the drained rice noodles and black pepper, tossing continuously until noodles absorb most of the liquid and are fully cooked.
6. Serve immediately, garnished with lemon or calamansi wedges and chopped green onions if desired.