Pancit Bihon

Ingredients

• •200 g dried rice vermicelli noodles (bihon)
• •1/2 lb boneless skinless chicken breast, thinly sliced
• •1/2 lb medium shrimp, peeled and deveined
• •2 cups cabbage, thinly shredded
• •1 cup carrots, julienned
• •4 green onions, sliced
• •4 garlic cloves, minced
• •1 yellow onion, thinly sliced
• •3 tbsp soy sauce
• •1.5 cups chicken broth
• •2 tbsp neutral oil
• •1 lemon or calamansi, cut into wedges

Directions

1. 1Soak rice vermicelli in cold water for 10 minutes to soften, then drain and set aside.
2. 2Heat oil in a large wok or skillet over medium-high heat; sauté garlic and onion until fragrant and translucent, about 2 minutes.
3. 3Add chicken slices and cook for 3 minutes until no longer pink.
4. 4Add shrimp and cook for 2 minutes until pink; push everything to the side.
5. 5Add carrots and cabbage and stir-fry for 2 minutes until slightly softened.
6. 6Add the drained noodles, soy sauce, and chicken broth; toss everything together with tongs.
7. 7Cook, tossing constantly, for 3–4 minutes until noodles have absorbed most of the broth and are tender.
8. 8Top with sliced green onions and serve with lemon or calamansi wedges for squeezing.

💡 Bihon rice vermicelli is in the Asian foods aisle of most Canadian grocery stores or Asian markets. Calamansi is a small Filipino citrus — find it frozen at Asian stores, or substitute fresh lemon or lime juice. Swap shrimp for more chicken or tofu to suit preferences.

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