Thin rice noodles stir-fried with chicken, cabbage, carrots, snow peas and soy sauce, finished with calamansi or lemon. A birthday and celebration staple; serves 6.
Pancit is served at Filipino birthdays because long noodles stand for a long life. Pancit bihon uses thin rice noodles that soak up a savory broth and soy sauce.
Have everything chopped before you start: it comes together fast.
Ingredients
Pancit
8 ounces dried rice vermicelli (bihon)
2 tablespoons vegetable oil
1 pound boneless chicken thighs, thinly sliced
1 onion, sliced
4 cloves garlic, minced
2 carrots, cut into matchsticks
3 cups shredded green cabbage
1 cup snow peas, trimmed
2 cups chicken broth
1/4 cup soy sauce
1 tablespoon oyster sauce
1/2 teaspoon black pepper
2 green onions, sliced
For serving
Calamansi or lemon wedges, for serving
Instructions
Soak the noodles. Soak the noodles in warm water 10 minutes until pliable; drain.
Cook the chicken. Heat the oil in a large wok or skillet over medium-high heat. Cook the onion and garlic 2 minutes, add the chicken and cook 5 minutes, until no longer pink and 165°F.
Add the vegetables. Add the carrots and cabbage and cook 2 minutes, then the snow peas for 1 minute.
Add the noodles. Pour in the broth, soy sauce, oyster sauce and pepper and bring to a simmer. Add the noodles and toss with tongs 3 to 5 minutes, until they absorb the liquid.
Serve. Scatter with green onions and serve with calamansi or lemon wedges to squeeze over.
Nutrition per serving (estimated)
330Calories
40 gCarbohydrates
3 gFiber
36 gNet carbs
20 gProtein
10 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
