Pancit Bihon
Filipino rice vermicelli noodles with chicken, shrimp and crisp vegetables in a rich soy-oyster sauce.
Ingredients
- rice vermicelli300 g
- chicken fillet500 g
- peeled shrimp300 g
- garlic4 cloves
- onion1 pcs
- carrot2 pcs
- cabbage300 g
- chicken broth500 ml
- soy sauce3 tbsp
- oyster sauce2 tbsp
- fish sauce1 tbsp
- vegetable oil2 tbsp
- salt1 tsp
- black pepper0.5 tsp
- calamansi1 pcs
Instructions
Soak the rice vermicelli in warm water for 15–20 minutes until pliable but not mushy; drain well.
In a bowl, combine the chicken broth, soy sauce, oyster sauce and fish sauce.
Heat the vegetable oil over high heat in a large wok or skillet. Stir-fry the chicken breast for 4–5 minutes until cooked through, add the shrimp and cook for another 2–3 minutes until they turn pink; transfer everything to a plate.
In the same pan, sauté the garlic and onion for 1–2 minutes. Add the carrot and cabbage and cook for 3–4 minutes, until the vegetables soften slightly but stay crisp.
Pour in the broth and sauce mixture and bring to a boil. Add the drained noodles, gently spreading them out in the liquid, and simmer over medium heat for 5–8 minutes, until most of the broth is absorbed.
Return the chicken and shrimp to the pan, season with salt and black pepper, gently toss and heat through for 1–2 minutes.
Serve the pancit bihon immediately, drizzled with calamansi juice.
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