Pancit Bihon (Stir-Fried Rice Noodles)

Pancit Bihon (Stir-Fried Rice Noodles) is a main course that serves 4. For $2.65 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 365 calories, 17g of protein, and 9g of fat. It is brought to you by Lemons and Anchovies. A couple people made this recipe, and 28 would say it hit the spot. If you have baby bok choy, olive oil, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. If you like this recipe, you might also like recipes such as Stir Fried Noodles with Shrimp and Vegetables {Filipino Pancit Canton}, Pancit Bihon (Filipino Pancit), and Pancit Bihon.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To prepare the chicken, bring the stock to a boil in a medium saucepan. Once it comes to a boil, add the chicken breast to the stock, reduce heat to a simmer and poach the chicken until cooked through, about 12-15 minutes depending on the thickness of the chicken. Remove the cooked chicken breast from the stock (save the stock) and allow it to cool a few minutes before shredding. Set aside.In a large skillet or stock pot, heat the oil over medium heat. Add the minced garlic and cook until fragrant, under a minute. Then add all the vegetables and stir-fry over high heat for 3-4 minutes until crisp-tender. Turn off the heat, remove the vegetables from the pan and set aside.Transfer the stock to the same pan that you cooked the vegetables in. Add the rice noodles and soak them in the stock for about 10 minutes, until they're soft. After 10 minutes there will be some liquid left in the pan. Turn the heat on to medium-high. Add the soy sauce (and fish sauce if using), vegetables and chinese sausage (if using) and toss for a minute or two making sure all the components are combined. Don't worry if the noodles look a bit wet. They will absorb all the remaining liquid in a matter or minutes. Plate and serve warm with lemon wedges and additional soy or fish sauce.

 

Step by step:

1. To prepare the chicken, bring the stock to a boil in a medium saucepan. Once it comes to a boil, add the chicken breast to the stock, reduce heat to a simmer and poach the chicken until cooked through, about 12-15 minutes depending on the thickness of the chicken.

2. Remove the cooked chicken breast from the stock (save the stock) and allow it to cool a few minutes before shredding. Set aside.In a large skillet or stock pot, heat the oil over medium heat.

3. Add the minced garlic and cook until fragrant, under a minute. Then add all the vegetables and stir-fry over high heat for 3-4 minutes until crisp-tender. Turn off the heat, remove the vegetables from the pan and set aside.

4. Transfer the stock to the same pan that you cooked the vegetables in.

5. Add the rice noodles and soak them in the stock for about 10 minutes, until they're soft. After 10 minutes there will be some liquid left in the pan. Turn the heat on to medium-high.

6. Add the soy sauce (and fish sauce if using), vegetables and chinese sausage (if using) and toss for a minute or two making sure all the components are combined. Don't worry if the noodles look a bit wet. They will absorb all the remaining liquid in a matter or minutes. Plate and serve warm with lemon wedges and additional soy or fish sauce.

Nutrition Information:

covered percent of daily need