Filipino Pancit Bihon with Canton recipe
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Ingredients
- ½ (8 ounce) package pancit bihon (rice noodles) 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 cup chopped cooked chicken salt and ground black pepper to taste 2 cups fresh shrimp, peeled and deveined 2 tablespoons soy sauce 1 small head cabbage, shredded 2 stalks celery, sliced 1 carrot, peeled and cut into matchsticks 2 cups water ½ (8 ounce) package pancit canton (yellow Chinese noodles)
Nutrition Info
- 316 caloriescarbohydrate: 40.1 gcholesterol: 98 mgfat: 8.1 gfiber: 4.8 gprotein: 20.7 gsaturatedFat: 1.6 gservingSize: -sodium: 485.7 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Filipino Pancit Bihon with Canton
Directions
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Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp, cook until they start to turn color, about 1 minute. Add soy sauce, toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water, bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok, mix with the noodles. Pour soup into bowls, garnish with the remaining chicken-vegetable mixture.