Pancit Bihon
Ingredients
- 1 tbsp peanut oil (or vegetable oil)
- 1 pound boneless, skinless chicken breast (cut into bite sized pieces)
- 2 cloves garlic (finely chopped)
- 1 small onion (finely chopped)
- 8 oz bihon noodles (or vermicelli or rice noodles)
- 1-1/2 cups mixed vegetables such as carrots, cabbage and green beans, scallions, (cut into bite sized pieces)
- salt and pepper to taste
- lemon wedges (optional)
SAUCE
- 2 cups low sodium chicken stock (or vegetable stock)
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or 1 tablespoon soy sauce mixed with 1/2 teaspoon sugar)
- 1 tsp sugar
Instructions
- In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside.
- Add garlic and onion and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper.
- Stir in the veggies and cook for another 3-4 minutes or until a little tender.
- Add all the ingredients for the pancit sauce and bring to a boil.
- Add rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes).
- Add more stock (or water) if the dish is dry before the noodles are tender.
- Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.
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