Pancit Bihon

Ingredients

• 12 ounces bihon rice stick noodles
• 4 cups chicken broth
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 3 tbsp vegetable oil
• 0.5 pound shrimp – peeled and deveined
• 1 pound chicken thighs – thinly sliced
• 1 cup yellow onion – thinly sliced
• 4 cloves garlic – minced
• 0.5 cup celery – thinly sliced
• 1 cup carrot – julienned
• 3 cups green cabbage – shredded
• 1 cup snow peas – trimmed
• 0.5 tsp ground black pepper
• 0.5 cup scallions – thinly sliced (for serving)
• calamansi – cut into wedges (for serving)

Instructions

1. In a medium bowl, whisk the chicken broth, soy sauce, and fish sauce until combined; set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and stir-fry until just pink, 1–2 minutes; transfer to a plate.
3. Add the chicken thighs to the wok and stir-fry until lightly browned and cooked through, 4–6 minutes; transfer to the plate with the shrimp.
4. Add the yellow onion and garlic to the wok and stir-fry until aromatic, 1–2 minutes.
5. Add the celery and carrot and cook until slightly tender, 2–3 minutes.
6. Pour in about half of the broth mixture and bring to a simmer, scraping up browned bits.
7. Add the bihon rice stick noodles and toss, adding the remaining broth mixture as needed, until the noodles soften and absorb most of the liquid, 4–6 minutes; the strands should be tender with a slight bite and no hard core.
8. Return the reserved plate contents and toss to combine evenly, 30–60 seconds.
9. Add the green cabbage and snow peas and cook until crisp-tender, 1–2 minutes.
10. Season with the ground black pepper and toss once more.
11. Transfer to a platter, top with the scallions, and serve with the calamansi.