Chicken Pancit Bihon

Ingredients

• 2.5 cup Rotisserie chicken (Shredded; use meat from the leg and breast. Skin may be left on or removed.)
• Green beans (Chopped into even pieces.)
• Carrots (Chopped into even pieces.)
• Celery (Chopped into even pieces.)
• Cabbage (Chopped; added after the other vegetables and chicken.)
• Garlic (Minced.)
• Onion (Chopped.)
• Avocado oil (For sautéing.)
• Salt (To taste.)
• Black pepper (To taste, plus more near the end.)
• Water (For the noodle broth; amount not stated.)
• Soy sauce (For the broth; amount not stated.)
• Oyster sauce (For the broth; amount not stated.)
• Chicken base or chicken bouillon (Use one or the other; amount not stated.)
• 8 oz Bihon noodles (cornstarch sticks) (Use two of the four sheets from a 16-ounce package; the noodles are cooked directly in the broth rather than pre-soaked.)
• Fish sauce (A little, added near the end; amount not stated.)
• Calamansi or lemon juice (For serving; squeeze over the finished noodles.)

Steps

1. 1

   Remove the meat from the rotisserie chicken bones, using the leg and breast meat. Shred the chicken; the skin may be left on or removed. The source yields about 2 to 3 cups of shredded chicken.

2. 2

   Chop the green beans, carrots, celery, and cabbage into even pieces. Mince the garlic and chop the onion.

3. 3

   Preheat a large pan. Add avocado oil, then add the minced garlic and chopped onion.

4. 4

   Sauté the garlic and onion until fragrant.

5. 5

   Add the green beans, carrots, and celery. Season with salt and black pepper.

6. 6

   Sauté the vegetables until slightly tender, taking care not to overcook them.

7. 7

   Add the shredded rotisserie chicken and stir. Cook for about 1 minute, just until the chicken is heated through.

8. 8

   Add the cabbage. Stir and cook for another 2 minutes.

9. 9

   Transfer the chicken-and-vegetable mixture to a plate or bowl and set it aside.

10. 10

    Using the same pan, add the water, soy sauce, oyster sauce, and chicken base or chicken bouillon. Stir until the broth is well combined.

11. 11

    Reduce the heat to low. Taste the broth and adjust the seasonings if needed before adding the noodles.

12. 12

    Add two sheets—half of a 16-ounce package—of bihon noodles to the broth. Move the noodles around so they soak in the broth and become soft. The source notes that pre-soaking is possible, but cooks the noodles directly in the broth for more flavor.

13. 13

    Add half of the reserved chicken-and-vegetable mixture to the softened noodles.

14. 14

    Add a little more black pepper and a little fish sauce. Toss everything together one final time.

15. 15

    Serve the pancit bihon topped with the remaining chicken-and-vegetable mixture. Finish with a squeeze of calamansi or lemon juice.

Notes

The source does not provide exact quantities for most vegetables, aromatics, oil, broth ingredients, or seasonings. Snow peas may be used in place of green beans, and other protein may be substituted for the rotisserie chicken. The source description says the full recipe is on TitaBecky.com under “Pancit Bihon.”

Nutrition per serving

• main
• Filipino
• noodles
• stir-fried
• chicken
• family-style
• party food