1/2 lb pancit bihon (dry rice sticks)
1 chicken breast (boiled and shredded)
1/2 lb shrimp, shelled and deveined, whole or chopped
1/2 of medium size onion, chopped
2 cloves garlic, chopped
2-3 cups chicken broth or chicken stock
1/2 cup light soy sauce
1/2 medium size cabbage, sliced to 2 inch strips
2 carrots, sliced diagonally
1 tsp ground pepper
1 chicken bouillon
2 tbsps olive oil
2 tbsps chopped scallions
Other vegetables you can use- whole snowpeas; julienned red bell pepper, chopped chinese cabbage
You may use dark soy sauce as well, I try to use light soy sauce in my cooking, less sodium but still flavorful.
A leftover rotisserie chicken is great to use on this as well.
Soak pancit bihon in cold water for 3 minutes. Drain and set aside.
Over medium heat saute onion in olive oil until soft. Add garlic and saute for another minute. Add chicken and cook for 3 minutes stirring occasionally. (You may add a splash of soy sauce and some ground pepper at this point to flavor the chicken). Add shrimp, cabbages and carrots. Stir fry until the cabbages are wilted but still crunchy (if you like your vegetables soft, cook longer until the desired texture, I like my veggies crunchy).
Add the chicken broth, about 2 cups. Let it boil. Add the noodles, ground pepper, and the chicken bouillon. Add the soy sauce a little bit at a time while stirring about 1/4 cup first. Stir, be careful not to break the noodles. Turn the heat to low and continue to stir gently until the noodles are fully cooked, about 10-12 minutes. Add more broth if needed.
Taste the noodles to make sure, it is not too salty. You can add the rest of the soy sauce according to your taste.To serve, drizzle with lime juice and top with chopped scallions.
Altoona resident Mia Warmath operates the website “Just Cook Happy” and she blogs as “The Happy Cook”.
Copyright 2015 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.