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Pancit Bihon (Stir-Fried Rice Noodles)

Total Time 35 minutes
Servings: 6 6 servings
Course: Main Course
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 250 g bihon thin rice noodles, soaked in water for 10 minutes
  • 200 g chicken breast cooked and shredded
  • 150 g pork belly sliced (optional)
  • 100 g prawns peeled
  • 2 tbsp vegetable oil
  • 1 onion thinly sliced
  • 4 cloves garlic minced
  • 2 carrots julienned
  • 100 g cabbage thinly sliced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 200 ml chicken stock
  • Spring onions calamansi (or lime), and chicharon (pork cracklings), to serve

Method
 

  1. Heat oil in a large wok. Sauté the garlic and onion until golden.
  2. Add the pork belly if using, then the prawns. Cook until the prawns are pink.
  3. Add the carrots and cabbage. Stir-fry for 2 minutes.
  4. Add the drained rice noodles. Pour in the chicken stock, soy sauce and oyster sauce. Toss everything together.
  5. Cook over medium-high heat, tossing frequently, until the noodles have absorbed the liquid and are tender. Add the shredded chicken.
  6. Taste and adjust seasoning. Serve on a large platter garnished with spring onions and calamansi or lime halves. Top with crumbled chicharon if available.

Notes

Source: Classic Filipino recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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