Pancit Bihon (Phillapino Noodles)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 256.0
- Total Fat: 2.1 g
- Cholesterol: 37.0 mg
- Sodium: 843.5 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 5.2 g
- Protein: 16.4 g
View full nutritional breakdown of Pancit Bihon (Phillapino Noodles) calories by ingredient
Introduction
This pancit bihon recipe is my favorite recipe of all time. It is very satisfying and full of fresh veggies! This pancit bihon recipe is my favorite recipe of all time. It is very satisfying and full of fresh veggies!Number of Servings: 12
Ingredients
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2 pkg. rice noodles (sticks)
3-4 large chicken breasts, skinless, boneless, cut into 1/2-inch pieces
2 large onions, julienned
5 tsp minced garlic
6-8 large carrots, julienned
3 large celery stalks, thinly chopped
1/2 head cabbage, sliced
1 pkg. frozen french-style green beans
1 cup chicken broth
1/3 to 1/2 cup soy sauce, depending on preference
black pepper to taste
3-4 fresh lemons, wedged - to serve on side
Directions
prepare chicken and vegetables. Since this takes alot of chopping, I make extra and keep for several days.
sautee half of the onions and garlic in 2 tbsp olive oil over med-high heat until onions are semi-cooked. Add chicken and cook until done. Remove and set aside.
Meanwhile, put rice noodles into a large bowl of very warm water and let soak (you may want to cut noodles in half with kitchen shears before soaking).
Sautee rest of onions, celery, and carrots in 1 tbsp of olive oil for 1 min. Add chicken broth, cabbage, and soy sauce to the vegetable mixture. Add back in chicken. Stir, and add in noodles (drained from soaking water). Stir mixture and cover pot and allow to cook for 10-15 min, stiring occasionally and checking liquid. You may add additional broth or soy sauce if liquid boils out before the vegetables are tender.
Season with black pepper and serve immediately with lemon wedges on the side. This dish is very good with fresh lemon squeezed over it!
This can also be made with just vegetables, for a vegetarian version, or with shrimp, pork, beef, or a mixture of all.
sautee half of the onions and garlic in 2 tbsp olive oil over med-high heat until onions are semi-cooked. Add chicken and cook until done. Remove and set aside.
Meanwhile, put rice noodles into a large bowl of very warm water and let soak (you may want to cut noodles in half with kitchen shears before soaking).
Sautee rest of onions, celery, and carrots in 1 tbsp of olive oil for 1 min. Add chicken broth, cabbage, and soy sauce to the vegetable mixture. Add back in chicken. Stir, and add in noodles (drained from soaking water). Stir mixture and cover pot and allow to cook for 10-15 min, stiring occasionally and checking liquid. You may add additional broth or soy sauce if liquid boils out before the vegetables are tender.
Season with black pepper and serve immediately with lemon wedges on the side. This dish is very good with fresh lemon squeezed over it!
This can also be made with just vegetables, for a vegetarian version, or with shrimp, pork, beef, or a mixture of all.
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