Pancit Bihon (with Rice Vermicelli)
"There are two - or more - versions of pancit. This one uses thin rice noodles. If you use wheat vermicelli, it's called Pancit Canton!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (272.6 g)
- Calories 225.6
- Total Fat - 3 g
- Saturated Fat - 0.5 g
- Cholesterol - 113.4 mg
- Sodium - 1080.2 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 2 g
- Sugars - 2.3 g
- Protein - 11.6 g
- Calcium - 53.4 mg
- Iron - 2.3 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a wok or large skillet with higher sides, heat oil.
Step 2
Place the chicken in and brown it on both sides until it’s no longer pink. Remove and set aside. (Skip this step if using precooked chicken.)
Step 3
In the hot pan, add carrots and celery and sauté for about 6 minutes until beginning to get soft but still firm.
Step 4
Add the minced garlic to the veggies and sauté for about 30 seconds.
Step 5
Stir in the cabbage, heating slightly so cabbage is a little bit crunchy.
Step 6
Remove everything from the pan.
Step 7
In the hot pan, add the chicken broth, Worcestershire, soy sauce and dry soup mix. Heat through.
Step 8
Add the dry noodles to the pan and let the liquid get absorbed.
Step 9
As soon as the noodles have almost absorbed all of the liquid, add the veggies and chicken back in and use tongs to mix everything together; heating through.
Step 10
Optional: add hot chili paste afterwards, to taste.
Tips
No special items needed.
0 Reviews
You'll Also Love
