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Pancit Bihon (with Rice Vermicelli)

Created by Linky on March 31, 2025

8 ounces vermicelli rice noodles
2 teaspoons sesame oil
10 ounces chicken breast, boneless, skinless, sliced or diced (rotisserie works!)
1 cup carrots, sliced
1 cup celery, sliced
1 teaspoon garlic, minced

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.