Ingrédients pour Pancit Bihon Or Bijon
- Boneless Skinless Chicken Breasts
- Lean Pork
- Small Shrimp
- 4 cloves minced garlic
- 1 medium onion, chopped
- Chinese Cabbage
- 1 large carrot, julienned
- Sesame Oil
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Rice Noodles
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Comment préparer Pancit Bihon Or Bijon
- Soak 8 ounces of rice stick noodles (bihon) in warm water for 15 minutes, or until softened. Drain thoroughly.
- In a large pot, combine 1 pound boneless, skinless chicken thighs, 1 pound pork shoulder (or substitute with other meats like beef or shrimp), and 1 1/2 cups water. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove the chicken and pork from the pot. Let cool slightly, then shred into small pieces. Reserve the cooking liquid.
- Heat 2 tablespoons of cooking oil in a large, wide wok or saute pan over medium heat.
- Add 4 cloves minced garlic and 1 medium onion, chopped, and saute until the onion is translucent (about 5 minutes).
- Add the shredded chicken and pork, 1/2 pound shrimp (optional, peeled and deveined), and 2 tablespoons soy sauce. Stir-fry for 5 minutes.
- Increase heat to high. Add 1 medium head of cabbage, shredded; 1 large carrot, julienned; 1 teaspoon salt; and 1/2 teaspoon black pepper. Stir-fry for 2 minutes.
- Reduce heat to low. Add the drained rice noodles and 1 cup of the reserved chicken and pork broth. Toss gently until the noodles are cooked through and well coated (about 3 minutes). Add more broth if needed to prevent dryness.
- Serve immediately, garnished with extra soy sauce (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
8g
Fat
17g
Carbs
23g
