Pancit Bihon

Rice vermicelli that have absorbed all the savory juices, tossed with seared chicken and shrimp. The vegetables stay crisp, coated in a glossy, umami-rich sauce.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 679
• Protein: 38 g
• Carbs: 92 g
• Fat: 15 g

Ingredients

• 400 g Dried rice vermicelli ( soaked )
• 300 g Chicken cutlet ( thinly sliced )
• 200 g Shrimp tropicale (tigrée) élevage ( peeled )
• 2 piece Carrot ( julienned )
• 200 g White cabbage ( thinly shredded )
• 100 g Green bean ( trimmed and halved )
• 1 piece Yellow onion ( diced )
• 3 piece Garlic ( minced )
• 4 tbsp soy sauce
• 2 tbsp oyster sauce
• 3 tbsp Peanut oil
• 1 pinch Black pepper ground
• 4 piece Calamansi lime ( halved )

Instructions

1. Rehydration

   Soak the rice vermicelli in a large volume of warm water for 10 minutes. They should soften without becoming sticky. Drain carefully.

2. Searing and aromatics

   Heat the peanut oil in a wok or skillet. Sauté the onion and minced garlic. Add the sliced chicken and shrimp. Sear over high heat until the meat is browned.

3. Stir-frying vegetables

   Toss the carrot julienne, shredded cabbage, and green beans into the pan. Stir-fry vigorously for 3 minutes: the vegetables should retain their bright color and firmness.

4. Binding and absorption

   Pour in the soy sauce and oyster sauce. Add the vermicelli. Mix continuously until the noodles have completely absorbed the liquid and become translucent.

5. Final seasoning

   Pepper generously. The noodles should separate easily and be very supple. Serve immediately with the calamansi to provide the characteristic acidity.

Chef's tips

• Don't over-soak the noodles, they finish cooking in the sauce.
• If the mixture is too dry, add a splash of chicken broth.
• The secret is a very hot wok: you want to sear, not boil.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore the noodles' suppleness.