Bihon Pancit

Ingredients

• •1 bell pepper
• •¼ large head cabbage
• •2 large carrots
• •3 half chicken breasts
• •2 cups green beans
• •3 cloves garlic
• •½ onion
• •1 pkg bihon rice noodles
• •¼ cup lachoy soy sauce
• •2 tablespoons vegetable oil

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Method

From foodista.com — read the original

1. 1Use 2 cups of water to boil chicken. Save broth. Take skin and debone chicken after cooling.
2. 2Add soy sauce to broth.
3. 3Add Bihon Noodles to about 3/4 of warm broth.
4. 4Let soak. Peel and diagonally slice carrots.
5. 5Cut each slice into thin strips. Set aside. Finely chop cabbage. Set aside.
6. 6Cut Bihon Noodle with pastry scissors into small pieces after soaking.
7. 7Saute chopped garlic in oil over medium high heat.
8. 8Add sliced carrots. Stirring constantly.
9. 9Saute for 2-3 minutes.
10. 10Add sliced green beans.
11. 11Add a little of the broth to the mixture, so that it will not burn. Turn heat to medium.
12. 12Add sliced onions.
13. 13Mix in thoroughly. Then add chopped cabbage. Stir constantly. DO NOT OVERCOOK VEGETABLES.
14. 14Add about 1 tablespoon of soy sauce.
15. 15Add black pepper to taste (1/4 teaspoon).
16. 16Add diced, deboned chicken. Stir until all ingredients are heated through.
17. 17Remove from pan. Put in bowl; set aside.
18. 18Pour cut noodles into pan used to cook vegetables. Stir constantly. The noodles will stick. Ad broth as needed to keep noodles from sticking. Cook until noodles are tender.
19. 19Add water as needed.
20. 20Mix noodles and vegetables together just before serving. A bit of fresh lemon juice over noodles adds an extra zing to taste.
21. 21Serve over steamed rice. Shrimp used instead of chicken tastes great, too.