Pancit Bihon

From my collection of handwritten recipes. Note: Serves 8 as a side dish. For a main dish, increase meat to 3-4 cups. I usually use chicken, chinese sausage and shrimp mixed together. Main dish serves 4.

• Ready In: 40 mins
• Serves: 4-8
• Yields: 1 recipe

Ingredients

• 1 (8 ounce) package  philipine bihon  noodles
• 3  tablespoons  oil
• 6  garlic cloves, minced
• 1  onion, cut in 1/4-inch rings
• 1 1⁄2-2  cups  meat (such as chicken strips, shrimp, chinese sausage, turkey, beef etc.)
• 2  carrots, julienned
• 1⁄2 head cabbage, cut into large squares
• 1⁄2 bunch green onion, chopped
• 1⁄2 cup  pea pods
• 1  teaspoon salt
• 1  teaspoon pepper
•  soy sauce, 1 to 3 Tblsp. (philipine or japanese brand preferred)
• 1 1⁄2-2  cups chicken broth (divided use)
•  diced green onions and lemon wedge (to garnish)

Directions

1. Soak bihon noodles in warm water for 4 minutes or less. Do not oversoak. Drain in colander and set aside. Heat oil in large skillet, wok, dutch oven, or stockpot. Add garlic and cook until brown. Add sliced onions and stir fry 2 minutes. Add meat and stir fry until meat is done. Add carrots, cabbage, green onions and pea pods; mix thoroughly. Sprinkle mixture with salt, pepper, and soy sauce to taste. Stir fry until vegetables are tender/crisp in texture. Place 1/2 cup of the chicken broth in a bowl, add drained noodles and stir. Add noodles to meat and vegetable mixture and mix thoroughly. Add remaining broth and cook entire mixture for a few minutes more. For drier noodles add less broth. Garnish with green onions and lemon wedges.