Pancit bihon with chicken and shrimp
50 min · 43 g protein · 492 cals / serving
The noodles at every Filipino birthday and family party: thin rice noodles that soak up a savoury soy and chicken broth, tossed with shredded chicken, juicy shrimp, cabbage, carrots, snow peas and celery. Squeeze calamansi or lemon over the top and it tastes even better cold from the fridge the next day.
Ingredients
Pancit
- 14 oz chicken breast
- 2 cups chicken broth
- 8 oz (225 g) dried rice vermicelli (bihon) rice noodles, soaked in warm water 10 minutes, drained
- 1 tbsp canola oil
- 10 oz shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 small onion, sliced
- 1 stalk with leaves celery, chopped
- 1 large carrot, in thin matchsticks
- 1 1/2 cups snow peas, trimmed, halved on the diagonal
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp black pepper
- 1/3 head cabbage, shredded
To serve
- 2 green onions, sliced
- 8 calamansi or 1 lemon lemons, in wedges
Steps
- Put the chicken and broth in a small pan, bring to a simmer, cover and poach on low 12–15 minutes, until the thickest part reaches 165°F. Lift the chicken out, shred it with two forks and keep the broth.
- While the chicken cooks, soak the noodles in warm water for 10 minutes until pliable, then drain and snip them into shorter lengths with scissors.
- Heat the oil in a wok or large wide pan over medium-high heat. Cook the shrimp about 1 minute a side, until pink and opaque (145°F), and set aside.
- In the same pan, cook the garlic and onion 2 minutes until soft, then add the celery, carrot and snow peas and stir-fry 2 minutes, until bright but still crisp. Scoop the vegetables out onto the shrimp.
- Pour the chicken broth, soy sauce, oyster sauce and pepper into the pan and bring to a boil. Add the noodles and toss with tongs for 4–5 minutes, until they have soaked up nearly all the liquid and are tender. Add a splash of water if they are still firm when the pan goes dry.
- Add the cabbage, the shredded chicken and the vegetables and shrimp, and toss for 2 minutes until the cabbage just wilts and everything is hot.
- Pile onto a platter, scatter with green onion and serve with calamansi or lemon wedges to squeeze over.
Good to know
My noodles broke into crumbs or stayed hard. Why?
Soaking too long, or too little liquid. Soak only until bendy, about 10 minutes, then let the noodles finish cooking in the broth, adding water a few tablespoons at a time until they are tender. Toss with tongs rather than a spoon.
Can I use pork like my lola does?
Yes. Thin strips of pork shoulder or belly are classic; fry them first until golden, then carry on. Pork loin, leaner than shoulder or belly, swaps in for the chicken at about 60 instead of 65.
How long does it keep?
Four days in the fridge. It is good cold, or warm it in a pan with a splash of water so the noodles loosen.
Per
- Calories
- 93
- Protein
- (36%)
- 8 g
- Fat
- (14%)
- 1 g
- Carbohydrates
- (50%)
- 12 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 359 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1966 kcal goes into the pot and 2906 g of ingredients comes out as about 2110 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.