Pancit Bihon with Chicken, Cabbage and Carrots

Pancit bihon is a useful meal for sharing because the noodles absorb a savory broth and stretch a modest amount of chicken. Prepare the vegetables before heating the pan; bihon cooks quickly once it touches the liquid. Add broth gradually so the noodles soften without becoming soggy.

Ingredients for four servings

• 250 g dry bihon noodles
• 250 g cooked shredded chicken
• 2 cups shredded cabbage and 1 carrot cut into thin strips
• 1 onion, sliced; 3 garlic cloves, minced; 1/2 cup green beans, sliced
• 2 cups chicken broth or water, 2 tablespoons soy sauce, 1 tablespoon oil, pepper and calamansi wedges

Method

1. Soak the bihon briefly according to the packet, then drain.
2. Heat oil in a wide pan. Soften onion and garlic, then cook carrot and green beans until nearly tender.
3. Add broth and soy sauce. Add the noodles and turn gently so they absorb the liquid evenly.
4. Fold in chicken and cabbage. Cook until the cabbage wilts and the noodles are tender, adding a splash of water if needed.

Serve with calamansi and pepper. Use already cooked chicken that has been kept chilled, or cook raw chicken fully before shredding. Refrigerate leftovers promptly and reheat until hot.