Pancit Bihon (or Bijon)

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
• 1 lb lean lamb, fat trimmed
• 1 lb small shrimp, shelled
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1/2 chinese cabbage, thinly sliced
• 3 carrots, julienned
• 1/4 cup sesame oil or 1/4 cup vegetable oil (may be substituted)
• 3 tablespoons soy sauce
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 lb rice noodles (or bean threads)

Recipe

• 1 start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
• 2 bring chicken, lamb and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
• 3 remove from heat; shred the meat into small pieces- reserve the water.
• 4 (a sturdy mixer such as a kitchen aid can be handy in shredding meat using the whisk attachment).
• 5 heat oil in a large, wide saute pan.
• 6 saute garlic and onion in oil until onion is translucent.
• 7 add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
• 8 over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
• 9 stir fry for an additional 2 minutes.
• 10 reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
• 11 if the mixture seems dry, add more broth.
• 12 serve immediately with soy sauce.