Ingredients:

  • 1 lb pancit bihon rice sticks
  • 1 lb boneless skinless chicken thighs, sliced into thin strips
  • 0.5 lb small shrimp, peeled and deveined
  • 0.5 cup Chinese sausage (lap cheong), thinly sliced
  • 2 cups green cabbage, shredded into 1/2 inch ribbons
  • 1 large carrot, julienned
  • 1 cup green beans, French cut
  • 1 medium onion, thinly sliced
  • 5 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 0.25 cup soy sauce
  • 2 tbsp fish sauce
  • 1 tsp black pepper
  • 2 tbsp vegetable oil

Instructions:

  1. Heat 2 tablespoons of oil in an extra-large wok over medium-high heat. Sear chicken strips until golden brown. Add shrimp and sliced Chinese sausage, cooking until shrimp are opaque and pink. Remove all proteins from the wok and set aside.
  2. In the same wok, sauté the garlic and onion until fragrant and translucent.
  3. Add the cabbage, carrots, and green beans. Flash-sear for 2-3 minutes until bright and slightly softened but still crunchy. Remove the vegetables from the wok and set aside to prevent overcooking.
  4. Pour the chicken broth, soy sauce, and fish sauce into the wok. Bring the liquid to a rolling simmer.
  5. Add the dry pancit bihon noodles directly into the simmering broth. Use tongs to toss and rotate the noodles constantly until they have absorbed all the liquid and become tender.
  6. Return the cooked proteins and vegetables to the wok. Add the black pepper and toss everything together over high heat for 1-2 minutes until well combined and heated through.