This Filipino noodle dish tastes "out of this world."  I  do not include monosodium glutamate (for health reasons).

Pancit Bihon
(pronounced pahn-SEET BEE-hone)


1 8-oz. pack of rice stick noodles (called pancit bihon)
1 large chicken breast (1 lb.)
¼ lb. boneless pork, cubed (optional)
¼ lb. small shrimp in shells (optional)
½ cup vegetable oil
1 medium carrot, julienne
1 celery stalk, julienne
¼ lb. snow peas
1-½ cups shredded cabbage
2 cloves garlic, crushed
1 small onion, slided
1 cup chicken broth (created when chicken is boiled)
1 tablespoon soy sauce
Salt and pepper to taste


1.        Separately, boil chicken, pork and shrimp until tender.

2.        Remove chicken meat from bones and shred.  Set the broth aside.

3.        If shrimp is used, remove shells and devein.

4.        Separately stir-fry carrot, celery, snow peas and cabbage until crisp-tender.  Remove, drain and set aside.

5.        Soak noodles in warm water until softened.  Drain and set aside.

6.        In a wok, sauté garlic in 2 tablespoons of oil until lightly browned.  Add onion.  Stir-fry until soft.

7.        Add chicken, pork (optional) and shrimp (optional).  Stir-fry for 2 minutes.

8.        Pour in chicken broth and shrimp juice mixture (if used).  Bring to boil for 2 minutes.  Season with soy sauce, salt, and black pepper.

9.        Add noodles prepared in step 5.  Stir constantly until cooked and dried. 

10.   Stir in carrot, celery, snow peas and cabbage.


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