Pancit Bihon (Pancit Bihon) — Filipino Rice Noodles with Chicken and Shrimp

• 340 gbihon rice vermicelli
• 720 mlwarm chicken stock
• 60 mlFilipino soy sauce
• 1 tbspfish sauce
• 0.75 tspground black pepper
• 3 tbspneutral cooking oil
• 450 gboneless skinless chicken thighs (sliced into thin bite-size strips)
• 225 graw shrimp (peeled and deveined)
• 1yellow onion (thinly sliced)
• 5 clovegarlic (minced)
• 2carrots (cut into thin matchsticks)
• 120 ggreen beans (trimmed and sliced on the bias)
• 300 ggreen cabbage (thinly shredded)
• 2celery stalks (thinly sliced)
• 4scallions (sliced)
• 6calamansi (halved; use lemon wedges if unavailable)

Instructions

1. 1

   Place the bihon rice vermicelli in a wide bowl and cover it with room-temperature water for 8 minutes, just until pliable but not soft. Drain thoroughly in a colander and cut the noodle mass once or twice with kitchen scissors so it will toss evenly in the wok.

2. 2

   Stir together the warm chicken stock, Filipino soy sauce, fish sauce, and black pepper in a measuring jug. Keep this mixture near the stove because the noodles absorb liquid quickly once they enter the pan.

3. 3

   Heat 1 tablespoon of the oil in a large wok or deep skillet over medium-high heat. Add the chicken strips and cook for 4 to 5 minutes, stirring often, until the pieces are opaque and lightly browned at the edges.

4. 4

   Add the shrimp to the same pan and cook for 1 to 2 minutes, only until they turn pink and curl lightly. Transfer the chicken and shrimp to a plate, leaving the flavorful oil and browned bits in the wok.

5. 5

   Add the remaining 2 tablespoons of oil to the wok, then add the onion and cook for 2 minutes until slightly softened. Stir in the garlic and cook for 30 seconds, watching carefully so it becomes fragrant without browning harshly.

6. 6

   Add the carrots, green beans, cabbage, and celery, then stir-fry for 3 to 4 minutes until the vegetables brighten and soften slightly. They should remain crisp-tender because they will continue cooking after the noodles are added.

7. 7

   Pour in the prepared stock mixture and bring it to a strong simmer. Add the drained bihon noodles, lifting and turning them with tongs so they absorb the seasoned liquid evenly without clumping.

8. 8

   Return the chicken and shrimp to the wok and continue tossing for 4 to 6 minutes, until the noodles are tender and most of the liquid has been absorbed. If the pan looks dry before the noodles are cooked, add 60 ml of hot water and keep tossing.

9. 9

   Fold in half of the scallions and cook for 30 seconds so their flavor softens into the noodles. Transfer the pancit bihon to a large serving platter and garnish with the remaining scallions and halved calamansi.

10. 10

    Serve immediately while the noodles are glossy, springy, and hot. Squeeze 1 calamansi half over each serving at the table to add the bright citrus finish that balances the soy-savored noodles.