This is a perennial Filipino favorite dish! It will always be present on tables during fiestas, birthdays, holidays, or even everyday as lunch or snack.
I like this dish because it is easy to put together, light, and I do not feel bloated after eating it. The fact that it has vegetables mixed in is a plus.
Serve it with calamansi (Philippine lemon) if you can find it as it melds perfectly with the taste of this noodle dish! If not, lemon juice is a great substitute.
- 1/4 cup oil
- 5 cloves garlic minced
- 1 medium sized onion, sliced
- 1 pound chicken breast, cooked, shredded
- 5 to 6 cups water
- 1/2 pound green beans, sliced at an angle
- 2 big carrots, sliced at an angle
- 1/2 cabbage, shredded
- 1 cup celery, leaves included, sliced at an angle
- 1-3 tbsp chicken bouillon powder, to taste
- 1/4 -1/3 cup soy sauce, to taste
- 1/2 teaspoon ground black pepper (to taste)
- 1 lb pancit bihon (Rice Noodles)
- Calamansi or Lemon, cut in wedges, for serving
- In a wok, heat up oil and saute garlic and onion
- Add the pork and chicken then let cook for 2 minutes
- Add 5 cups of water and bring to a boil.
- Put in the carrots, pea pod, cabbage, and celery leaves and simmer for a few minutes
- Remove all the ingredients in the pot except for the liquid and set them aside.
- In the pot with the liquid in, add the 1 tbsp bouillon powder, 1/4 cup soy sauce, black pepper, and mix well
- Add the pancit bihon, let it sit until it softens and mix well. Cook until liquid evaporates completely. Check if noodles are cooked, adding water if necessary.
- Add back the the vegetables and chicken that were previously cooked and heat for a minute or two. Adjust seasoning if needed.
- Serve hot with calamansi or slices of lemon. Share and enjoy!