Classic Filipino Pancit Bihon with Chicken

1. 1

   Bring a pot of water to a boil over high heat. Add chicken thighs and boil until the centers are no longer pink and the juices run clear, about 30 minutes. Strain the broth into a bowl to reserve. Shred the chicken thighs using 2 forks.

2. 2

   Place the noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed.

3. 3

   Set aside until the noodles soften, 5 to 7 minutes.

4. 4

   Rinse the noodles with cold water and drain well.

5. 5

   Place them into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.

6. 6

   Heat the remaining olive oil in a skillet or large wok over medium-high heat.

7. 7

   Saute the garlic in the hot oil until it starts to brown, about 1 minute.

8. 8

   Add the onion and cook for 2 minutes.

9. 9

   Add the chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt.

10. 10

    Combine the chicken mixture with the noodles, add soy seasoning to taste, and serve.

• Calories 405.33 kcal High
• Protein 17.33 g Good Source
• Carbs 52.2 g Moderate
• Total Fat 14.66 g Moderate
• Saturated Fat 3.21 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 65.27 mg High
• Sodium 277.68 mg Moderate
• Fiber 2.67 g Low Source
• Sugar 2.42 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 259.23 mg Moderate
• Iron 1.28 mg Low Source
• Potassium 276.15 mg Low Source
• Vitamin A 4.55 mcg_rae Low Source
• Vitamin C 64.29 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅