Pancit Bihon (Filipino Rice Vermicelli Stir‑Fry with Chicken & Shrimp)

Ingredients

Contains gluten, soy, egg, fish, shellfish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Place the rice vermicelli in a large bowl and cover with warm (not boiling) water; let soak until pliable but still slightly firm, 5–7 minutes, then drain and set aside.

   7 min
2. 2

   Beat the eggs lightly in a small bowl and set aside.

3. 3

   Heat a large wok or wide skillet over medium-high heat and add the vegetable oil.

4. 4

   Add the minced garlic and sliced onion to the hot oil and sauté until fragrant and the onion is translucent.

   2 min
5. 5

   Add the sliced chicken, spread it out so it sears, and stir-fry until it is cooked through and no longer pink at the center.

   3 min
6. 6

   Add the shrimp and stir-fry just until they turn opaque and curl, about until cooked through.

   2 min
7. 7

   Push the chicken and shrimp to one side of the pan, pour the beaten eggs into the empty space, and scramble quickly until just set.

   1 min
8. 8

   Pour in the hot chicken stock, then add the soy sauce, fish sauce and black pepper; bring the liquid to a gentle simmer.

   2 min
9. 9

   Add the drained vermicelli, julienned carrot and snap peas to the pan; toss constantly so the noodles absorb the seasoned liquid and cook through, about 3 minutes.

   3 min
10. 10

    Add the sliced cabbage and sliced scallions, toss until the cabbage just wilts and everything is evenly coated, about 2 minutes.

    2 min
11. 11

    Taste and adjust seasoning with extra soy sauce or fish sauce if needed, then remove from heat.

12. 12

    Transfer to a serving platter, scatter fried garlic if using, and serve immediately with calamansi or lime wedges.