Pancit Bihon (Stir-Fried Rice Vermicelli)
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Ingredients
- 300 g dried rice vermicelli noodles
- 300 g chicken breast fillets, diced
- 1 carrot, julienned
- 200 g cabbage, roughly chopped
- 3 tbsp gluten-free soy sauce (tamari)
- 3 garlic cloves
- 250 ml chicken stock
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 485 kcal
- Protein
- 24.4 g
- Carbohydrate
- 64.6 g
- of which sugars
- 3.2 g
- Fat
- 12.6 g
- of which saturates
- 1.3 g
- Fibre
- 3.2 g
- Salt
- 2.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice vermicelli noodles in boiled water for 6-7 minutes until just soft, then drain.
- 2
Heat the vegetable oil in a large wok and fry the garlic for 30 seconds, then add the chicken and fry for 5-6 minutes until no pink remains.
- 3
Add the carrot and cabbage and stir-fry for 3 minutes until starting to soften.
- 4
Pour in the chicken stock and tamari and bring to a simmer.
- 5
Add the noodles and toss well for 2-3 minutes until they have soaked up the sauce.
- 6
Serve immediately.
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