In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pancit bihon noodle stir-fry with chicken and vegetables

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 650 Calories/Serving

35–50 Minutes

This popular Filipino rice-noodle dish deserves as much renown as pad thai. Cook and shred the chicken ahead of time to get dinner on the table even more quickly.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

3 organic scallions
2 boneless skinless chicken breasts (about 6 ounces each)
1 organic red onion
1 or 2 cloves organic peeled fresh garlic
Sunbasket umami blend (gluten-free tamari - fish sauce)
5 ounces vermicelli rice noodles
¼ pound organic sugar snap peas
¼ pound organic shredded green or other cabbage
¼ pound organic shredded carrots
1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories 650, Total Fat 12g (15% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 1760mg (77% DV), Total Carb. 84g (31% DV), Fiber 8g (29% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 51g
Contains: Fish (anchovy), Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the chicken

Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.

In a medium sauce pot, add the chicken and 4 cups [6 cups] lightly salted water, making sure the breasts are separated. Add the white parts of the scallions and bring to a boil. Reduce to a simmer and cook until the chicken is opaque and cooked through, 8 to 10 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken. Set aside the cooking liquid in the pot.
While the chicken cooks and cools, prepare the remaining ingredients.

Prep the remaining ingredients

Peel the onion and cut into 1-inch pieces.
Finely chop, press, or grate enough garlic to measure 1 teaspoon [1½ tsp].

Cook the rice noodles

Return the cooking liquid used for the chicken to a boil. Add the umami blend and rice noodles and cook until the noodles are just tender, 4 to 5 minutes. Drain the noodles, reserving 2 cups [4 cups] cooking liquid.
While the water heats and the noodles cook, start preparing the pancit bihon.

Cook the pancit bihon

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion and garlic, season with salt and pepper, and cook until the onion starts to soften, 1 to 2 minutes. Add the snap peas, cabbage, and carrots and cook, stirring occasionally, until the cabbage starts to wilt and the snap peas and carrots are crisp-tender, 2 to 3 minutes.
Add the shredded chicken, noodles, and as much cooking liquid as you like (use half for a thick sauce, all for a thinner sauce). Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until some or most of the liquid is absorbed, 3 to 5 minutes.

Serve

Transfer the pancit bihon to individual bowls. Garnish with the green parts of the scallions and as much sambal oelek as you like and serve.

Kids Can!

Measure the water for the chicken.
Shred the cooled chicken with their hands.
Press the garlic (if you have a press).
Garnish with the scallions.

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