Pancit bihon noodle stir-fry with chicken and vegetables

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

Dairy-Free, Gluten-Free

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • Sun Basket 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, Protein: 51g (102% DV), Fiber: 8g (32% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 3g, Saturated Fat: 1.5g (8% DV), Cholesterol: 125mg (42% DV), Sodium: 1760mg (73% DV), Carbohydrates: 84g (28% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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].

3

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.

4

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.