Pancit Bihon

Method

1. 1

   Soak the noodles

   Soak the vermicelli in room-temperature water for 3 minutes, then check every minute; drain when pliable but with a firm, opaque core, usually after 3 to 6 minutes.

2. 2

   Season the chicken

   Toss the chicken with 1 tbsp soy sauce and the fish sauce; leave for 10 minutes at room temperature while you prepare the vegetables.

3. 3

   Cook the aromatics

   Heat the oil in a wide pan over medium heat; cook the onion for 3 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.

4. 4

   Cook the chicken

   Cook the chicken in a single layer over medium-high heat for 5 to 7 minutes, in batches if the pan is crowded, turning until every piece reaches 74°C (165°F); transfer to a clean plate.

5. 5

   Cook the vegetables

   Add the carrots and cabbage to the pan and stir-fry over medium-high heat for 2 minutes until just softened but still slightly crisp.

6. 6

   Season the stock

   Stir the remaining 2 tbsp soy sauce and black pepper into the warmed stock, pour all 500 ml into the pan, and bring to a gentle simmer over medium-high heat for 1 minute.

7. 7

   Cook the noodles

   Add the drained noodles and cooked chicken; toss over medium heat for 2 to 4 minutes until noodles are tender, glossy and have absorbed nearly all the stock, with no pool of liquid.

8. 8

   Adjust the seasoning

   Taste the noodles while hot and stir in up to 1 tbsp additional soy sauce if needed; cook over low heat for 30 seconds until evenly seasoned and hot throughout.

9. 9

   Finish and serve

   Remove the pan from the heat, scatter over the spring onions, and serve immediately with lime wedges for squeezing over each portion.

Tips

• Check the noodles early and often as brands vary; drain them as soon as they are pliable but still firm in the centre.
• Keep the noodles moving gently while they absorb the stock. They are ready when tender and glossy with no pooled liquid.
• Cook chicken in batches if needed to avoid crowding and ensure even cooking; verify 74°C (165°F) in the thickest pieces.
• Taste before adding extra soy sauce, since the chicken and stock are already seasoned.

Swaps

• Use thinly sliced boneless chicken thigh instead of breast, cooking until it reaches 74°C (165°F).
• Use calamansi in place of lime, if available.
• For a fish-free version, omit fish sauce and replace it with 1 tsp extra soy sauce.

Storing

Refrigerate leftovers in an airtight container within 2 hours and use within 3 days. Reheat in a pan until steaming hot throughout, adding a splash of water or stock.