Pancit bihon (rice stick noodles)

Ingredients

• 1 tablepsoon . cooking oil
• 1/2 libra. chicken breast meat, boiled and flaked or cooked pork slices
• 1 cup shrimp, shelled
• 1 cup squid or shrimp balls, sliced
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 large carrot, julienned
• 1 red bell pepper, julienned
• 2 cups cabbage, cut into thin strips
• 1 cup Baguio Beans or snow peas, sliced
• patis (fish sauce), salt, pepper and soy sauce to taste
• 2 cups chicken broth or water
• 1/2 libra. pancit bihon (rice sticks noodles)
• wedges of lemon or calamansi, for garnish

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Preparation

• Rinse noodles with tap water. Drain then set aside. In a large wok, heat oil and sautè garlic and onion for two minutes.
• Stir-fry shrimp until pink in color then add squid balls. Add chicken flakes or pork. Season with patis, salt, pepper and soy sauce to taste.
• Add carrots and red bell peppers, stir-fry for a few minutes, then add baguio beans. Add chicken broth or water. Adjust the taste. As soon as the broth boils, add the noodles. Stir to loosen the noodles.
• Add a little more broth if it gets dry and the noodles are not cooked yet. Feel free to add a little soy sauce if it tastes bland.
  
• Add cabbage leaves, quickly stir to mix then turn off the heat. Enjoy with lemon wedges or calamansi slices.

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