Pancit Bihon

1/2 lb boneless chicken meat

1/2 lb lean pork

1/2 lb baby shrimp, shelled

2 cloves garlic, minced

1 onion, thinly sliced

1/4 head Napa cabbage, thinly sliced

2 carrots, julienned

2 Tbsp sesame oil (or vegetable oil)

2 Tbsp Soy sauce

1/2 tsp salt

1/2 tsp pepper

1/2 lb bihon noodles (rice or bean threads)

Juice of 1/2 lemon


Other vegetables can be added like snow peas.


Bring chicken and pork to a boil in 1½ Cups water.  Reduce heat and simmer until meat is cooked, about 15  minutes.

Remove from heat; shred meat into small pieces - reserve the water.

      (a sturdy mixer such as a Kitchen Aid can be handy shredding the meat using the whisk attachment.)

Soak Rice noodles in warm water for 15 minutes or until softened, then drain.

Heat the oil in a large, wide saute pan.

Saute the garlic and onion until translucent.

Add shredded meat, shrimp and soy sauce and stir-fry for 5 minutes.

Over high heat, add cabbage, carrots, salt,  pepper and 1 Cup of broth.  (additional vegetables are added at this time also)

Stir fry an additional 2 minutes.

Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.  If the mixture seams dry add more broth.

Squeeze juice of 1/2 lemon over noodles and serve immediately with soy sauce.