Pancit Bihon with Chicken Thighs

Ingredients

• 1 lb Chicken Thighs, sliced thin
• 8 oz thin rice noodles (bihon)
• 2 cups Cabbage, shredded
• 1 Carrot, julienned
• 3 tbsp soy sauce
• 1 tbsp fish sauce (optional)
• 4 cloves garlic, minced
• 1 onion, sliced
• 1½ cups chicken stock or water
• Lemon or calamansi wedges — not optional in spirit

Method

1. Soak the rice noodles in warm water until pliable but still firm, about 10 minutes. They finish cooking in the pan — soggy noodles are pancit's only enemy.
2. Sauté the garlic and onion in oil over medium-high until fragrant. Add the Chicken Thighs and cook until browned, 3–4 minutes.
3. Add the Cabbage and Carrot and stir-fry 2 minutes — they should stay bright and crisp-tender.
4. Pour in the stock, soy sauce, and fish sauce; bring to a simmer. Add the drained noodles and toss with tongs until they've drunk the liquid, 3–4 minutes.
5. Taste, adjust with more soy, and serve with citrus wedges. Squeezing before eating isn't garnish, it's doctrine.