Ingredients
1 16 oz. pack rice vermicelli
1 lb. protein such as chicken, pork, or shrimp, in bite size pieces
1 14.5 oz. can of chicken broth
1/4 cabbage, sliced into strips
1 onion, peeled and sliced
3 cloves of minced garlic
1/3 cup green onions, cut into pieces
1 carrot, sliced
1 oz. peanut oil
1 oz. sesame oil
3/4 cup diced celery
2+ tablespoons soy sauce
2+ tablespoons fish sauce
Salt, pepper, and red pepper to taste
1 lemon, sliced into wedges
Preparation
Break the vermicelli into about 3 inch lengths. Soak the rice vermicelli in hot water for 10 minutes to soften. Time it so that vermicelli is ready when the vegetables and protein are cooked.
Add oils to wok. Heat on high. Sauté garlic and onions until onions are translucent.
Add the chicken broth, the protein and all the vegetables. Stir until cooked.
Mix in the rice vermicelli and add the soy sauce and fish sauce, cook for about 5 minutes or until the noodles are soft. Leave some moisture in the noodles. Add more soy sauce and fish sauce, if necessary, to give a golden color to the vermicelli.
Add 1 oz. lemon juice and salt, pepper, and red pepper to taste.
Serve hot with lemon wedges on the side.
Cooking Notes:
Lemon is to be squeezed into the pancit bihon before eating.
