Pancit Bihon 8-10 ounces pancit bihon (dry rice noodles), soaked in water to soften 10-12 dried shiitake mushrooms, *soaked, drained, thinly sliced 3 TB dried shrimp (the smallest you can find) *soaked, drained 1/4 cup vegetable oil 1 pound boneless, skinless chicken thighs, sliced 1 tablespoon minced garlic 3 quarter size slices ginger, smashed 1/2 cup each onion, red and green bell pepper, and carrots, thinly slicd 3/4 cup celery thinly sliced ½ medium cabbage, thinly sliced 15 oz. chicken broth 2 pounds pancit miki (egg noodles) 6 oz. kamaboko, thinly sliced 1/4 cup oyster sauce 2 tablespoons patis (fish sauce) 1 tablespoon instant soup base Ground white pepper, to taste garnish: cilantro, green onion slices, lemon wedges, calamansi and hard-boiled egg slices
• Optional to keep the mushroom and shrimp liquid to add to recipe.
Heat oil in a wok. Add chicken, stirring constantly, then add the garlic, ginger and onion, followed by all the vegetables and shrimp. Toss to mix and sauté. Add noodles; pour broth and any liquid (*shiitake mushroom and shrimp). Keep tossing mixture. Stir in kamaboko, oyster sauce, patis and soup base. If mixture is too dry, add more broth. Season with pepper and garnish. Serves 6 as an entrée.