Updated: Oct 20, 2022
1 1/2 lbs. chicken
1/2 lb bihon noodles aka fine rice noodles
1/2 cabbage head, choppped in 1inch sized squares
2 lg carrots, bâtonnet cut
1 tbsp garlic, minced
1/2 cup flat leaf parsley, chopped
1 med onion, chopped
3 stalk celery, chopped
6 cups water or chicken broth for more flavor
1/2 cup soy sauce
1/2 tsp ground black pepper
2 tbsp cooking oil
Pour 6 cups of water in a cooking pot. Let boil. Put-in the chicken and boil for 30 minutes.
Remove the boiled chicken from the cooking pot. Let it cool down. Shred the meat and discard the bones. Set aside. Note: do not throw the water yet, we will use it later as chicken stock.
Meanwhile, soak the sotanghon and bihon noodles in water for 10 minutes. Set aside. Note: do this by using a large mixing bowl and fill it with tap water.
Heat a large pan. Pour-in 2 tablespoons cooking oil.
Let the oil get hot then stir-fry the cabbage and carrots for 3 to 5 minutes. Remove from the pan and set aside.
On the same pan, heat the remaining cooking oil. Once the oil becomes smoking hot, saute the onion, celery, and garlic.
Add the ground black pepper and shredded chicken. Cook for 3 to 5 minutes.
Pour-in soy sauce and 1 cup of chicken stock (this is the water that was used to boil the chicken). Stir and let boil. Cook for 2 minutes more.
Add the soaked noodles. Toss the noodles until all the ingredients are well blended. If the noodles is somewhat dry, add a cup of chicken stock and continue to toss until the liquid is absorbed.
Put-in the stir-fried cabbage and carrots. Toss.
Transfer to a serving plate. Serve with lemon or calamansi.
Share and enjoy!