1 8 oz. Pancit Bihon
1/2 lb. chicken breast, sliced into thin strips
4 pcs. chorizo bilbao, sliced thin
2 cups sliced into strips cabbage
1 onion, sliced thin
4 cloves of garlic, crushed
1 carrot, sliced into strips
2 tablespoons cooking oil
3 celery stick, sliced into strips
1 tablespoon soy sauce
1 teaspoon achuete dissolved in 1 tablespoon oil
salt & pepper to taste
1 stem green onion, sliced thin for garnishing
2 pcs. lemon or lime, sliced for garnishing
Soak pancit bihon noodles to soften for maybe 10 minutes and drain.
Sauté garlic and onions in a large pan or wok.
Add the chorizo bilbao, chicken breast and the vegetables until almost cooked.
Remove sautéed ingredients from the wok and set aside.
Using the same wok place 3 cups of water and add soy sauce, pepper and noodles.
Simmer in low heat for 5 minutes or until the noodles are half way cooked.
Keep mixing noodles to cook evenly.
*Make sure to lower the heat to avoid the noodles from drying fast*
Add the achuete oil, salt and pepper.
Lastly add the sautéed meat and veggies to the noodles.
Continue cooking in low heat for maybe 5 minutes or till the noodles are fully cooked.
Remove from heat and serve.
Garnish with slices of green onions and serve with lemon.