Ingredients:
240g pancit bihon (thin rice) noodles
1 whole chicken breast, cooked and shredded
500ml chicken stock
1/4 cabbage, cored and sliced into strips
1 onion, peeled and sliced
3 garlic cloves, crushed and minced
50g spring onions, cut into 2cm lengths
1 carrot, sliced into strips
2 tbsp cooking oil
110g celery, diced
3 tbsp soy sauce
salt and freshly-ground black pepper, to taste
5 pieces of calamansi (calamondin) or 1 lemon, sliced
Method:
Soak the pancit bihon in warm water to soften for 10 minutes.
In the meantime, add the oil to a wok. When hot use to fry the garlic and onions for about 4 minutes, or until soft. Add the chicken stock, the shredded chicken breast and the remaining vegetables. Bring to a boil, reduce to a simmer and cook for about 8 minutes, or until tender.
Drain the pancit bihon noodles then stir into the contents of the wok. Add the soy sauce, return to a simmer and cook for 5 minutes, or until the noodles are soft.
Season to taste with salt and black pepper, turn into a bowl and serve with sliced calamansi on the side.
To serve, spoon into bowls, squeeze over the calamansi juice and eat.
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