Lunch · 40 min · filipino

Pancit Bihon Guisado

This is the kind of Filipino lunch you’ll make on repeat — rice noodles and chicken breast, 40 minutes, big payoff. It is weeknight cooking that still hits your targets — 20 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Rice noodles
• 1/2 lb Chicken breast
• 1/2 lb Shrimp
• 2 cups Cabbage
• 1 Carrots
• 2 stalks Celery
• 1 Onion
• 4 cloves Garlic
• 1/4 cup Soy sauce
• 3 cups Chicken broth
• 4 Calamansi

Steps

1. Soak the rice noodles in warm water 10 minutes; they should be pliable but still firm — they finish in the pan.
2. Sauté the onion, garlic, chicken strips, and shrimp, 5 minutes, until the shrimp just turn pink; set aside.
3. In the same pan, pour in the broth and soy sauce and bring to a boil.
4. Add the drained noodles; toss constantly 5 minutes, until they drink up nearly all the liquid.
5. Fold in the shredded cabbage, carrots, and celery; cook 3 minutes more, until the vegetables are tender-crisp.
6. Return the chicken and shrimp; toss 1 minute to rewarm.
7. Serve with calamansi halves — the squeeze of citrus at the table is what wakes the whole dish up. Pancit means long life; eat accordingly.

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