Guam-Style Pancit
Stir-fried bihon noodles with chicken, vegetables, and soy sauce, brought to Guam through the island's large Filipino community and now a common fixture at parties and potlucks.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Wok or large skillet
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 9
- carbs
- 40
- protein
- 18
- calories
- 320
Instructions
- 1
Soak bihon noodles in warm water for about 10 minutes until bendy. Drain them well.
- 2
Heat oil in a wok. Saute garlic until it smells fragrant.
- 3
Add chicken to the wok. Cook until it is browned and cooked through.
- 4
Add cabbage and carrot. Stir-fry the vegetables until they are just tender.
- 5
Pour in soy sauce and chicken broth. Bring the liquid to a gentle simmer.
- 6
Add drained noodles and toss to soak up liquid. Cook 5-7 minutes until noodles are tender.
- 7
Serve with a wedge of calamansi or lemon on the side.
Chef's tips
Soak the bihon noodles just until bendy, not completely soft. They will finish cooking in the pan.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat in a skillet with a splash of water or broth to loosen the noodles.
Common mistakes to avoid
- •Soaking noodles too long until they become mushy before cooking
- •Adding too much soy sauce and making the noodles overly salty and soggy
Serving suggestions
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