Pancit Bihon (Filipino Chicken Noodles)
Filipino dinner for one, on the table in 23 minutes. Roughly £2.60 a portion.
Per portion
Calories from protein 22%, carbs 53%, fat 25%. Estimated from the ingredients.
Roughly £2.60 a portion.
Method
- 1
Soak the noodles in warm water for 8–10 minutes until softened, then drain.
- 2
Heat the oil in a wok and stir-fry the chicken for 3–4 minutes until cooked through with no pink inside. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Add the garlic, carrot, cabbage and green beans, and stir-fry for 2–3 minutes.
- 4
Pour in the soy sauce and stock, add the drained noodles, and toss everything together for 2–3 minutes until the noodles have absorbed the liquid and are tender.
- 5
Taste before adding any salt (the soy and stock are already salty), season with black pepper, then scatter with the spring onion and serve with the lime wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/pancit-bihon-filipino-chicken-noodles/
