Ingredients
Method
Preparation
- Soak the pancit bihon noodles in warm water for about 10 minutes or until they are tender. Drain and set aside.
Sauté the Chicken
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken breast and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Aromatics and Veggies
- In the same pan, add the sliced onion and minced garlic. Sauté for about 2 minutes or until fragrant. Add in the julienned carrots and shredded cabbage. Cook for an additional 3-4 minutes, just until the vegetables are tender yet still crisp.
Mix it Up
- Return the cooked chicken to the skillet. Add the drained noodles, soy sauce, and oyster sauce. Toss everything together until well combined, making sure the noodles are heated through (about 2-3 minutes). Adjust seasoning with additional salt and pepper if desired.
Garnish & Serve
- Remove from heat and transfer to a serving dish. Garnish with chopped green onions and serve hot.
Notes
For Halal-friendly sauce, ensure the oyster sauce is labelled as such or use a vegetarian substitute. Cook vegetables quickly over high heat to maintain their color and crunch. Soak, don’t boil, the noodles to avoid sogginess. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.