Description
This classic Filipino noodle dish is made with rice vermicelli, chicken, and a colorful mix of vegetables, all stir-fried in a savory soy-citrus sauce. It’s a beloved staple for celebrations and everyday meals alike.
Ingredients
Scale
- 1 lb (450g) bihon (rice vermicelli) noodles
- 2 tbsp cooking oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 lb (450g) chicken breast, cooked and shredded
- 1/2 cup soy sauce
- 1/4 cup calamansi juice (or lemon juice)
- 1 cup chicken broth
- 1 small carrot, julienned
- 1/2 small cabbage, shredded
- 1/2 cup green beans, sliced diagonally
- Salt and pepper to taste
- Optional: sliced hard-boiled eggs and calamansi wedges for garnish
Instructions
- Soak bihon noodles in warm water for about 10 minutes until softened. Drain and set aside.
- In a large wok or skillet, heat oil over medium-high heat. Sauté onion and garlic until fragrant.
- Add shredded chicken and cook for 2 minutes, stirring occasionally.
- Pour in soy sauce, calamansi juice, and chicken broth. Bring to a simmer.
- Add the softened noodles and toss gently until evenly coated with the sauce. Cook for 2-3 minutes.
- Add carrots, cabbage, and green beans. Stir-fry for another 2-3 minutes until vegetables are tender-crisp.
- Season with salt and pepper to taste. Remove from heat.
- Serve hot, garnished with sliced hard-boiled eggs and calamansi wedges if desired.
Notes
For best results, do not overcook the noodles—they should remain tender but not mushy. Calamansi juice can be substituted with lemon juice mixed with a pinch of calamansi zest for a more authentic flavor.
Nutrition
- Calories: 420 kcal
- Sugar: 4 g
- Fat: 12 g
- Carbohydrates: 55 g
- Protein: 28 g