Pancit Bihon

Ingredients:

3 tablespoons cooking oil

4 cloves garlic, minced

1 small onion, sliced

2 cups shredded Rotisserie chicken breast

2 to 3 tablespoons soy sauce

2 to 3 tablespoons oyster sauce

1 can chicken broth, 14.5 ounces (Swanson low sodium chicken broth)

1 carrot, cut into strips

1 cup snow peas, string edges pulled off

1 cup broccoli, cut in florets

1 small head cabbage, shredded

250 grams bihon (vermicelli rice noodles), soaked in hot tap water for 15 minutes, drained

Instructions:

Heat the wok. Add oil. Sauté garlic until light brown. Add onion and sauté until cooked. Add the chicken. Sauté for one minute. Add soy sauce and oyster sauce. Stir to combine. Add the carrot. Mix to combine. Pour the chicken broth. Stir. Let boil. Add the snow peas, broccoli, and cabbage. Mix thoroughly. Cover and cook the vegetables until half done. Push the contents to one side of the wok to make space. Drop the bihon on the space created. Stir the bihon on that small space, soaking it into the broth. Cook for 2 to 3 minutes. Add soy sauce and oyster sauce if needed. Mix to combine the bihon with the rest of the ingredients. Turn off the heat. Transfer the pancit into a large serving dish. Serve pancit with sliced calamansi or lemon.