Ingredients:

  • 0.5 lb chicken breast, thinly sliced
  • 0.5 lb pork tenderloin, julienned
  • 0.25 lb shrimp, peeled and deveined
  • 2 tbsp avocado oil
  • 8 oz dried rice sticks (Pancit Bihon)
  • 8 oz dried flour noodles (Pancit Canton)
  • 3 cups low-sodium chicken bone broth
  • 0.25 cup coconut aminos or low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp freshly cracked black pepper
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups shredded cabbage
  • 1 cup carrots, julienned
  • 1 cup snap peas, sliced diagonally
  • 0.5 cup celery, thinly sliced
  • 4 calamansi halves
  • 2 scallions, sliced
  • 1 tbsp fried garlic bits

Instructions:

  1. Place the 8 oz rice sticks in a large bowl and cover with 3 cups of warm (not boiling) chicken bone broth mixed with the 0.25 cup coconut aminos and 2 tbsp oyster sauce. Note: This infuses the noodles with flavor from the inside out.
  2. Heat 1 tbsp avocado oil in a wok over high heat. Add sliced onion and minced garlic, stirring until fragrant and translucent.
  3. Add the chicken breast and pork tenderloin to the wok. Sear until the proteins are browned and cooked through. Add shrimp and cook for 1-2 minutes until pink; immediately remove the shrimp and set aside to prevent overcooking.
  4. Add carrots, snap peas, and celery to the wok. Stir-fry for 2 minutes to maintain cellular structure. Remove all vegetables and proteins from the wok and set aside.
  5. In the same wok, pour in the chicken bone broth, coconut aminos (or soy sauce), oyster sauce, sesame oil, and black pepper. Bring the liquid to a rolling boil.
  6. Add the dried flour noodles (Canton) and the soaked rice sticks (Bihon) to the boiling broth. Use tongs to toss the noodles constantly, allowing them to absorb the liquid via the 'Layered Hydration' method until the wok is nearly dry.
  7. Return the cooked proteins and vegetables to the wok. Add the shredded cabbage. Toss for 1-2 minutes until the cabbage is slightly wilted from residual heat and all ingredients are evenly distributed.
  8. Garnish with sliced scallions and fried garlic bits. Serve immediately with calamansi or lime wedges on the side.