Filipino Pancit Bihon

Place the dry rice sticks (pancit bihon) in a large bowl. Pour enough hot water over them to cover completely. Let them soak for about 5-10 minutes, or until softened but not mushy. Drain well.

Thinly slice the onion. Mince the garlic. Julienne the carrots. Shred the cabbage.

Ensure shrimp are peeled and deveined. Shred the cooked chicken.

Chop the green onions. Cut calamansi or lime into wedges for serving.

Heat 1 tbsp of canola oil in a wok over medium-high heat. Add the sliced onions and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the julienned carrots and shredded cabbage to the wok. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.

Push the vegetables to the side of the wok. Add the remaining 2 tbsp of canola oil. Add the shrimp and cook, stirring, until they turn pink and opaque, about 2-3 minutes. Add the shredded chicken and stir-fry for another minute to heat through.

Add the drained rice noodles to the wok with the vegetables and proteins. Pour in the chicken broth, soy sauce, and fish sauce. Toss everything together gently to combine.

Cook, tossing frequently, for about 5-7 minutes, or until the noodles have absorbed most of the liquid and are tender. Be careful not to overcook the noodles.

Stir in the chopped green onions and season with freshly ground black pepper. Toss to combine. Squeeze fresh calamansi or lime juice over the dish just before serving.