High Protein Pancit Bihon
Elevate your mealtime with this High Protein Pancit Bihon, a delightful twist on the classic Filipino noodle dish that combines bold flavors with added nutrition. Packed with tender chicken breast, golden-brown tofu, and vibrant stir-fried vegetables like carrots, cabbage, and snap peas, this recipe offers a hearty, protein-rich alternative to traditional Pancit Bihon. The combination of savory soy sauce and oyster sauce creates a rich umami base that clings perfectly to the delicate rice vermicelli noodles. Ready in just 45 minutes, this dish is perfect for busy weeknights yet impressive enough for gatherings. Garnished with fresh green onions and a squeeze of lemon, it delivers a tangy brightness that complements its savory depth. Whether you're looking to boost your protein intake or enjoy a healthy, flavorful, and satisfying meal, this High Protein Pancit Bihon ticks all the boxes.
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Recipe Information
Ingredients
- 200 grams rice vermicelli noodles
- 200 grams chicken breast
- 60 ml soy sauce
- 30 ml oyster sauce
- 250 ml water
- 2 tablespoons canola oil
- 3 cloves garlic
- 1 medium onion
- 1 medium carrot
- 200 grams cabbage
- 1 medium red bell pepper
- 100 grams snap peas
- 150 grams firm tofu
- 2 stalks green onions
- 1 medium lemon
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Begin by soaking the rice vermicelli noodles in warm water for about 5-7 minutes until they are pliable but not fully soft. Drain and set aside.
Slice the chicken breast into thin strips and season with a pinch of salt and black pepper.
Heat 1 tablespoon of canola oil in a large pan over medium heat. Add the chicken strips and cook for 5-7 minutes or until they are golden brown and cooked through. Remove from the pan and set aside.
Cut the tofu into small cubes. In the same pan, add the remaining tablespoon of oil. Fry the tofu pieces until golden brown on all sides. Remove from the pan and set aside.
Mince the garlic, and finely chop the onion. Julienne the carrot, cabbage, and red bell pepper.
In the same pan, sauté the garlic and onion until the onion becomes translucent. Add the carrots, red bell pepper, snap peas, and cabbage to the pan. Stir-fry the vegetables for about 3-4 minutes.
Add the cooked chicken and tofu back into the pan with the vegetables. Stir well to combine.
In a small bowl, mix 60 ml of soy sauce, 30 ml of oyster sauce, and 250 ml of water. Pour this mixture into the pan and bring to a simmer.
Add the drained rice vermicelli noodles to the pan. Toss everything together carefully, ensuring the noodles are well coated with the sauce and mixed with the veggies and proteins.
Continue to cook for an additional 3-5 minutes until the noodles are fully cooked and have absorbed the flavors.
Adjust seasoning with salt and black pepper to taste.
Serve the Pancit Bihon garnished with chopped green onions and a squeeze of fresh lemon juice.
Optional: Serve with additional lemon wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 5201 mg | 226% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 27.9 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2284 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
