Soy-Free Pancit Bihon
Indulge in the vibrant flavors of the Philippines with this Soy-Free Pancit Bihon recipe—a delightful twist on the beloved classic noodle dish. Made with tender rice vermicelli, succulent strips of chicken breast, and a medley of colorful, crisp vegetables like carrots, cabbage, and green beans, this recipe delivers a wholesome and satisfying experience. Instead of traditional soy sauce, the recipe uses fish sauce or coconut aminos, making it entirely soy-free and allergy-friendly without compromising on its signature savory taste. Simmered in a rich chicken broth and finished with a squeeze of fresh lemon or calamansi, this quick and easy dish, ready in just 40 minutes, is perfect for weeknight dinners or festive gatherings. Serve your Soy-Free Pancit Bihon warm for a gluten-free, flavor-packed meal that’s guaranteed to impress!
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Recipe Information
Ingredients
- 250 grams Rice Vermicelli Noodles
- 200 grams Chicken Breast
- 2 tablespoons Cooking Oil
- 3 cloves Garlic, minced
- 1 medium Onion, sliced
- 1 medium Carrot, julienned
- 1 cup Cabbage, shredded
- 1 medium Red Bell Pepper, sliced
- 1 cup Green Beans, sliced
- 2 tablespoons Fish Sauce (or coconut aminos for soy-free)
- 2 cups Chicken Broth
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Salt
- 1 whole Lemon or Calamansi, sliced
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes or until they become pliable, then drain and set aside.
In a large skillet or wok, heat the cooking oil over medium-high heat. Add the minced garlic and sliced onion, sautéing until the onion becomes translucent.
Slice the chicken breast into thin strips. Add them to the skillet and cook until they are no longer pink, about 5-7 minutes.
Add the julienned carrot, shredded cabbage, sliced red bell pepper, and green beans to the skillet. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
Pour in the chicken broth and fish sauce (or coconut aminos). Stir well and bring to a simmer.
Add the soaked rice vermicelli noodles to the skillet. Use tongs to mix and toss the noodles in with the vegetables and chicken, ensuring they're evenly coated with the sauce.
Season with black pepper and salt to taste. Continue to cook on low heat for another 5 minutes, allowing the noodles to fully absorb the flavors.
Once cooked, remove the skillet from heat. Serve the Pancit Bihon with lemon or calamansi slices on the side for extra tanginess.
Garnish with additional black pepper or herbs if desired and serve warm.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 5853 mg | 254% | |
| Total Carbohydrate | 258.6 g | 94% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 26.4 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2424 mg | 52% | |
*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.
