Pancit Bihon (Or Bijon)

• 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
• 1 lb lean pork, fat trimmed
• 1 lb small shrimp, shelled
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1/2 Chinese cabbage, thinly sliced
• 3 carrots, julienned
• 1/4 cup sesame oil or 1/4 cup vegetable oil (may be substituted)
• 3 tablespoons soy sauce
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 lb rice noodles (or bean threads)

1. Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
2. Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
3. Remove from heat; shred the meat into small pieces- reserve the water.
4. (A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
5. Heat oil in a large, wide saute pan.
6. Saute garlic and onion in oil until onion is translucent.
7. Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
8. Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
9. Stir fry for an additional 2 minutes.
10. Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
11. If the mixture seems dry, add more broth.
12. Serve immediately with soy sauce.

chicken breasts, lean pork, shrimp, garlic, onion, chinese cabbage, carrots, sesame oil, soy sauce, salt, pepper, rice noodles

Taken from www.food.com/recipe/pancit-bihon-or-bijon-112849 (may not work)