Pancit Bihon: Serves 4-6 people

2 chicken thighs, skin removed, deboned and thinly sliced
2 onions, thinly sliced
2 carrots, shredded
½ cup cabbage, shredded
2 stalks celery, sliced
2-3 tablespoons vegetable oil
2-3 teaspoons salt
2-3 tablespoon oyster sauce
1-2 teaspoons pepper
2 teaspoons soy sauce
1 teaspoon patis (fish sauce)
1-2 teaspoons hot sauce
2-3 calamansi
2 hardboiled eggs, sliced
2 cups warm chicken broth
1 package bihon noodles, soaked




Soak bihon noodles in warm water for 10 minutes, strain and set aside. Heat oil. Season chicken with salt, pepper, and garlic powder. Sauté chicken 3-5 minutes. Add onions, carrots, cabbage, and celery and sauté. In a bowl, combine oyster sauce, soy sauce, patis, hot sauce, chicken broth and whisk. Add half of the liquid to the chicken and vegetable sauté. Add the noodles and mix. Continue to add more liquid, 1 ladle at a time until flavors are fully incorporated. Season with more salt and pepper to taste. To serve, place noodles in a bowl, topped with a few slices of boiled egg and calamansi.