Filipino Pancit Bihon

Ingredients

• 1 (16-ounce) package bihon rice noodles, soaked for at least 15 minutes then drained
• 2 chicken breast or pork shoulder, cut into 1-inch cubes
• 1 pound shrimp, peeled and deveined with tails cut off
• 2 medium carrots, sliced thinly into 1-inch matchsticks
• 2 celery stalks, sliced
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 4 cloves of garlic, minced
• 1 thumb-sized ginger, minced
• 2 chicken bouillon cubes
• 1 1/2 cups water
• 4 tablespoons soy sauce
• 2 tablespoons Mirin
• Salt and pepper to taste
• Lemon, for serving

Directions

1. In a large pan or wok, add the half of the oil, onion, garlic and ginger. Stir fry until the onion is translucent. Add the chicken or pork. When the meat is mostly cooked on all sides, add the shrimp and cook until pink. Add veggies and mirin and stir fry for 2 minutes. Set aside.
2. In the same pan or wok, pour and heat up remaining olive oil. Add the chicken cubes and saute until melted. Add the water and soy sauce. Bring to a boil. Add the noodles and keep tossing them until they are loosened. Add the salt and pepper to taste and cook until the noodles are almost tender. Add more water to cook the noodles if necessary.
3. Add the meat and mixed vegeteables. Keep on tossing until ingredients are well mixed and noodles are tender but firm. Do not overcook. Remove from heat and serve hot with soy sauce and lemon.