Low Sodium Pancit Bihon
Savor the vibrant flavors of the Philippines with this Low Sodium Pancit Bihon—a healthier twist on the classic noodle dish bursting with fresh vegetables, tender chicken, and perfectly seasoned rice stick noodles. By using low sodium chicken broth and soy sauce, this recipe delivers all the bold, savory taste without the extra salt, making it perfect for those seeking a heart-healthy option. Quick and easy to prepare, this 45-minute dish combines aromatic garlic and onion with colorful carrots, cabbage, and green beans for a nutrient-packed meal. A squeeze of fresh lemon juice adds a zesty finish, while scallion garnish adds a pop of freshness. Serve this delightful Filipino stir-fry with lemon wedges on the side for a tangy touch that complements the light yet satisfying flavors. Perfect for weeknight dinners or special gatherings, this low sodium Pancit Bihon will become a new favorite on your table!
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Ingredients
- 200 grams Rice stick noodles (Bihon)
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 medium Onion, sliced
- 200 grams Boneless, skinless chicken breast, thinly sliced
- 1 medium Carrot, julienned
- 200 grams Cabbage, shredded
- 100 grams Green beans, sliced diagonally
- 2 cups Low sodium chicken broth
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Lemon juice
- 1 teaspoon Black pepper
- 2 stalks Scallions, chopped
- 1 Lemon, sliced into wedges
Directions
Step 1
Soak the rice stick noodles in warm water for 10 minutes or until they are soft. Drain and set aside.
Step 2
In a large pan or wok, heat the vegetable oil over medium heat.
Step 3
Add the minced garlic and sliced onion, and sauté until the onions are translucent.
Step 4
Add the thinly sliced chicken breast to the pan and cook until it is no longer pink, about 5-7 minutes.
Step 5
Stir in the julienned carrots, shredded cabbage, and sliced green beans. Cook for 5 minutes or until the vegetables are tender-crisp.
Step 6
Pour in the low sodium chicken broth and low sodium soy sauce. Stir to combine and bring the mixture to a simmer.
Step 7
Add the soaked and drained rice stick noodles into the pan. Mix everything together, ensuring the noodles are evenly coated with the sauce.
Step 8
Continue to cook until the liquid is absorbed and the noodles are cooked through, about 3-5 minutes.
Step 9
Drizzle with lemon juice and season with black pepper. Stir well to combine.
Step 10
Garnish with chopped scallions and serve hot, with lemon wedges on the side.
Nutrition Facts
| Serving size | (1538.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1546.2 |
| Total Fat 35.5g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 170mg | 0% |
| Sodium 2373.9mg | 0% |
| Total Carbohydrate 214.3g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 22.4g | |
| Protein 91.6g | 0% |
| Vitamin D 2IU | 0% |
| Calcium 338.0mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2415.0mg | 0% |
Source of Calories