Ingredients:

  • 1 pound (450g) bihon noodles (rice noodles)
  • 4 tablespoons (60ml) vegetable oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, thinly sliced
  • 2 cups (475ml) chicken broth (low sodium)
  • 4 tablespoons soy sauce
  • 2 tablespoons oyster sauce (optional)
  • 1 teaspoon ground black pepper
  • 1 pound (450g) boneless, skinless chicken thighs, thinly sliced
  • 4 ounces (115g) Chinese sausage (Lap cheong), sliced
  • 1 cup (115g) shredded cabbage
  • 1 cup (115g) sliced carrots
  • ½ cup (60g) sliced green beans, trimmed
  • ½ cup (50g) snow peas (optional)
  • ½ cup (60g) sliced celery
  • 2 hard-boiled eggs, sliced (optional garnish)
  • ½ cup (50g) chopped green onions (optional garnish)
  • Calamansi or lemon wedges, for serving (optional garnish)

Instructions:

  1. Soak bihon noodles in warm water until softened, about 10-15 minutes. Drain well.
  2. Heat oil in wok or skillet over medium-high heat. Sauté garlic and onion until fragrant.
  3. Add sliced chicken and Chinese sausage to the wok. Cook until chicken is cooked through and sausage is lightly browned.
  4. Add cabbage, carrots, green beans, snow peas (if using), and celery to the wok. Stir-fry until vegetables are slightly tender.
  5. Pour chicken broth, soy sauce, and oyster sauce (if using) into the wok. Bring to a simmer.
  6. Add drained bihon noodles to the wok. Toss to coat noodles evenly with the sauce.
  7. Continue to stir-fry, breaking up the noodles as needed, until noodles are tender and have absorbed most of the sauce. Adjust seasoning with pepper. Cook till the noodles are tender and most of the sauce is absorbed.
  8. Garnish with sliced hard-boiled eggs and green onions. Serve hot with calamansi or lemon wedges for squeezing.