Pancit Bihon (Filipino Rice Noodles)

seriouseats.com

Judy Carino

subheading: For the Chicken:

1 ¾ pounds (795g) bone-in, skin-on chicken thighs

subheading: For the Pancit Noodles:

1 tablespoon (15ml) canola oil

7 medium garlic cloves, minced

½ medium red onion (about 4 ounces; 115g), finely diced

2 medium carrots (about 6 ounces; 170g), peeled and grated on large holes of box grater

4 ounces (115g) snow peas, stem ends trimmed and strings removed

8 ounces (225g) rice vermicelli noodles (see notes)

2 tablespoons plus 2 teaspoons (40ml) oyster sauce

2 tablespoons (30ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti

1 tablespoon (15ml) fish sauce

1 scallion, ends trimmed and sliced thinly on a bias, for garnish

Calamansi halves, for serving (see notes)

Directions at seriouseats.com

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