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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Bihon Pancit

 
One serving costs about $2.45

$2.45 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:81%

Spoonacular Score: 81%

 

Bihon Pancit is a dairy free main course. This recipe makes 4 servings with 219 calories, 22g of protein, and 9g of fat each. For $1.29 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of onion, cabbage, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is pretty good. Try Pancit Bihon (Filipino Pancit), Pancit Bihon, and Pancit Bihon for similar recipes.

Ingredients

Servings:
some
some black bell pepper
black bell pepper
0.25 large head
0.25 large head cabbage
cabbage
2 large
2 large carrots
carrots
3
3  cooked chicken breasts
cooked chicken breasts
2 cups
2 cups fresh green beans
fresh green beans
0.33 cloves
0.33 cloves garlic
garlic
0.5
0.5  onion
onion
1 pkg
1 pkg rice noodles
rice noodles
0.25 cups
0.25 cups soy sauce
soy sauce
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
some black bell pepper
some
black bell pepper
0.25 large head cabbage
0.25 large head
cabbage
2 large carrots
2 large
carrots
3  cooked chicken breasts
3
cooked chicken breasts
2 cups fresh green beans
2 cups
fresh green beans
0.33 cloves garlic
0.33 cloves
garlic
0.5  onion
0.5
onion
1 pkg rice noodles
1 pkg
rice noodles
0.25 cups soy sauce
0.25 cups
soy sauce
2 Tbsps vegetable oil
2 Tbsps
vegetable oil

Equipment

kitchen scissors
kitchen scissors
bowl
bowl
frying pan
frying pan
kitchen scissors
kitchen scissors
bowl
bowl
frying pan
frying pan


Instructions

  1. Use 2 cups of water to boil chicken. Save broth. Take skin and debone chicken after cooling. Add soy sauce to broth.
  2. Add Bihon Noodles to about 3/4 of warm broth. Let soak.
  3. Peel and diagonally slice carrots. Cut each slice into thin strips. Set aside.
  4. Finely chop cabbage. Set aside.
  5. Cut Bihon Noodle with pastry scissors into small pieces after soaking.
  6. Saute chopped garlic in oil over medium high heat. Add sliced carrots. Stirring constantly. Saute for 2-3 minutes.
  7. Add sliced green beans. Add a little of the broth to the mixture, so that it will not burn.
  8. Turn heat to medium. Add sliced onions. Mix in thoroughly. Then add chopped cabbage. Stir constantly. DO NOT OVERCOOK VEGETABLES.
  9. Add about 1 tablespoon of soy sauce. Add black pepper to taste (1/4 teaspoon). Add diced, deboned chicken. Stir until all ingredients are heated through. Remove from pan. Put in bowl; set aside.
  10. Pour cut noodles into pan used to cook vegetables. Stir constantly. The noodles will stick. Ad broth as needed to keep noodles from sticking. Cook until noodles are tender. Add water as needed.
  11. Mix noodles and vegetables together just before serving. A bit of fresh lemon juice over noodles adds an extra zing to taste. Serve over steamed rice. Shrimp used instead of chicken tastes great, too.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.45
Ingredient
some black bell pepper
¼ large heads cabbage
2 larges carrots
3 cooked chicken breasts
2 cups fresh green beans
3 cloves garlic
½ onion
1 package rice noodles
¼ cups soy sauce
2 tablespoons vegetable oil
Price
$1.50
$0.48
$0.25
$6.01
$0.73
$0.20
$0.12
$0.01
$0.39
$0.11
$9.81

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
346 Calories
40g Protein
11g Total Fat
19g Carbs
47% Health Score
Limit These
Calories
346
17%

Fat
11g
18%

  Saturated Fat
6g
42%

Carbohydrates
19g
6%

  Sugar
9g
11%

Cholesterol
108mg
36%

Sodium
1053mg
46%

Get Enough Of These
Protein
40g
82%

Vitamin A
8854IU
177%

Vitamin C
136mg
165%

Vitamin B3
19mg
100%

Vitamin B6
1mg
89%

Selenium
55µg
79%

Vitamin K
77µg
74%

Phosphorus
455mg
46%

Potassium
1208mg
35%

Vitamin B5
3mg
31%

Manganese
0.53mg
27%

Folate
104µg
26%

Fiber
6g
26%

Magnesium
88mg
22%

Vitamin B2
0.37mg
22%

Vitamin B1
0.28mg
19%

Vitamin E
2mg
16%

Iron
2mg
13%

Zinc
1mg
11%

Calcium
87mg
9%

Copper
0.16mg
8%

Vitamin B12
0.34µg
6%

Vitamin D
0.17µg
1%

covered percent of daily need

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