Name: Pancit bihon
Total time: 45 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 16 oz Rice vermicelli; 1 lb Boneless chicken thighs; 0.5 head Green cabbage; 2 Carrots; 6 oz Green beans; 2 stalks Celery; 1 Yellow onion; 5 cloves Garlic; 24 oz Chicken broth; 2 tbsp Oyster sauce; 1 bunch Green onions; 2 Lemons; 0.3 cup Soy sauce; 1 tsp Black pepper; 3 tbsp Vegetable oil

Pancit bihon

Thin rice noodles stir-fried with chicken, cabbage and carrots. Served at every Filipino party for long life.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

16 oz Rice vermicelli(bihon or rice sticks; Walmart international aisle or Asian market)
1 lb Boneless chicken thighs(or chicken breast)
0.5 head Green cabbage
2 Carrots
6 oz Green beans(or snow peas)
2 stalks Celery
1 Yellow onion
5 cloves Garlic
24 oz Chicken broth
2 tbsp Oyster sauce
1 bunch Green onions
2 Lemons(or calamansi from an Asian market)
0.3 cup Soy sauce· most people have this
1 tsp Black pepper· most people have this
3 tbsp Vegetable oil· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 45 minutes

Soak the noodles in cold water for 10 minutes until pliable, then drain.
Slice the chicken thin. Shred the cabbage, cut the carrots into matchsticks, and slice the green beans and celery on an angle. Chop the onion and mince the garlic.
Heat the oil in a wok or your widest pan over medium-high heat. Cook the onion and garlic 2 minutes, then add the chicken and cook 4 to 5 minutes until no longer pink.
Add the carrots, green beans and celery for 3 minutes, then the cabbage for 1 minute. Scoop out about half the vegetables and set aside so they stay crisp.
Pour in the broth, soy sauce, oyster sauce and pepper and bring to a boil. Add the noodles and toss with tongs for 4 to 6 minutes until they absorb all the liquid and are tender.
Fold the reserved vegetables back in. Serve topped with sliced green onions and lemon wedges to squeeze over.

Amounts are on the list above — they change with the number of people; the steps do not.