Pancit Bihon (Filipino Stir-Fried Rice Vermicelli with Chicken)

Soak 250 g rice vermicelli in lukewarm water for about 10 minutes, just until the strands bend easily.

Drain before they turn fully soft, because they will finish cooking in the pan.

Boil 200 g chicken breast until cooked through, then shred it along the grain.

Keep the cooking liquid nearby, since small splashes will help the noodles absorb flavor without clumping or drying out.

Heat a wide pan over medium heat and add 2 tbsp cooking oil.

Stir-fry 100 g onion for 1 to 2 minutes until the edges look translucent, then add the shredded chicken and coat it in the oil.

Raise the heat to high and add 80 g carrot and 150 g cabbage.

Stir-fry for about 2 minutes, keeping the vegetables bright and lightly wilted rather than soft, so the finished noodles have crunch.

Add the drained noodles, then pour in 2 tbsp soy sauce and 1 tbsp fish sauce around the edge of the pan.

Toss by lifting with chopsticks or tongs so the seasoning coats the strands evenly.

If the noodles feel stiff or dry, add chicken broth or water a spoonful at a time and stir-fry for 2 to 3 minutes.

Serve when the noodles are tender and the pan is almost dry.