Bihon (a Philippine Recipe)

1 pkg. (8 oz.) Bihon noodles (rice thread noodles, found in Oriental section)
Hot Water  (see Bihon package instructions for amount)
1 chicken breast, cooked and shredded
1/2 of 16oz. pkg. (about 2 cups) cabbage, carrot slaw
1 med onion chopped
2 cloves garlic (minced)
2 Tbsp. oil
soy sauce, to taste

In a large pan (Dutch oven is great), heat oil and add garlic.  When hot, add shredded chicken and onion.  Cook for about 5 minutes.  While this is cooking put hot water into a bowl and add Bihon noodles.  You can break or cut them if you like them shorter.  Set aside.  Add slaw mix to chicken mixture.  Cook for about 5 minutes.  Add soy sauce to taste.  Drain Bihon noodles and add to meat mixture.  Stir and add more soy sauce if it looks too dry.  Serve hot with egg rolls.  Leftovers are great and can be re-heated in the microwave.  Serves 4-6.

Lillian:  This delicious dish is from our grand daughter-in-law, Jhoanna, and is from her native Philippines.  This is so good and she makes it with either chicken or shrimp.  This Bihon is easy to make, is really good and it makes huge servings.

Martha:  I made this dish plus.  I did put about a 1/2 tsp. of ginger in mine which was a great addition.  I also did something else different.  I divided the dish in half using one half to fill my egg rolls, which I baked instead of frying.  I served the meal with a heaping amount of Bihon, 2 Bihon stuffed egg rolls and sweet chili sauce for dipping.  So good!  I will advise one thing to anyone making this, especially if they do the egg rolls too.  Break the Bihon noodles up before adding to the slaw/chicken mixture.  It makes it so much easier to mix everything together.

Tips:  I can remember when I was a kid and we went on a picnic we would always have fried chicken.  We had coolers but not like those we have today.  Ours didn't keep our foods that cold and by the time we drove to wherever we were having lunch the fried chicken had gotten a bit warm.  Then it would be brought out for us to eat... after we finished our game of tag or whatever we might have been playing.  I have no idea how we escaped food poisoning from eating that chicken.  Now I know that cooked chicken should not be left at room temperature for more than two hours and it needs to be packaged up in an air-tight container and store it in a really good cooler to keep it safe.