Pancit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from hokkien pian i sit which means "something conveniently cooked fast". Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as Panciterias.
Pancit Bihon is a very thin rice noodles, fried with soy sauce and some variation of sliced meat and chopped vegetables. Filipinos special occasions is not complete with out Pancit in the table. Pancit also is a perfect parner of puto (Filipino steamed rice cake). But how to cook Pancit Bihon? Here is the quick and easy Filipino Pancit Bihon recipe!
Pancit Bihon Ingredients:
- 250 grams vermicelli noodles (bihon)
- vegetable oil
- 1 whole chicken breast, sliced thinly
- 200 grams shrimp, peeled and deveined
- 1 chinese chorizo, sliced thinly on the bias.
- 1/2 cup fish balls, sliced into thin rounds
- 1 onion, peeled and choped
- 2 to 3 cloves garlic, peeled and minced
- 2 large carrots, peeled and sliced thinly on the bias
- 1 small cabbage, shredded
- 11/2 to 2 cups of chicken broth
- 1/4 cup soy sauce
- pepper to taste
- 2 tablespoons green onions, chopped
How to Cook:
- Soak bihon noodles in cold water for around 30 minutes and drain well.
- Put chicken breast in a pot and add water and some salt to taste, and bring to a boil. Then set aside the chicken stock, and sliced thinly the chicken breast.
- In a wide skillet or wok, heat oil. Saute garlic, onion, then add the sliced chicken breast add salt to taste or fish sauce. Then add the fish balls, shrimp, and chorizo, stirring regularly, until they start to cook.
- Then add the carrots for about 30 seconds. And add the shredded cabbage. Add pepper to taste. Then set aside.
- On the same wok put the chicken stock and broth, water, soy sauce, pepper and bring to a boil. Then add the bihon noodles. Gently toss and stir, add more liquid as needed, until noodles have expanded yet are still firm to the bite and liquid is absorbed.
- Mix the saute vegetables on the bihon. Garnish with chopped green onions and serve with calamansi.