A beloved dish found in the humblest of carinderias or the finest dining establishments, Pancit Bihon is a comforting merienda and a must-have on any Filipino’s celebration menu. A noodle dish of Chinese origin, the perfect pancit bihon features delicate, glassy noodles—these are left to soak up and simmer in rich chicken stock until all the liquid has been absorbed, so you can enjoy the flavorful broth with every bite of pancit.
This intensely-flavored plateful of noodles is served with fresh, slightly crunchy vegetables for a bit of contrast. Green beans, cabbage and carrots are those most frequently included in a traditional pancit bihon recipe. Sliced chicken meat is tossed into the pancit, along with lashings of pepper and handfuls of scallions for a plateful that’s designed to please both the eye and the palate. If you’re at your wit’s end for something to bring to a party, you can’t go wrong with this crowd favorite!
- 4-5 tablespoons oil, for frying
- 2-3 cloves garlic,chopped
- ½ cup onions,chopped
- 2 chicken thighs, boiled and shredded (keep broth)
- 10-15 fresh green beans, thinly sliced
- 1 large carrot, thinly sliced
- 1 teaspoon black pepper
- Fish Sauce
- 10-15 pieces Chinese flat peas, thinly sliced
- ½ medium cabbage, shredded
- soy sauce
- 1 package rice sticks (pancit bihon), cut and soaked in water 20 minutes
- 2 teaspoons chicken bouillon
- ½ cup green onions
- Add oil and heat in wok. Saute garlic and onions and add in cooked shredded chicken.
- Next, add green beans and carrots; stir fry and a pinch of black pepper. Add a little chicken broth (from boiled thighs) and mix together.
- Add fish sauce and Chinese flat peas and mix, then cabbage. Remove from wok and set aside.
- Add soy sauce to noodles and mix. To wok, add remaining chicken broth (from boiled thighs) and bring to a boil. Add chicken bouillon, noodles and pepper to wok. Bring to a rolling boil, then lower heat until noodles are cooked through.
- Then add all the ingredients together and mix with noodles until liquid is absorbed.
- Garnish with green onions.
Recipe Source here
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