Inexpensive and quick to prepare, pancit bihon is an awesome party dish.
Probably the most popular Filipino noodle dish is pancit bihon – a wonderful combination of stir-fried noodles, vegetables and meat.
Except for the noodles, the rest are everyday ingredients that you probably have in your pantry which you can easily put together. Also, there is really no strict rule as everyone makes their pancit a little differently.
My version of pancit bihon is an entire meal – loaded with pork tenderloin and shrimp for healthy protein and a good mix of cabbage, carrots and sugar peas. It will keep you full for a while.
Start by soaking the noodles for a little bit, just enough to soften and separate the threads. Otherwise, it may become very soggy and will not absorb the broth later. Drain and set aside.
Add your oil to a large pan. Once the oil is hot enough, cook the meat until brown all over. Set aside.
Using the same pan, stir in onion and garlic. Add 1 cup of water or stock and dissolve the brown bits at the bottom of the pan. It will add flavor to the sauce.
Add the rest of liquid and seasoning – soy sauce and fish sauce, then mixture come to a boil before adding the vegetables. Simmer in the sauce for about 3 minutes or until the vegetable is tender.
Remove the vegetables from the pan and set aside. This stops the vegetables from cooking further and makes room for tossing of noodles.
If you have a very large pan, you can cook the vegetables until just about done, then add the noodles and let it cook all together.
Reduce the heat to low and add the drained noodles. Toss well until the sauce has been absorbed.
Add the meat and vegetables back.
Mix and serve with kalamansi or lime.
- 250 grams Bihon noodles rice stick
- 1/2 pound pork belly sliced
- 2 tablespoon oil
- 250 g carrots medium, thinly sliced
- 125 g cabbage thinly sliced
- 100 g sugar peas or any bean variant
- 1 medium onion sliced lengthwise or from root to stem
- 1 tablespoon garlic minced
- 2 1/2 cups broth or water
- 4 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- salt and pepper
- Soak noodles in cold water just enough to loosen the threads, 5 minutes. Drain and set aside.
- Stir-fry meat. Swirl in 2 tablespoon of oil to the pan. Add pork belly and cook until exterior of meat is seared. Remove from pan and set aside.
- Stir-fry vegetables. In the same pan, add in onions and garlic and sauté until golden brown, about 3 minutes. Add 1 cup of water and scrape bottom of pan while liquid comes to a boil. Add carrots and cabbage. Return the meat to the pan together with the remaining water, soy sauce and fish sauce. Simmer for 3 minutes or until vegetable is tender-crisp. Remove from pan and set aside.
- Cook the noodles. Lower heat and add the drained noodles and stir constantly until noodles has soaked the liquid mixture. Return the cooked meat vegetables to the pan and stir to incorporate. Serve with kalamansi lime.