Traditional Pancit Bihon Noodles (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
8 oz Filipino Bihon Noodles
02 -
½ lb Chicken Breast, thinly sliced
03 -
½ lb Small Shrimp, deveined and tail-off
04 -
8 oz Fresh Green Beans, sliced
05 -
1 Whole Carrot, diced, cubed, or shredded
06 -
½ Head Cabbage, sliced into chunks
07 -
1 Yellow Onion, finely diced
08 -
1 ½ tablespoon Minced Garlic
09 -
½ teaspoon Black Pepper
10 -
¼ teaspoon Salt
→ Pancit Sauce
11 -
1 tablespoon Chicken Bouillon Powder
12 -
3 tablespoon Dark Soy Sauce
13 -
2 tablespoon Soy Sauce
14 -
2 tablespoon Oyster Sauce
15 -
3 cups Water
16 -
1 teaspoon Accent (optional)
→ Extras
17 -
Oil for Sautéing
# Steps to Follow:
01 -
Add rice vermicelli noodles to a cold bowl of water and soak for at least 30 minutes.
02 -
Heat oil over medium-high in a large wok. Add chicken, season lightly with salt and black pepper, and cook until lightly browned. Then add shrimp and cook until thoroughly cooked.
03 -
Add onion and garlic to the wok and sauté for a couple of minutes until garlic is aromatic.
04 -
Add green beans, carrot, and cabbage to the wok. Continue sautéing until vegetables soften and the cabbage cooks down.
05 -
Whisk together all sauce ingredients, pour over chicken and vegetables, and stir to combine.
06 -
Drain the noodles, add them to the wok with 2 cups of water. Cover and cook for 5-6 minutes, stirring occasionally until noodles soften and incorporate with other ingredients.
07 -
Serve the Pancit Bihon hot with lime wedges for squeezing over the dish.
# Additional Notes:
01 -
Be sure to soak the noodles before cooking the Pancit.
02 -
Rice Vermicelli noodles are essential and cannot be substituted if you want a traditional Pancit Bihon.