#8 Pancit (Filipino Rice Noodles) w/Recipe

Tuesday, September 20, 2011

Miss C's favorite Filipino dish is pancit. My mom (C's Lola {Tagalog for "grandmother"}) makes it all the time because its one of her most requested dish. Sometimes we get to come over and eat leftovers--and take more leftovers home! :)  Pancit Bihon is a very simple dish. It's flavored with just soy sauce so the flavor is mild and not strong and overpowering. It's not greasy and does not have a lot of exotic ingredients. A lot of our non-Asian friends and kids love this noodle dish.

Pancit (Filipino Rice Noodles), watermelon, carrots w/ranch
(dip transferred to a small container with lid because
I totally forgot that this was going inside C's lunchbox)


Pancit Bihon   (pan-sit bee-hohn)

1 package (8oz) thin rice noodles (bihon, or sometimes called rice vermicelli)
1 T oil
2 cloves garlic, minced
1 onion, diced
1 large carrot sliced/julienned (I use 1c precut matchstick carrots)
1 c shredded cabbage
Opt vegetables:
1/2 c julienned green beans or
1/2 c sliced green or red peppers
or broccoli
or snow peas
or green onions
1 c. cubed chicken (or use shredded cooked chicken or cubed pork)
1/8 c. soy sauce (divided)
2 T oyster sauce (optional)
1 c chicken broth or water (more if needed) 
Black pepper

  1. Saute garlic in 1T oil. Add onions.
  2. If using raw meat, add chicken or pork and stirfry until meat is cooked.
  3. In the meantime, soak the rice noodles in hot water to soften.
  4. Add vegetables and season with a little bit of soy sauce (2-3 Tbsp) and salt and pepper. Stir fry until half-cooked (not soggy).
  5. Spoon out the meat/vegetable mix into a bowl and set aside. Make sure the juices/broth from the stir fry remains in the pan.
  6. Drain rice noodles.
  7. Add 1 c chicken broth (or more water) into the pan, Let it come to a slight boil.
  8. Add noodles into the simmering broth. And cook for about 5 minutes, stirring occasionally. Season with soy sauce, oyster sauce, and pepper.
  9. Stir in meat/vegetables mixture and serve hot.

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