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
1/2 c julienned green beans or
1/2 c sliced green or red peppers
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)
- Saute garlic in 1T oil. Add onions.
- If using raw meat, add chicken or pork and stirfry until meat is cooked.
- In the meantime, soak the rice noodles in hot water to soften.
- 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).
- 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.
- Drain rice noodles.
- Add 1 c chicken broth (or more water) into the pan, Let it come to a slight boil.
- Add noodles into the simmering broth. And cook for about 5 minutes, stirring occasionally. Season with soy sauce, oyster sauce, and pepper.
- Stir in meat/vegetables mixture and serve hot.