Pancit Bihon Recipes

Steps:

• First a note*** I used left over pork roast cooked in the crockpot for this recipe.
• However, there are many variations of pancit-- some calling for a combination of pork, chicken, shrimp.
• You may start with raw meats just poach them in a small amount of water and cool and shred.
• Save the broth to use where chicken broth is called for later in the recipe.
• (Reserving 2 cups).
• Soak rice noodles in hot tap water in large bowl for about 20 minutes and then drain in colander.
• Do this while preparing vegetables.
• Heat oil to medium in a very large pan with deep sides.
• Saute onion and garlic 3 minutes.
• Add meat, soy sauce and fish sauce.
• (Another note, you may choose to add more fish sauce but this is really potent stuff. If you have never cooked with it before, stick to the recipe.)
• Turn up the heat to high.
• Add cabbage, carrots, mushrooms, celery, a pinch of salt and pepper and 1 cup of broth.
• Stir fry 2 minutes or until veggies are crisp tender.
• Reduce heat to low and add rice noodles, in small amounts, stirring to break up.
• Add broth as needed to keep mixture from becoming too dry.
• Cook just until noodles are warm.
• Serve with lime or lemon wedges, scallions to sprinkle on top and extra soy sauce.
• You may also offer cilantro leaves and or hard cooked egg slices.

Steps:

• Sautee half of the onions and garlic in 2 tablespoons oil over med-high heat until onions are semi-cooked. Add chicken and cook until done. Remove and set aside.
• Meanwhile, put rice noodles into a large bowl of very warm water and let soak until limp, you may want to cut noodles in half with kitchen shears after soaking.
• Saute the rest of the onions, celery, and carrots in 1 tablespoons oil for 1 minute. Add chicken broth, cabbage, soy sauce, and accent to the vegetable mixture. Add the chicken back in and add drained noodles. Stir mixture and cover pot and allow to cook for 10-15 min., stirring occasionally and checking liquid. You may add more broth if liquid boils out before the vegetables are tender.
• Season with black pepper and serve immediately with lemon wedges on the side. This dish is very good with fresh lemon squeezed over it!
• This can also be made with just vegetables, for a vegetarian version, or with shrimp, pork, beef, or a mixture of all.
• ENJOY!

Steps:

• Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
• Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
• Remove from heat; shred the meat into small pieces- reserve the water.
• (A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
• Heat oil in a large, wide saute pan.
• Saute garlic and onion in oil until onion is translucent.
• Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
• Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
• Stir fry for an additional 2 minutes.
• Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
• If the mixture seems dry, add more broth.
• Serve immediately with soy sauce.

Steps:

• Soak the pancit noodles for about 5 minutes until soft.
• Slice and chop the vegetables and the meat and set aside. Heat the oil in a wok or large non-stick pan and add the pork, onion and garlic. Saute until the pork is cooked through. Add the vegetables and saute about 3 minutes.
• Add the water, soy sauce, oyster sauce, bouillon, sugar and pepper (to taste). Bring to a simmer and let the mixture cook for about 5 minutes.
• Add the soaked pancit and the vermicelli. Stir until the vermicelli is cooked and the noodles have soaked up the broth.
• Serve with a wedge of lemon to squeeze over the top before eating.

Steps:

• Heat oil in a large skillet. Sauté garlic and shallots until soft.
• Add the chicken breast, salt, pepper & soy sauce. Sauté for a few minutes to lightly brown chicken.
• Add carrots, green beans & shrimp if using. Cover and cook for a few minutes then add Napa cabbage and chicken broth until it comes to a boil.
• Once the vegetables are all done, Add the bihon noodles mixing well to distribute the flavors.
• Cook for about 5 more minutes or until the noodles are soft. Taste and adjust seasonings to desired taste.

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.