The Best Pancit Bihon Food

CLASSIC PANCIT BIHON

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.

QUICK AND EASY PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
• Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

PANCIT BIHON (OR BIJON)

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.

AUTHENTIC FILIPINO PANCIT

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.