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Pancit Bihon
A simple and delicious recipe for Filipino Pancit Bihon. This is a Filipino Staple and a recipe passed on to me from my Tita Lorna.
Equipment
- Wok
Ingredients
- 1.5 cups Chicken breast, cubed
- 1.5 cups Shrimp, cleaned and deveined
- 16 oz bihon noodles usually packages are 8 oz, so essentially 2 packeges. If you cannot find bihon, vermicelli rice sticks will do just fine
- 2 scallions slice the white ends set aside, then dice the greens and reserve for the topping
- ½ white or yellow onion diced
- 1 cup snap or snow peas cut diagonally as thin as you like
- 1 cup shredded carrots
- ½ cabbage sliced into thin strips
- 3 tbsp oyster sauce 1 tbsp is used three times
- 1½ tsp soy sauce ½ tbsp used three times
- 2 tbsp garlic paste 1 tbsp used twice
- 1-2 tbsp chicken bouillon powder use as much or as little as you like
- 3-4 cups water
- 1 lemon cut in wedges
Seasonings
- salt optional remember chicken bouillon and soy sauce have a lot of salt
- black pepper
- garlic pepper
Instructions
- In a large wok, add vegetable oil and let heat up.
- To heated oil, add 1.5 cups Chicken breast, cubed and add 1 tbsp of garlic paste, a pinch of salt (optional), black pepper, 1 tbsp oyster sauce, and ½ tsp soy sauce and stir around in wok till coated. you can add more soy if you feel like it needs more salt
- Cook the chicken through about 7-10 minutes, till fully cooked. Remove and set aside.
- Add more oil, then add in shrimp. To the shrimp season with another ½ tsp soy, 1 tbsp oyster sauce, a sprinkle of chicken bouillon, black pepper, and 1 tbsp of garlic paste and stir around in wok till everything is coated.
- Cook the shrimp through till they turned color and develop a little brown around the edges. Remove and set aside.
- Add more oil then add sliced white ends of the scallions and diced onion. Sauté until fragrant and then add the carrots and peas and season with garlic pepper. Cook until the carrots are tender.
- Once vegetables are tender, add cabbage. Once the cabbage has cooked down, set all vegetables aside.
- To the same wok, add about 3 cups of water, add a dash of soy sauce, oyster sauce and optional to add chicken bouillon. Make sure you taste for saltiness, if it is too salty do not add too much chicken bouillon.
- Once the water comes to a boil, add in the Bihon noodles. Wait a few minutes and continue to stir and toss the noodles. All the water will be absorbed by the noodles.
- Once the water has absorbed add back in the vegetables, shrimp, and chicken. Toss to combine everything
- Spread noodles in a large baking dish to serve and top with lemon wedges and green part of the scallions. Squeeze the lemon right at serving for freshness.
Video
Pancit Canton vs Pancit Bihon
Pancit is a traditional Filipino dish that my family absolutely adores but we constantly argue over pancit bihon versus pancit canton. This argument is frequent between my mother and I because she likes canton better. And if you haven’t guessed, I am on Team Pancit Bihon. But to be fair, I actually love both quite equally, I just lie and convince myself that Bihon is healthier ! Either way, Pancit is a national treasure and during the holidays, it’s one of those dishes you just keep going back for.
