Mmmm PANCIT BIHON! Although this dish originated from the Philippines, it’s definitely migrated its way onto our island tables. With different variation ranging from, pancit bihon, pancit canton, or the combination of pancit bihon and canton; whichever way it’s made; it’s definitely a dish that pleases the palate as well as the tummy. 😉 This is just one way of how I make pancit bihon for my family.
1 (8 oz. pkg.) Bihon noodles, any brand, soaked in warm water to soften
4 – 6 large boiled Chicken thighs, chopped or shredded
1 (12 oz. pkg.) medium raw Shrimp, peeled and deveined
1 small onion, thinly sliced
4 – 6 Garlic cloves, finely chopped
6 Tbsp. Vegetable oil
1/2 head small Cabbage, chopped
1 bunch Green onions, sliced
3 Celery stalks, sliced
2 Carrots, peeled and julienned
1 cup Snow peas, cut into halves
2 Tbsp. Fish sauce
4 Tbsp. Kikkoman soy sauce
1/2 tsp. Salt (more if needed, for taste)
1 1/2 – 2 tsp. Black pepper
2 tsp. Accent seasoning
Lemons wedges, for squeezing onto each serving
NOTE: The vegetables I’m using are my preference. Try using other vegetables such as, bell peppers, fresh green beans, etc. Pork meat can also be used instead of the chicken; if you don’t care for the shrimp, omit it! This is a versatile dish and can be made several different ways.
There are several brands of Bihon noodles, and I don’t have a particular favorite! I buy what’s on sale and this is what I found in my pantry ( pictured below). This particular package of noodles came with a seasoning package, which I didn’t bother to use, LOL! This process will be the same for ANY brand of Bihon noodles. In a container of warm water, you’ll want to soak your noodles until they are limp and soft. Set this aside.
Prepare your vegetable. Wash and peel the carrots OR if you’re lazy like I am, to slice them into julienne strips, just purchase the prepackaged julienned carrots already in the grocery store 😉 Set this aside and prepare the celery. Wash and remove the stringy fibers from the stalks. Pile the 3 stalks on top of each other and slice at a diagonal. This is called “cooking smarter, not harder”, LOL! So you don’t have to slice 3 stalks one by one! Set this aside with the carrots.
Remove the string from the tops of the snow peas, peeling it off from one end to the other. Do this for all the peas. If the peas are large, cut them in half. Set this aside with the other veggies.
Cut the cabbage into chunky pieces, discarding any tougher leaves. Slice the bunch of green onions. Set them both aside with the other veggies.
Because I knew I was going to make pancit; earlier in the day, I boiled my chicken thighs in enough water to cover it and seasoned it with 1 teaspoon EACH of salt, black pepper, garlic powder, onion powder, and 1 Tbsp. chicken bouillon; to make a broth. Allow this to cook until the chicken is tender, about 30 minutes. Cooking it earlier also gave the chicken a chance to cool off a bit before handling it. Chop or shred the chicken and set it aside. Keep the broth for use with making the pancit and other dishes.
Make sure to peel and devein your shrimp or do like I did and just buy the frozen packaged shrimp, already peeled and deveined, LOL! Set this aside as well.
Whewww, I think we’re ready to start cooking some Pancit now, LOL! It does take some prep time, but it’s well worth it. OK, in a large wok or deep pot, on MEDIUM HIGH heat, add 3 Tbsp. oil. Allow the oil to heat for a minute then add your garlic, being careful that the oil isn’t too hot, or your garlic will blacken almost immediately. Stir the garlic for a minute or two.
Add your sliced onions, and continue stirring this until the onions are almost translucent and the garlic is starting to turn golden.
Add your chopped cooked chicken, continue stirring on MEDIUM HIGH heat for about 2 -3 minutes.
Add the shrimp, and cook this until the shrimp is almost all pink.
Add your 2 Tbsp. of Fish sauce (whatever brand you prefer) and always continue stirring. Cook this until the shrimp is completely cooked. Remove from the pan and set aside.
Add the remaining 3 Tbsp. of oil to the hot pan. Add the carrots and celery to the oil and stir fry this for about 2 minutes.
Next add the cabbage and snow peas. Continue stirring to combine the vegetables. At this point you’ll want to add the black pepper, salt, and Accent seasoning. Stir to combine well and cook just until the cabbage is still slightly crisp, about 3 – 4 minutes.
Return the meat and shrimp to the pan. Add 2 Tbsp. of the soy sauce. Stir to combine well with the vegetables.
Using a pair of clean kitchen shears, cut the bihon noodles into pieces. Cutting it makes it easier to toss while cooking AND easier to eat too! 😉 Drain the noodles into a colander, making sure to remove all the water.
Add the remaining 2 Tbsp. soy sauce over the DRAINED bihon noodles and toss to coat.
Add the noodles to the pan, and using 2 large spoons, toss the noodles mixing it thoroughly with the ingredients.
Add 1/2 – 1 cup of the reserved broth from cooking the chicken thighs. Stir once again to incorporate the broth throughout the ingredients. Cover the pot and reduce the heat to medium. Allow this to cook for about 5 minutes, stirring often. This will steam the noodles and soften them more.
Taste for flavor and adjust where needed. Once the flavor is perfect, add the chopped green onions and toss well to combine. Cover once again, and cook for about 2 -3 minutes longer, stirring often. Slice up some lemons into wedges and serve as a garnish with your Pancit Bihon.