Pancit Bihon or sauteed rice noodles is one of Filipinos most popular dishes, in addition to lumpia. Noodle dishes such as this has been introduced to us by Chinese immigrants. One of the most common and popular dishes served in parties and family celebrations.
Pancit, just like any other Filipino dishes, is not spicy. But in our home, I usually make them hot and spicy to please my husband. He won’t it eat any other way. He thinks Filipino foods are bland and therefore not very fond of them. I really can’t argue with him on that. He is right. Most Westerners considered Filipino dishes bland, as compared to the dishes in the neighboring countries. Which is one of the reasons I seldom cook Filipino foods. Thus reflecting a limited number of Filipino recipes posted in this blog. He prefers Thai and Chinese foods. Thai foods because of all the hot chilies and peppers in it. And Chinese foods because I can make them spicy and still taste outrageously good.
I don’t cook pancit often. But I crave them once in a while. And this week is one of those weeks where I have to have some pancit.
Here’s what you need to cook pancit:
Stir fried the shrimp until pink. Remove to the same platter with the stir fried vegetables. (Sorry, I forgot to take a pic with this process…)
Add fish sauce and soy sauce to the wok. Bring pork and chicken stock mixture to a boil.
Add the stir fried shrimp.
Add the washed, softened noodles. Stir until combined well. Reduce heat to medium low. Keep stirring the until the noodles absorb most of the liquid. And the noodles are tender but not too soft. Turn off heat.
Sautéed Rice Noodles (Pancit Bihon)
Serves 6 – 8 people
2 – 8 ounces package Rice Noodles or Pancit Bihon
16 ounces boneless pork – sliced
16 ounces shrimp – peeled and deveined
1/3 medium green cabbage
8 ounces fresh green beans
2 celery ribs – chopped
1 medium onion – sliced
4 stalks green onions – chopped
6 cloves garlic – smashed, peeled and chopped
6 – 8 fresh hot chilies (optional)
2 roma tomatoes – sliced
6 TBSPs. cooking oil divided
4 TBSPs. soy sauce
4 TBSPs. fish sauce
3 ½ cups chicken stock or water
1 tsp. kosher salt – divided
1 tsp. freshly ground black pepper divided
½ tsp. ground hot pepper (optional)
Wash rice noodles under cold running water. Drain water and set aside noodles.
Season sliced pork with ½ tsp. kosher salt and ¼ tsp. black pepper. Set aside.
Season shrimp with ½ tsp. kosher salt and ¼ tsp. black pepper. Set aside.
Heat a large wok and add 2 tablespoons oil over medium heat. Saute onion and green onions for one minute. Add celery and cabbage. Stir fry for another two minutes. Remove to a large platter.
Add another tablespoon cooking oil. Stir fried green beans until welted, about 5 minutes. Remove to the same platter with the rest of the stir fried vegetables.
Add the another tablespoon of cooking oil and stir fried the shrimp until
pink. Remove to another platter and set aside.
Finally, add the remaining two tablespoons cooking oil. Add garlic and whole hot peppers, if using. Stir fry until garlic is golden. Add pork and stir fry about 4 minutes. Add sliced tomatoes to the pork. Stir a few minutes.
Turn the heat to medium high. Add the soy sauce and fish sauce to the pork. Quickly stir to coat the pork. Add chicken stock and bring pork to boil. Once boiling, reduce heat to medium low. Cover wok and simmer pork for 3 minutes.
Add the platter of stir fried vegetables and shrimp to the simmering pork and stock. Add the remaining ½ tsp. ground black pepper and ground hot pepper if using.
Turn the heat back to medium and bring the whole mixture to boiling. Add the rinsed rice noodles. Stir noodles, pork and the vegetable mixture, until well combined. Keep stirring until most of the liquid is absorbed and noodles are tender but not overcooked.
Serve hot. This dish is served by itself or with other Asian dishes. Serves as a snack, a full meal.
Serve noodles with a small slice of lemon, squeezing the juice over the noodles.
NOTE: This recipe serves a party of 6 – 8 people. Please cut the recipe in half if only serving a few people. Left overs can be refrigerated and warmed in the microwave.
Also. As for the vegetables, you may not include what you do not like and replace them with what you like.
Tess’ Kitchen Secrets:
#1 – By stir frying the vegetables, individually, as shown, keeps them from getting overcooked. Thus, keeping them crunchy.
#2 – By also stir frying the shrimps also keeps them from getting overcooked and rubbery.
#3 – Chicken stock enhances the flavor of the noodles.
#4 – An equal amount of fish sauce and lemon juice drizzle over the noodles upon serving, is suggested if additional seasoning is needed for the noodles.
Enjoy and Happy Cooking!