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Pancit Bihon

Rasa Malaysia, Bee, United States.
Little culture lesson for you, the name Pancit originates in China, Hokkien to be specific. "Pancit" in Tagalog (Filipino language) means noodle, and "pian i sit" in the Chinese Hokkien dialect. Now Pancit Bihon means noodles, thin rice vermicelli (called glass noodles). In the Philippines, and in China, pancit is a common birthday dish as noodles are a symbol of longevity. There is as many ways to make pancit as there is shades of green, with the most common being Pancit Bihon.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 250 grams dry rice noodles, thin, vermicelli, (8 oz)
  • 2-3 chicken thighs, or legs, skin on bone in
  • 1 head small green cabbage, shredded into ½ to 1 inch pieces
  • 2-3 medium carrots, shredded or thinly sliced crosswise
  • 1 small onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 250 grams shrimp, peeled, deveined, tails removed, (8 oz)
  • 1 tablespoon cooking oil
  • 2 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • black pepper, as desired
  • spring onions, sliced, for garnish, if desired
  • small limes, cut into wedges, for garnish, if desired

Instructions
 

  • In a pot, add 4 cups of water and add the chicken pieces, bring to a boil to cook the chicken, this is dual purpose here, you will cook the chicken needed, and make the broth needed, skim off any foam that forms on the surface of the water. When the chicken is cooked through, remove to cutting board and shred the chicken, discard the bones, skin, and cartilage, and set aside. There, you just made the broth we are going to use, so set the pot of broth to the side as well.
  • While the chicken is cooking, add some hot water to a bowl and add the dry rice noodles, let them soak for 5 minutes or so, this removes some starch and softens them to make the stir fry cooking easier.
  • Get everything prepped and ready while the chicken is cooking.
  • Now using a large wok, or non stick wok pan (my preference) or a large no stick pan, heat the pan of your choice on medium heat then add the oil, garlic, and onion. Stir fry until the onion is translucent but do not burn the garlic. (A side joke to the meaning of pancit is stirring, you will be doing a lot of stirring.) This dish uses very little oil so the stirring is key here.
  • To the pan add the shredded chicken and shrimp, and, you guessed it, stir fry until the shrimp is just turning pink.
  • Now add the cabbage and carrot, and stir fry for 2-3 minutes to soften the cabbage and carrot. Remove the mixture to a large bowl and set that aside for now. Return the pan back to the heat.
  • Add the reserved chicken broth you made to the pan and bring to a boil then reduce the heat to a low boil. Add the dry rice noodles, dark soy sauce, and fish sauce. Let this return to a low boil and let this cook for 5 minutes or so, you are going to reduce the broth now, stirring once in a while as well.
  • When the broth has reduced to about ¼ cup. Add the meat and vegetable mixture back to the pan, season with black pepper as desired, and once again, stir fry until the liquid has all evaporated. Taste and season with black pepper again if desired.
  • Place on a serving platter and garnish with sliced spring onion and lime wedges if desired. Serve.

Notes

Low cost.
Variants: 1. Add hard boiled quail eggs. 2. Use sliced steamed Chinese sausage in place of, or with, the chicken.