Another type of noodle dish that is popular in the Philippines is the Pancit Bihon. The word pancit means noodles in Filipino. These dishes were influenced by the Chinese cuisine and there are several dishes that use different kinds of noodles. The more popular ones are Pancit Canton, Pancit Miki, Pancit Bam-i, Pancit Sotanghon, Pancit Palabok, Pancit Lomi and Pancit Mami.
This dish uses rice vermicelli noodles. The other type of vermicelli noodle that is used in Pancit Sotanghon is the cellophane noodle which is thinner and transparent when cooked. The rice vermicelli noodles, also known as rice sticks, are thin as well, and are made from rice flour.
This dish is easy to whip up and the ingredients are simple and easy to find. The noodles are mixed with cuts of meat, like pork and chicken, seafood and vegetables, like carrots, onions, beans and cabbage. To further enhance its taste and flavor, soy sauce and calamansi juice, a local lemon, are added to seal the flavor. Other recipes call for the addition of chorizo, a type of sausage, or you could just omit the meat products and go vegetarian.
Because it is so packed with meats and vegetables, this dish is so filling that it is a meal by itself. You can put the plate of rice aside when you are eating Pancit Bihon.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Yield: 8-12 servings
1 lb bihon noodles, soaked in water for 10 minutes
1/2 lb lean pork, cut into thin slices
1/2 lb shrimps, peeled and deveined
1/2 lb chicken, cooked and cut into thin strips
1/2 head cabbage, sliced
3 carrots, julienned
1 cup green beans, cut diagonally
1 medium sized onion, chopped
4 cloves garlic, minced
4-5 tbsp soy sauce
4 cups chicken stock
1. Heat the oil in a wok and sauté the garlic and onion. Add the pork and chicken, and cook for about 2 minutes. Add the shrimps and cook until they turn pink.
2. Add the carrots, cabbage and green beans. Cook for a couple of minutes. Transfer to a plate and set aside.
3. Pour in the stock in the same wok and bring to a boil. Add the noodles and soy sauce and mix well until only about ¼ cup of the stock is left.
4. Add the meat and vegetables back and mix well. Let it simmer for a couple of minutes, or until the noodles are done and all the liquid has evaporated. Season with salt and pepper.
5. Transfer to a serving dish and serve hot.
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