Pancit Bihon

Written By Lynette Miclette

  • 8.5 ounces cooked rice vermicelli noodles (bihon)

  • vegetable oil

  • 2 filets boneless chicken thigh filets, thinly sliced

  • 7 ounces large shrimp, peeled and deveined

  • 1 Lap-Xuong Chinese style sausage, sliced thinly on the bias

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 large carrots, sliced thinly on the bias

  • 1 small cabbage, shredded

  • 2 cups chicken broth

  • 1/4 cup soy sauce

  • 2 tablespoons green onion, chopped

  • calamansi (or lemon or lime)

Soak bihon noodles in cold water for about 30 minutes and drain well.

In a wide skillet (or wok), heat oil. Add chicken, stirring regularly, and cook for 3-5 minutes or until they start to brown. Add shrimp and cook for 2-3 minutes until they start to change color. Set aside.

Wipe out skillet and add more oil as needed. Cook Chinese sausage slices, stirring regularly, until they start to brown. Set aside.

Use same skillet to cook onions and garlic until softened. Add carrots and cook for about 30 seconds. Add cabbage. Return chicken, Chinese sausage, and shrimp to skillet. Toss and stir until vegetables are tender yet crisp.

Add noodles. Pour in chicken stock in half cup increments. Pour in soy sauce. Gently toss and stir, adding more liquid as needed, until noodles have expanded yet are still firm to the bite and liquid is absorbed. Season with salt and pepper to taste. Garnish with chopped green onions and serve with calamansi.

Lynette Miclette
Previous

Adobo