Pancit Bihon or Bee Hun is the type with which foreigners usually associate the word “pancĂt”. This dish is composed of very thin rice noodles stir-fried with soy sauce,calamansi, fish sauce,sliced meat and chopped vegetables. The exact composition depends on one’s recipe but usually, Chinese sausage and cabbage are the most basic ingredients in a pancit bihon.
This is always a part of every occasion or celebration specially birthdays where noodles symbolizes “long life”.
Ingredients:
500g ricestick noodles (bihon noodles)
4 tbsp oil
4 cloves garlic,minced
1 medium onion – roughly chopped
1 carrots, jullienned
3 celery,sliced (optional)
1 cabbage,shredded
250g chicken or pork liver sliced
200g sliced meat – chicken, pork, shrimp or combination of these*
3 chinese sausage,sliced
250g beans, sliced diagonally
4 cups stock
6 Tbsp soy sauce
freshly ground pepper
salt
additional stock or water
calamondin/calamansi for garnish
- Soak the dried noodles in water for 10 minutes to soften and set aside.
- Heat 2 tbsp oil in a large wok. Sauté half of the garlic and onion until translucent. Add meat and chinese sausage and stir-fry for a few seconds. Add ¼ cup stock and simmer for a few seconds.
- Mix in veggies and season with salt and pepper. Stir-fry for a few seconds. Be careful not to overcook the veggies.Transfer to a dish and set aside.
- In the same wok, heat remaining oil and sauté remaining onion and garlic.
- Pour in stock and season with freshly ground pepper. Simmer for a few minutes then add the noodles.
- If there is a stock left from the vegetables,add it in.
- Pour in soy sauce and toss until it’s cooked.At the end there should be no sauce left but the noodles should still be moist, cooked but not soggy.
- Mix in the stir-fired meat and veggies.
- Serve with calamansi/calamondin.Calamansi is to be squeezed into the pancit bihon before eating.
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