Pancit Bihon is a beloved Filipino dish that has been a staple in many celebrations and gatherings. This popular noodle dish is made with thin rice noodles, mixed vegetables, and various proteins, making it a Pancit Bihon Recipe: A Delicious and Iconic Filipino Dish Pancit Bihon is a beloved Filipino dish that has been a staple in many celebrations and gatherings. This popular noodle dish is made with thin rice noodles, mixed vegetables, and various proteins, making it a hearty and flavorful meal.
What is Pancit Bihon?
Pancit Bihon is a type of Filipino noodle dish that originated from the Chinese immigrants in the Philippines. The name “pancit” is derived from the Hokkien phrase “pian i sit,” which means “something cooked fast” or “something conveniently cooked fast.” This dish is made with bihon noodles, which are thin, chewy, and made from rice or cornstarch.
Ingredients:
- 200g bihon noodles
- 200g pork belly, chopped and thinly sliced
- 1 Chinese sausage, thinly sliced
- 100g shrimp, peeled and deveined
- 1 tablespoon oil
- 3 garlic cloves, minced
- 1 small onion, julienned
- 200g cabbage, chopped
- 200g carrot, julienned
- 1 handful celery leaves
- 20 snap peas, halved
- 2 cups hot water
- 1 chicken bouillon cube
- 1.5 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1.5 teaspoons dark soy sauce
- 1.5 teaspoons sugar
- 1 teaspoon calamansi juice (or lime or lemon juice)
- 1/4 teaspoon ground black pepper
Instructions:
- Prepare the proteins: In a wok or large pan over medium heat, gently fry the pork belly until most of the fat has rendered off and it has become browned in color, about 7-10 minutes. Set aside. Briefly fry the shrimp for 2-3 minutes until just cooked through, set aside.
- Prepare the vegetables: In the same wok over medium heat, add 1 tablespoon of oil. Saute the onions until softened, about 3-5 minutes. Add in the garlic and Chinese sausage, and continue to saute until the garlic is golden and fragrant, about 2 minutes. Add in the cabbage, carrots, and snap peas. Stir fry for about 5 minutes, tossing frequently, until the vegetables have slightly softened, set aside.
- Prepare the noodles: In a bowl, mix together the hot water, chicken bouillon cube, soy sauce, oyster sauce, dark soy sauce, sugar, calamansi juice, and ground black pepper until combined and the chicken bouillon cube has completely dissolved. Pour the sauce mixture into the wok and bring to a boil. Once boiling, add in the dried bihon noodles and lower the heat to medium low. Let the bihon noodles soak up the sauce, stirring occasionally, until they soften and all the sauce has been absorbed, about 5 minutes.
- Combine the ingredients: Toss in the reserved proteins, stir-fried vegetables, and a handful of celery leaves. Gently mix everything together until fully combined. Season to taste with more salt and pepper, if desired.
Tips and Variations:
- You can customize your pancit to your taste by adding or substituting different proteins and vegetables.
- To make the dish more flavorful, you can add more soy sauce, oyster sauce, or calamansi juice to taste.
- If you prefer a vegetarian version, you can omit the pork and shrimp and add more vegetables instead.
- To make the dish more substantial, you can add cooked rice or noodles to the pancit.
How to Store and Reheat:
- Leftover pancit can be stored in an airtight container in the refrigerator for up to 4-5 days.
- To reheat, simply place the pancit in the microwave or on the stovetop and heat until all the noodles are fully warmed-through.
- You can also freeze the pancit for up to 2 months and reheat it when needed.
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