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Pancit Bihon

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I have always loved eating pancit bihon ...
that's why I thought of putting a recipe here. My technique's slightly different (for one, I seldom use chicken stock ... or chicken; usually I use ground pork. Not because of the taste, really; but for the availability. I just love putting in lots of freshly ground black pepper, celery, and whatever vegetable's available that day!)

Pancit Bihon Recipe

Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:

  • 1 8 oz. pack pancit bihon noodles

  • 1 cooked chicken breast, shredded

  • 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

  • 1/4 cabbage, sliced into strips

  • 1 onion

  • 1/3 cup scallions, cut into pieces

  • 1 carrot, sliced into strips

  • 2 tablespoons of cooking oil

  • 3/4 cup diced celery

  • 3 tablespoons soy sauce

  • Salt and pepper to taste

  • 5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

  • Grease with oil a large pan or wok. Sauté garlic and onions.

  • Wet the pansit bihon noodles to soften

  • Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.

  • Mix in the pansit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.

  • Salt and pepper to taste.

  • Serve hot with sliced calamansi on the side.

Cooking Notes:

  • Calamansi or lemon is to be squeezed into the pansit bihon before eating.


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