Pancit Bihon

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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