Pancit Bihon is a fried rice noodle and pork dish that is super quick and easy to make. Pancit are noodles and were likely introduced by the Chinese settlers in Filipino archipelago. Over the centuries the Filipinos have adopted these noodles as there own and are seen in numerous dishes. The beauty of this dish is that comes together really quick and is a wonderful way to use up any left over ingredients you have on hand. Feel free to add whatever you like you can use any type of protein shrimp, chicken, beef etc. and an array of vegetables. It is the flavoring of soy and fish sauce along with the rice noodles that make it an authentic pancit bihon.
Typically this dish would be served with a fruit called calamansi which is similar to a lime or lemon and adds a tartness to the dish that balances out the flavors perfectly. I used lemon as I could not find the Filipino fruit here.
This fried noodle dish called pancit is very common in Filipino cuisine right after rice which is literally served with every meal.
This recipe can easily be made Plant Paradox compliant by eliminating the red peppers and using coconut aminos instead of soy sauce. Which ever way you make it fair warning you need to constantly stir or the noodles stick very quickly together or to the pan.
Did you know that the Philippines is the only country in the world that hangs their flag upside down when they are at war? Be sure to check out “Our Journey to the Philippines” to learn more about the nation made up of over 7000 islands.
We served this pancit dish family style along with their famous chicken adobo that just may be the best chicken I have ever tasted.
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Pancit Bihon (A fried rice noodle dish)
This pancit bihon recipe is a classic Filipino dish that comes together in a jiffy. It is totally flexible just use whatever protein and veggies you have on hand.
Ingredients
Ingredients :
- 1 tbsp. cooking oil
- 1/2 lb. pork sliced
- 2 cloves garlic minced
- 1 onion sliced
- 1 large carrot julienne
- 1 red bell pepper julienne
- 1 Tbsp fish sauce
- 2 cups chicken broth preferably home made
- 1 cup cabbage leaves cut into thin strips
- 1/2 lb. Rice noodles pancit bihon
- wedges of lemon or calamansi for garnish
- 1 Tbsp soy sauce
- salt and pepper to taste
Instructions
Instructions:
- Rinse pancit bihon (rice noodles) with tap water. Drain. Set aside.
- Heat oil in a large skillet. Stir-fry pork slices until cooked through.
- Add garlic and onion. Sauté for a few minutes until soft.
Season with fish sauce, soy sauce and salt, pepper to taste.
- Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
Add chicken broth.
- Heat until boiling and add the drained pancit bihon.
Let it simmer and stir to loosen the noodles (separate noodles using forks)
Add a little more broth or water if you notice that the pan is getting too dry and noodles (“pancit”) are not yet cooked well. You may also add more soy sauce and/or fish sauce to taste
Add cabbage leaves and then turn off the heat. Mix well.
- Serve with lemon wedges or calamansi. Enjoy!
Recipe Notes
Be sure to keep stirring after you add the noodles, they tend to get very sticky otherwise.
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