A stir-fried rice noodle dish that comes together quickly, pancit bihon is a staple at parties and a merienda favorite.
Prepare the Protein (if using): Note that if you're using leftover cooked meat, you can skip this step. Heat two tablespoons oil in a large skillet or pot over medium heat. Add your raw meat of choice (ground pork, shrimp or chicken) and cook for a few minutes (less for shrimp). Season with salt and pepper while you cook. Transfer the cooked meat to bowl and set aside. (Alternatively, I like to poach raw chicken breasts in the stock and shred the meat before adding to the noodles. The stock can be reused to soften the noodles).
Sauté the Vegetables: In the same skillet/pot, add another tablespoon or two of oil if needed, followed by the onion, celery and carrots. Stir-fry for three to five minutes over medium-high heat, adding the chopped garlic at the last two minutes. Also add the fish sauce and soy sauce (or alternative ingredients) while you sauté the vegetables. Transfer to the same bowl as the protein and set aside.
Prepare the Noodles: Pour the chicken stock in the same skillet and bring to a boil. Lower the heat to a simmer and add the dried rice noodles. The dried noodles will be stiff so you will need to coax the strands as they soften to get them in the stock. There should be enough stock to cover the noodles. If not, you can add a little water. After around six to eight minutes the noodles will have absorbed nearly all of the liquid.
Stir-Fry the Pancit: Once the noodles have softened, add back the vegetables and protein, turn the heat back up to medium or medium-high and toss with the noodles. It might be easier to use two spatulas here. Add another tablespoon or two of oil if necessary. Also feel free to add additional soy sauce if you feel the noodles need it. Toss for a few minutes until the noodles are steamy and the meat and vegetables are well-incorporated. Plate and garnish with lemon or lime wedges and ground pepper.
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