No Filipino celebration would be complete without noodles and pancit bihon is always a favorite.
Course
Main Dish
Cuisine
Filipino
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4
AuthorLemons & Anchovies
Ingredients
2-3carrotspeeled and sliced thinly in 1 - 1 1/2 inch pieces
4-6ribs celerysliced thinly on a diagonal
1/3 - 1/2cabbagesliced thinly
4Baby bok choyoptional
2clovesgarlicminced
1/2chicken breastpoached in the stock
3cupsstockchicken or vegetable
1-2piecesChinese sausageoptional, if using, slice thinly and microwave for 45 seconds until crisp around the edges then set aside
2Tablespoonsolive oil
1Tablespoonfish sauceoptional
2-3Tablespoonssoy sauce
1 8-ouncepackage bihon noodlesrice stick noodles
Lemon wedges and additional fish sauce or soy sauce for garnish
Ground white or black pepper for garnish
Instructions
To prepare the chicken, bring the stock to a boil in a medium saucepan. Once it comes to a boil, add the chicken breast to the stock, reduce heat to a simmer and poach the chicken until cooked through, about 12-15 minutes depending on the thickness of the chicken. Remove the cooked chicken breast from the stock (save the stock) and allow it to cool a few minutes before shredding. Set aside.
In a large skillet or stock pot, heat the oil over medium heat. Add the minced garlic and cook until fragrant, under a minute. Then add all the vegetables and stir-fry over high heat for 3-4 minutes until crisp-tender. Turn off the heat, remove the vegetables from the pan and set aside.
Transfer the stock to the same pan that you cooked the vegetables in. Add the rice noodles and soak them in the stock for 5-6 minutes, until they're soft. After this time there will be some liquid left in the pan. Turn the heat on to medium-high. Add the soy sauce (and fish sauce if using), vegetables and chinese sausage (if using) and toss for a minute or two making sure all the components are combined. Don't worry if the noodles look a bit wet. They will absorb all the remaining liquid in a matter or minutes. Plate and serve warm with lemon wedges and additional soy or fish sauce.