Imported from the web

Filipino Pancit Bihon

Name: Filipino Pancit Bihon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 8 oz dried bihon rice noodles (Rice vermicelli, soaked according to package directions and drained); 8 oz boneless skinless chicken breast (Thinly sliced); 2 tbsp vegetable oil (For stir-frying); 1 yellow onion (Small, thinly sliced); 4 cloves garlic (Minced); 1 carrot (Medium, julienned); 2 cups green cabbage (Thinly sliced); 1 cup green beans (Cut into bite-size pieces); 2 cups chicken broth (Or water seasoned with bouillon); 3 tbsp soy sauce (Adjust to taste); 2 tbsp oyster sauce (Optional but traditional in many versions); ground black pepper (To taste); 1 calamansi or lemon wedges (For serving)

Recipe by Evangeline Reels Facebook

Imported by Tara Farrar on SeeMeCook

A savory Filipino noodle stir-fry made with rice vermicelli, tender chicken, crisp-tender vegetables, and a seasoned soy-based sauce. It is commonly served with calamansi or lemon for brightness.

4 servings45 minSoutheast Asian

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Ingredients

8 oz dried bihon rice noodles (Rice vermicelli, soaked according to package directions and drained)
8 oz boneless skinless chicken breast (Thinly sliced)
2 tbsp vegetable oil (For stir-frying)
1 yellow onion (Small, thinly sliced)
4 cloves garlic (Minced)
1 carrot (Medium, julienned)
2 cups green cabbage (Thinly sliced)
1 cup green beans (Cut into bite-size pieces)
2 cups chicken broth (Or water seasoned with bouillon)
3 tbsp soy sauce (Adjust to taste)
2 tbsp oyster sauce (Optional but traditional in many versions)
ground black pepper (To taste)
1 calamansi or lemon wedges (For serving)

Steps

1
Soak the dried bihon noodles in room-temperature water until pliable but not mushy, following the package directions. Drain thoroughly and set aside.
2
Heat the vegetable oil in a large wok or wide skillet over medium-high heat until shimmering.
3
Add the sliced chicken and stir-fry for 4 to 6 minutes, until opaque and lightly browned and the thickest pieces are cooked through. Transfer the chicken to a plate.
4
Add the onion and garlic to the same wok. Stir-fry for about 1 minute, until fragrant and the onion begins to soften.
5
Add the carrot, cabbage, and green beans. Stir-fry for 3 to 5 minutes, until the vegetables are crisp-tender and still retain some color.
6
Pour in the chicken broth, soy sauce, and oyster sauce. Stir and bring the liquid to a gentle simmer, scraping up any browned bits from the wok.
7
Return the cooked chicken to the wok, then add the drained bihon noodles. Toss continuously with tongs until the noodles absorb most of the sauce and become tender, about 3 to 5 minutes. If the noodles remain firm, add a small splash of broth or water and continue cooking.
8
Season with black pepper and taste. Adjust the soy sauce if needed, taking care because the sauce will be salty and concentrated.
9
Transfer the pancit bihon to a serving platter and serve hot with calamansi or lemon wedges for squeezing over the noodles.

Notes

The source provided only the dish name and no visible ingredient list, measurements, or instructions. This is a conventional reconstruction of pancit bihon; quantities and components may differ from the video. Shrimp, pork, Chinese sausage, or additional vegetables can be used in place of or alongside the chicken.