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Pancit Bihon
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Pancit Guisado

Ingredients

  • 1 tbsp  cooking oil
  • 1/2 lb pork or chicken, sliced into thin strips
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 1 large carrot, julienned
  • 1 red bell pepper, julienned
  • patis (fish sauce), salt, pepper and soy sauce to taste
  • 2 cups chicken broth or water
  • 1 cup cabbage leaves, cut into thin strips
  • 1/2 lb pancit bihon (thin rice noodles)
  • wedges of lemon or calamansi, for garnish

Instructions

  • 1. Rinse pancit bihon with tap water. Drain. Set aside.
  • 2. Heat oil in a large skillet. Stir-fry pork or chicken slices until no longer pink in color.
  • 3. Add garlic and onion. Sauté for a few minutes until soft.
  • 4. Season with patis, salt, pepper and soy sauce to taste.
  • 5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes.
  • 6. Add chicken broth or water. Correct the seasoning.
  • 7. Heat until boiling and add the drained pancit bihon.
  • 8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
  • 9. Add a little more water or broth if you notice that the pan is almost dry and the noodles are not cooked through. You may also add soy sauce if you find the taste bland.
  • 10. Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.
  • Serve with lemon wedges or calamansi. Enjoy!