Bihon Pancit Filipino Recipes

FILIPINO PANCIT BIHON

Filipino Pancit Bihon image

This healthy version of the classic Filipino noodle dish pancit bihon has plenty of vegetables, along with chicken and pork. And since it comes together in about a half-hour, this traditional party food can do double duty as an easy weeknight dinner.

Provided by Natalia B. Roxas

Categories Healthy Chicken Pasta Recipes

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 cup chopped onion
2 tablespoons minced garlic
8 ounces pork tenderloin, halved lengthwise and thinly sliced
8 ounces boneless, skinless chicken thighs, thinly sliced
4 cups reduced-sodium chicken broth
3 cups shredded cabbage
2 cups snow peas, halved
1 ½ cups halved and sliced carrots
1 cup chopped celery leaves
1 (8 ounce) package pancit bihon rice noodles (see Tip)
2 ½ tablespoons reduced-sodium soy sauce

Steps:

Heat oil in a large pot over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 2 to 3 minutes. Add pork and chicken; cook, stirring, until just cooked through, 3 to 5 minutes more. Transfer to a plate.
Add broth, cabbage, snow peas, carrots and celery leaves to the pot. Bring to a simmer; cook until the vegetables are mostly tender, about 5 minutes. Add pancit bihon and cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Stir in the pork and chicken; cook, stirring, until heated through, 2 minutes more. Stir in soy sauce and serve.

Nutrition Facts : Calories 340.5 calories, Carbohydrate 45.7 g, Cholesterol 61 mg, Fat 8.2 g, Fiber 3.4 g, Protein 21.2 g, SaturatedFat 1.3 g, Sodium 378.6 mg, Sugar 5 g

PANCIT BIHON (FILIPINO RICE NOODLES)

Pancit Bihon (Filipino Rice Noodles) image

Stir-fried rice vermicelli with carrots, snow peas, and shredded chicken.

Provided by Yana Gilbuena

Categories Dinner Lunch Side Dish Entree

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

For the Chicken:
1 3/4 pounds (795g) bone-in, skin-on chicken thighs
For the Pancit Noodles:
1 tablespoon (15ml) canola oil
7 medium garlic cloves, minced
1/2 medium red onion (about 4 ounces; 115g), finely diced
2 medium carrots (about 6 ounces; 170g), peeled and grated on large holes of box grater
4 ounces (115g) snow peas, stem ends trimmed and strings removed
8 ounces (225g) rice vermicelli noodles (see note)
2 tablespoons plus 2 teaspoons (40ml) oyster sauce
2 tablespoons (30ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti
1 tablespoon (15ml) fish sauce
1 scallion, ends trimmed and sliced thinly on a bias, for garnish
Calamansi halves, for serving (see note)

Steps:

Garnish with scallions. Serve immediately with calamansi halves (or serve with a small dish of citrus juice alongside; see note).

FILIPINO PANCIT BIHON WITH CANTON

Filipino Pancit Bihon with Canton image

This pancit is a favorite Filipino noodle dish that is usually served when you have company. Though time consuming, the end result is always delicious. It can be eaten alone or with rice. Skip the canton noodles if only bihon is desired.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

½ (8 ounce) package pancit bihon (rice noodles)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup chopped cooked chicken
salt and ground black pepper to taste
2 cups fresh shrimp, peeled and deveined
2 tablespoons soy sauce
1 small head cabbage, shredded
2 stalks celery, sliced
1 carrot, peeled and cut into matchsticks
2 cups water
½ (8 ounce) package pancit canton (yellow Chinese noodles)

Steps:

Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

Nutrition Facts : Calories 316 calories, Carbohydrate 40.1 g, Cholesterol 98 mg, Fat 8.1 g, Fiber 4.8 g, Protein 20.7 g, SaturatedFat 1.6 g, Sodium 485.7 mg, Sugar 5.8 g

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