Pancit Bihon (A glassy noodle made from starch such as beans, potato, cassava or sweat potato)
Pancit Bihon is a Filipino classic stir-fry dish that combines the flavors of pork and chicken. Bihon is a glass-type noodle that originated from Chinese culture. It is commonly used in all Filipino stir-fried noodles during special occasions. This dish symbolizes longevity and is almost always served at all kinds...
Ingredients
- 1/2cuppork or chicken, thinly sliced
- 1/2cupwater
- 2tbspcooking oil
- 1piecesmall red onion, chopped
- 6clovegarlic, chopped
- 1/2cupchicken liver, cut into bite-sized pieces
- 1/2kgfish ball, chicken balls or kikiam
- 1piecesmall carrot, cut into thin strips
- 1/4cupchicharo, ends trimmed
- 2cupcabbage, sliced into thick strips
- 2tbspkinchay, roughly chopped
- 3cupwater
- 3tbspsoy sauce
- 2pieceKnorr Pork Cubes
- 1pinchground black pepper
- 1pinchsalt
- 240gpancit bihon (rice stick/thin noodles)
Nutrition (per serving)
Calories
343.8kcal (17.19%)
Protein
22.5g (45%)
Carbs
38.8g (14.09%)
Sugars
2.0g (4%)
Healthy Fat
7.5g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
How to make Pancit Bihon (A glassy noodle made from starch such as beans, potato, cassava or sweat potato)
Heat the pan and add the pork fat or chicken skin to create oil. Remove the meat once the oil has come out to avoid it from burning.
Add onions and garlic in the pan and sauté until tender. Add the remaining parts of the meat and sauté until it turns brown.
Add chicken liver and sauté until fully cooked.
Add the fish balls, chicken balls (sliced in half), or kikiam. (Pictures are from Pinterest, Foursquare and Panlasang Pinoy)
Add carrots, chicharo, cabbage, and kinchay. Sauté for 1 minute.
Add water, soy sauce, and Knorr Pork Cubes. Mix well and let the broth simmer. Season with pepper and salt according to taste.
Drain meat and vegetables from the stock and transfer to a bowl. Set aside.
Add noodles to the simmering stock and let cook until tender while stirring occasionally. Let the noodles absorb the stock.
Once noodles are tender, transfer to a serving platter and top with cooked meat and vegetables. Serve immediately while still warm.
Nutrition (per serving)
Nutrition (per serving)
Calories
343.8kcal (17.19%)
Protein
22.5g (45%)
Carbs
38.8g (14.09%)
Sugars
2.0g (4%)
Healthy Fat
7.5g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
You can add more water if the noodles are not yet tender.
Adjust the seasoning according to your taste preference.
Top the chicken skin or pork fat turned into chicharon when you extracted it's oil for cooking.
FAQS
How do I cook Pancit Bihon noodles properly?
To cook Pancit Bihon noodles properly, add them to the simmering broth after sautéing your meat and vegetables. Let the noodles cook until they are tender, stirring occasionally to ensure they absorb the flavors of the broth. This usually takes about 5-7 minutes.
Can I make Pancit Bihon gluten-free?
Yes, you can make Pancit Bihon gluten-free by using gluten-free soy sauce and ensuring that all other ingredients, such as the fish balls and chicken balls, are also gluten-free. Additionally, check the labels on your noodles to confirm they are gluten-free.
What can I substitute for chicken liver in Pancit Bihon?
If you don't have chicken liver or prefer not to use it, you can substitute it with additional pork or chicken, or even tofu for a vegetarian option. Just make sure to adjust the cooking time accordingly to ensure everything is cooked through.
How should I store leftover Pancit Bihon?
To store leftover Pancit Bihon, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to help rehydrate the noodles and prevent them from drying out.
What dishes pair well with Pancit Bihon?
Pancit Bihon pairs wonderfully with a variety of dishes. You can serve it alongside lumpia (Filipino spring rolls), grilled meats, or a fresh salad. It also complements sweet and sour dishes or any savory Filipino fare, making it a versatile addition to your meal.
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Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and also a business degree graduate who is hoping to make business with recreated foods. Let's enjoy the food from different cultures of the Philippines. I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...
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