Pancit Bihon with Canton
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About this recipe:
This is a favorite Filipino noodle dish that is always served whenever there is 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.
115g pancit bihon (rice noodles)
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
140g cooked chicken
Salt and pepper to taste
250g prawns, deveined
2 tablespoons soya sauce
1 large carrot, cut into matchsticks
1 small cabbage, shredded
2 stalks celery, cut crosswise
115g pancit canton (yellow Chinese noodles)
30 min › Cook:
30 min › Ready in:
Soak the bihon in warm water for about 5 minutes until soft. Drain.
In a large wok or frying pan, saute the onion and garlic in oil. Add the chicken, and salt and pepper to taste, then stir fry everything.
Add the prawns and cook for 1 minute. Add the soya sauce and all the vegetables - carrots, cabbage, celery - and cook for another 2 minutes.
Add the water and bring to a boil for another 2 minutes. Remove all the ingredients from the wok, leaving behind only the liquid. Set the cooked meat-vegetable mixture aside.
Add the bihon and canton noodles to the liquid. Mix well and cover. Let sit for about 5 minutes.
Return half the meat-vegetable mixture to the wok and mix with the noodles. Use the rest for garnish when serving.
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