I never fail to notice whenever I eat in Filipino restaurants with friends and family, the pancit bihon, if present on the menu, would always be ordered. This Filipino pancit version is, I think, the most popular among Filipinos. Although my preference would tend to lean more towards different pancit variations like the pancit malabon or pancit palabok, I am amazed at friends and acquaintances who never get tired of the pancit bihon. Even in office and school cafeterias, the pancit bihon seems to be a regular merienda menu. Pondering on this phenomena, I would thinkg that maybe it is because the pancit bihon rice noodle is flavorful in itself and adds a unique flavor to the pancit bihon that other Filipino noodle variations do not. Maybe one of these days I will run a poll on which pancit Filipinos like to eat. The pancit bihon is simple to make yet tastes very good and here is a simple home recipe.
Ingredients :
1 kg. pancit bihon
2 large carrots sliced
1 head cabbage, sliced
1/4 kg beans, sliced
1/4 kg chicken breast, sliced
1/4 kg shrimps, peeled and deveined
3 cloves garlic, peeled and minced
1 onion, sliced
soy sauce to taste (around 3-4 tablespoons)
dash of fish sauce (patis) and pepper to taste
Procedure:
1. Soak pancit bihon noodles in water until noodles are soft. Drain.
2. Saute garlic, onions in hot oil.
3. Add in chicken breast slices and continue to saute until chicken changes color.
4. Add in shrimps and saute until shrimps turn pink.
5. Add in fish sauce (patis), cover pan and cook over low heat until simmering.
6. Add in carrots and cook until carrots are half done.
7. Add in cabbage and beans and cook until vegetables are half done, stirring continuously.
8. Add in soy sauce.
9. Add in the pancit bihon noodles and mix continuously until noodle and other condiments are blended well.
10. Serve hot.
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