Pancit Bihon
Thin rice noodles stir-fried with pork, vegetables, and soy sauce. A birthday dish for long life.
Serves 6
Prep 20 min
Cook 20 min
Ingredients
- 8 oz dried rice vermicelli (bihon)
- 1/2 lb pork, sliced thin
- 3 tablespoons oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 carrot, cut in matchsticks
- 2 cups cabbage, shredded
- 1 stalk celery, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cups chicken stock
- 1 lemon, cut in wedges
Steps
Step 1. Soak the noodles in warm water for 10 minutes and drain.
Step 2. Cook the pork in the oil for 5 minutes until browned and cooked through with no pink. Add the onion and garlic for 2 minutes.
Step 3. Add the carrot, cabbage, and celery and stir for 3 minutes.
Step 4. Add the soy sauce, oyster sauce, and stock. Add the noodles and toss for 4 to 5 minutes until the liquid is absorbed. Serve with lemon.
Where this recipe comes from
Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.