Pansit Bihon - Filipino rice noodles
This dish isn't too difficult to make, but for some reason we never had this as a weekly meal growing up. It's mainly served at parties or celebrations, especially with lumpia (Filipino egg rolls) so we always looked forward to eating it on special occasions. My mom makes it every Thanksgiving! I made it one of the first times I visited Colorado for the holidays! My mom has never given me an actual recipe, just steps on how to make it. Hope you enjoy and let me know when/if you make it!The photo is of me, my grandmother, my late great grandmother and my late great aunt while I was in the Philippines.
Ingredients
- 2 packages vermicelli rice noodles, brownie points if you find the packages that say "bijon"
- vegetable oil, grapeseed works too - any preferred oil with high smoke point
- 4 boneless skinless chicken thighs or 2 breasts, shredded, Vegetarian - thin sliced tofu
- ½ lb large, deveined, peeled shrimp
- 1 yellow onion, sliced into thin strips
- 2-3 cloves garlic, minced
- 3 carrots, peeled and sliced thinly on the bias
- ½ lb green beans, ends trimmed and cut thinly on the bias
- 1 small cabbage, shredded
- 1½ - 2 cups vegetable or chicken broth/stock
- ¼ cup soy sauce
- 2 tbsp chopped green onion
- lime wedges for serving
Instructions
- Soak noodles in cool water for 30 minutes, then drain well
- Heat some oil in a wok (or large skillet)
- Add shredded chicken or chopped tofu, stirring regularly
- Cook for 3-5 minutes until brown
- Add shrimp and cook for 2-3 minutes
- Remove from wok
- Set aside
- Wipe down wok and use again to cook onions and garlic until limp (with oil) then add carrots, green beans and cabbage last
- Return the chicken or tofu and shrimp
- Toss and stir until crisp
- Add noodles and broth at ½ cup increments
- Pour in soy sauce
- Toss and stir, adding more liquid as needed until noodles expand and soften
- Season with salt and white (or black) pepper to taste
- Garnish with green onions and serve with lime wedges
Notes
