Bihon Pancit Filipino Recipes

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FILIPINO PANCIT BIHON



Filipino Pancit Bihon image

This version comes from a friend from the Philippines. I sometimes don't use the shrimp if I don't have it. Every cook has their own version of this dish. So let your taste be your guide.

Provided by Jencathen

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 boneless skinless chicken breast, cut into thin strips
1/2 lb cooked shrimp (optional)
1 lb rice noodles, soak in water for 10 minutes (bihon or pancit)
2 cups chicken broth
4 garlic cloves, minced
3 shallots, minced
1/2 medium napa cabbage, sliced fine
1 1/2 carrots, Matchstick (I buy already cut, small package)
1 cup green beans, cut diagonally Like French cut green beans
1/4 cup vegetable oil
4 tablespoons soy sauce
salt and pepper

Steps:

  • Heat oil in a large skillet. Sauté garlic and shallots until soft.
  • Add the chicken breast, salt, pepper & soy sauce. Sauté for a few minutes to lightly brown chicken.
  • Add carrots, green beans & shrimp if using. Cover and cook for a few minutes then add Napa cabbage and chicken broth until it comes to a boil.
  • Once the vegetables are all done, Add the bihon noodles mixing well to distribute the flavors.
  • Cook for about 5 more minutes or until the noodles are soft. Taste and adjust seasonings to desired taste.

Nutrition Facts : Calories 418.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 12.6, Sodium 1090.9, Carbohydrate 68.7, Fiber 2.1, Sugar 1.6, Protein 10.5

FILIPINO PANCIT BIHON WITH CANTON



Filipino Pancit Bihon with Canton image

This pancit is a favorite Filipino noodle dish that is usually served when you have 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.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 55m

Yield 6

Number Of Ingredients 13

½ (8 ounce) package pancit bihon (rice noodles)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup chopped cooked chicken
salt and ground black pepper to taste
2 cups fresh shrimp, peeled and deveined
2 tablespoons soy sauce
1 small head cabbage, shredded
2 stalks celery, sliced
1 carrot, peeled and cut into matchsticks
2 cups water
½ (8 ounce) package pancit canton (yellow Chinese noodles)

Steps:

  • Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
  • Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
  • Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

Nutrition Facts : Calories 316 calories, Carbohydrate 40.1 g, Cholesterol 98 mg, Fat 8.1 g, Fiber 4.8 g, Protein 20.7 g, SaturatedFat 1.6 g, Sodium 485.7 mg, Sugar 5.8 g

PANCIT BIHON (OR BIJON)



Pancit Bihon (or Bijon) image

This is the way my husband's family makes their pancit bihon. It is a huge hit with all my non-filipino friends as well. All of the meats are interchangeable and optional.

Provided by Karener

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
1 lb lean pork, fat trimmed
1 lb small shrimp, shelled
3 cloves garlic, minced
1 small onion, thinly sliced
1/2 Chinese cabbage, thinly sliced
3 carrots, julienned
1/4 cup sesame oil or 1/4 cup vegetable oil (may be substituted)
3 tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon pepper
1 lb rice noodles (or bean threads)

Steps:

  • Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
  • Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
  • Remove from heat; shred the meat into small pieces- reserve the water.
  • (A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
  • Heat oil in a large, wide saute pan.
  • Saute garlic and onion in oil until onion is translucent.
  • Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
  • Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
  • Stir fry for an additional 2 minutes.
  • Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
  • If the mixture seems dry, add more broth.
  • Serve immediately with soy sauce.

Nutrition Facts : Calories 653.3, Fat 16.1, SaturatedFat 3.4, Cholesterol 203.7, Sodium 1056.7, Carbohydrate 69, Fiber 2.4, Sugar 2, Protein 53.1

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