Here’s how to make it.
Put it all together and you have a colorful and flavorful one-dish meal.
What Is Pancit Bihon?
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The term pancit is Tagalog, and its Chinese Hokkien origins mean pian for ready and e-sit for food.
Bihon are thin thread-like noodles made with rice flour or flour mixed with rice and corn.
They are dry, stiff, and semi-transparent when uncooked.
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As they cook and soften, the noodles turn translucent.
Pancit bihon is also called pancit guisado, the latter meaning sauteed.
Guisadong pancit means the noodles are sauteed with strips of meat and vegetables.
Simply Recipes / Frank Tiu
Sometimes, both pork and chicken are used.
Other times, shrimp is added or sweet Chinese sausage (lap cheong) is mixed in.
Fernandez stated that the noodle dish was adapted to local ingredients and flavors.
Simply Recipes / Frank Tiu
Everything is chopped to bite-sized proportions for quick cooking and ease when eating.
My mother taught me a good saute is the base of a delicious dish.
That is essentially how to cook pancit.
Simply Recipes / Frank Tiu
I have shortened the cooking time, but still get the meaty goodness needed to give pancit bihon depth.
Use store-bought chicken broth or water for the liquid in the stir-fry.
you’ve got the option to also save time at dinnertime by making the pork ahead of time.
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I pre-boil the pork a few days ahead, then freeze the meat and broth for another day.
When its time to make pancit, I defrost both and they are ready for the stir-fry.
Recipe Variations
This is a versatile noodle dish.
Simply Recipes / Frank Tiu
Sprinkle with salt and ground pepper.
Bring to a simmer over medium heat, then cover and adjust the heat to maintain a simmer.
Cook until tender, about 45 minutes.
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Reserve 1 1/2 cups of the pork broth for the stir-fry.
Slice the pork into 1/2-inch cubes.
Place the dry noodles in a large bowl.
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Continue sprinkling water until the noodles get soft and pliable but not mushy.
Tip
Some recipes suggest soaking the dried bihon noodles in water for a few minutes.
I prefer to instead sprinkle water to soften the noodles.
Simply Recipes / Frank Tiu
This method has worked well for my pancit and the noodles do not melt or clump together before cooking.
Place a wok or large skillet over medium heat.
Add the patis (fish sauce).
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Add the carrot and green beans and stir fry until beginning to soften.
Add the shredded cabbage and toss well.
Add the sliced, cooked pork to the mixture.
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Add the damp bihon noodles.
Combine the noodles and the rest of the ingredients well.
Cover the pan with a lid.
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Continue cooking, stirring occasionally, until the noodles soften and blend well with the ingredients.
This will take 8 to 10 minutes total.
Sprinkle salt and pepper all over, to taste.
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Garnish with the green parts of the green onions.
Serve warm with a dipping sauce of patis mixed with calamansi juice.
Pancit bihon is best when served soon after it is cooked.
Simply Recipes / Frank Tiu
Reheat in the microwave or on the stovetop.
It is not advisable to freeze pancit bihon because the noodles will get watery and the vegetables wilt.
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