There are a lot of Thai noodle dish available but there are times you just miss all the good Pinoy foods and Pancit is definitely one of them though I believe it is a Chinese-inspired dish.
Pancit Bihon is a staple food in our family because my Mom really love it. I can’t remember any month that we didn’t have Pancit Bihon for snack. Some restaurants combine Bihon with Miki noodles to call it Pancit Miki Bihon which is a very heavy meal.
Ingredients:
5oo g. Pancit Bihon
250g. Ground Pork
2 pcs. Chinese Sausage, sliced thinly
250 g. Shrimp, cooked, deveined and peeled
1 medium carrots, chopped thinly
1 head broccoli chopped into small florets
1 medium Chinese cabbage, chopped thinly
1 medium garlic, minced
5 cloves garlic, minced
1/4 cup of Soy sauce
Ground white pepper to taste
Sesame oil
Water
Cooking oil for stir frying
Calamansi or lime
Procedure:
Heat a wok, saute garlic and onions in cooking oil then add the ground pork, Chinese Sausage, a bit of soy sauce and ground pepper to taste and cook until the pork is tender. Add the shrimp, carrots and broccoli and put some water and let it simmer until the vegetables are half cooked. Add the cabbage and cover until tender. Remove from heat and set aside the vegetable mixture in a bowl.
In the same wok, boil about 2-3 cups of water. When the water is boiling, add the bihon noodles and season with soy sauce to make the noodles look darker and not bland taste. Bihon noodles absorb a lot of water so make sure you pour in some more water if the noodles becomes dry. When the noodles is almost done, pour in the vegetables and mix together all the ingredients in the wok until the noodle is cooked. Season with sesame oil to add characteristic taste.
Serve while hot and squeeze sliced Calamansi or lime.
