Pancit Bihon is ultra-savory, tasty, and easy to make with rice noodles, vegetables, and some protein. I love to share a quick and simple way to cook my all-time favorite traditional Filipino noodle dish. This easy, delicious dish is suitable for any day of the week and for any occasion.
½poundpork shoulder sliced thinlysliced in bite size
8ouncesrice noodles (pancit bihon)
½largegreen cabbagechopped thin
1 largecarrotsliced thin
2tablespoonoyster sauceor brown sugar
¼cup soy sauceregular
4-5cupswater or chicken brothmore if needed
½teaspoonsalt
¼teaspoonblack pepper
6wedgescalamansi or lemon
¼cupgreen onion for garnishchopped
Instructions
Heat cooking oil in a wok over medium-high heat. Sauté garlic and onion until translucent.
Add in your pork and cook in medium to high heat for about 7-10 minutes or until it turn golden brown.
Stir fry your cabbage and carrots for 2-3 minutes in high heat.
Pour soy sauce, oyster sauce, and water or broth and submerge rice noodles in. Cover the wok and turn to medium heat to cook the rice noodles until it is tender and absorb most of the water.
Stir occasionally to make sure everything is well combined. Add more broth (or water) if the dish is dry before the noodles are tender. Season with salt and pepper to taste accordingly.
Garnish with green onion with drizzle lemon juice on the side. Serve and enjoy!
Notes
Recipe Note:
The rice noodles or bihon will double in size but double up the recipe if feeding a big crowd or more than 6 people.
Customize your vegetables according to your taste. This is one of my favorite ways to clean the fridge and add all the veggies I got.
Soaking the rice noodles for 10 minutes or longer will shorten the cooking time since they will come out soft and chewy from soaking them.