Guisadong pancit bihon or sauteed/stir fry rice noodle is an extremely popular Filipino dish. The variations of this traditionally noodle dish are endless depending on meat and vegetable choices. Use amount of soy sauce and of course, personal taste. You can substitute chicken, different vegetables can be added too for some possibilities, other they added bell peppers, green beans, snow peas, mung bean sprouts, scallions. But I wanna keep my pancit bihon the way it cook in Pampanga and it taste delicious.
Ingredients:
250g pancit bihon or rice noodles
20g coarsely chopped garlic
1 medium size onion, sliced
120g carrots, peel and sliced thinly
75g flat green beans, break of the two ends
50g celery, sliced or chopped
500g cabbage, finely sliced in quarter or crosswise
500ml chicken broth
1 tsp achuete or annatto powder, dissolve in 2-3 tbsp water
1/3 cup soy sauce
2 tbsp fish sauce
150g pork belly, cut into bite size pieces
200g peeled shrimp
2 tbsp vegetable oil
freshly ground black pepper
salt and msg to taste
Preparation:
Ingredients:
250g pancit bihon or rice noodles
20g coarsely chopped garlic
1 medium size onion, sliced
120g carrots, peel and sliced thinly
75g flat green beans, break of the two ends
50g celery, sliced or chopped
500g cabbage, finely sliced in quarter or crosswise
500ml chicken broth
1 tsp achuete or annatto powder, dissolve in 2-3 tbsp water
1/3 cup soy sauce
2 tbsp fish sauce
150g pork belly, cut into bite size pieces
200g peeled shrimp
2 tbsp vegetable oil
freshly ground black pepper
salt and msg to taste
Preparation:
1. Just before cooking, soak the noodles in warm water for 10-15 minutes until al dente but not too soft, then drain and set aside. In a wok, heat 2 tbsp of the oil in medium heat. Add the meat and stir fry until just cooked trough, saute the garlic and onion just begin to turn translucent.
2. Add the shrimp then pour in the broth, fish sauce, soy sauce, and atchuete mixture.
3. Cover with lid, simmer for a few minutes until done, then season with ½ tsp of freshly ground pepper and salt. Sprinkle a little bit of msg if you like.4. Then lastly add the vegetables and stir fry for another 2 minutes. Do not overcook. The reason why I added the vegetables last because it really takes a very short time for it to cook. I don't like under cooked and soggy vegetables. I cook my veggies in half-cooked and crunchy to the point as much a possible. I want to preserve the crisp in the vegetables. The longer you cook it the more you destroy its nutritional properties.
4. Then lastly add the vegetables and stir fry for another 2 minutes. Do not overcook. The reason why I added the vegetables last because it really takes a very short time for it to cook. I don't like under cooked and soggy vegetables. I cook my veggies in half-cooked and crunchy to the point as much a possible. I want to preserve the crisp in the vegetables. The longer you cook it the more you destroy its nutritional properties.
5. Toss the noodles with the ingredients to coat them with sauce or until all the sauce is absorbed and the noodles are cooked. There should be no sauce left but the noodles should still be moist.
6. Turn off the heat, dish up and transfer to a dish and serve with calamansi to squeeze over the top and fish sauce to adjust seasoning, if desired.
