bihon pancit
For the mixed vegies, use a combination of carrots, cabbage, green beans, peas etc. Chop them into bite-size pieces. If in a hurry use frozen mixed vegetables. This calls for dark soy sauce, which is thicker and sweeter than regular, as well as regular soy sauce. If you can't find the dark, use all regular.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 tablespoon vegetable oil
- 1/2 pound chicken breasts, boneless and skinless (sliced into small bite size pieces)
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 package (8 oz) bihon noodles (rice noodles)
- 1 1/2 cups fresh mixed vegetables (see description)
- SAUCE
- 2 cups chicken broth
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- - salt and pepper, to taste
How To Make bihon pancit
-
Step 1In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside.
-
Step 2Add garlic and onion and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper.
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Step 3Stir in the veggies and cook for another 3-4 minutes or until a little tender
-
Step 4Add all the ingredients for the pancit sauce and bring to a boil.
-
Step 5Add rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes). Add more stock (or water) if the dish is dry before the noodles are tender.
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Step 6Season with salt and pepper and more soy sauce if necessary. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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