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Pancit - Filipino Rice Noodles
happyfrank75

EZ Pancit Bihon - Filipino Rice Noodles

Pancit Bihon originated from the Chinese - Hokkien phrase “pian i sit”,which means “something cooked fast” or “something conveniently cooked fast”.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese, Filipino
Calories: 456
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Lb chicken thighs bone-in, skin-on, or whatever you have
  • For the Pancit Noodles:
  • 15 ml canola oil or similar - NOT OLIVE OIL
  • 6 garlic cloves medium, minced or finely diced
  • 1/2 cup red onion finely diced, white is ok also
  • 2 medium carrots peeled and cut into matchsticks "batonnets"
  • 1/2 cup snow peas stem ends trimmed and strings removed
  • 1/2 cup of cabbage chopped rough - optional
  • 8 ounces bihon noodles vermicelli noodles or rice noodles
  • 2-3 Tbsp oyster sauce
  • 2 Tbsp soy sauce preferably a Filipino brands such as Silver Swan
  • 2 Tbsp dark soy sauce
  • 1 Tbsp fish sauce
  • 1 scallion ends trimmed and sliced thinly on a bias, for garnish
  • Calamansi or lemon wedges for serving

Equipment

  • OXO Magnetic Measuring Cups
  • Stainless Steel Kitchen Tongs

Method
 

  1. For the Chicken: If cooking
  2. Fill a 4-quart saucepan halfway with water. Bring the water to a boil. Add chicken. Return to a boil.
  3. Partially cover with a lid. Lower the heat to maintain a simmer. Cook until chicken is tender and falling away from the bone (approximately 40 minutes).
  4. Use tongs to transfer the chicken to a large bowl or platter. Allow the chicken to cool (approximately 15 minutes).
  5. Strain the remaining stock through a fine-mesh strainer into a large metal pot. Set aside the strained stock (you should have about 1.4 liters).
  6. Shred it into small pieces. Dispose of the skin and bones.
  7. *Or you can use leftover chicken, or pork and skip this step, just make or thaw a liter of chicken broth for later
  8. In a wok, heat oil over high heat until shimmering. Add garlic and onions and cook, stirring frequently, until softened and light brown in color, about 2 minutes.
  9. Add Vegetables and cook, stirring frequently, until vegetables have brightened in color and are crisp-tender, about 2 minutes. Scrape stir-fried vegetables into a medium heatproof bowl; set aside.
  10. For the Pancit Noodles: Add 2 cups of the reserved broth to the wok and bring to a boil over high heat. Add rice noodles, stirring to ensure that noodles are wet. Cook, stirring frequently, until noodles soften and turn translucent, about 3 minutes; if noodles have not hydrated , add more stock in 1/4 cup increments.
  11. Return stir-fried vegetables to wok along with shredded chicken.Mix everything thoroughly. Lower heat to maintain a simmer. Add oyster sauce, soy sauce, and fish sauce. Stir until sauces are fully incorporated and noodles are coated in a saucy glaze.
  12. Garnish with scallions. Serve immediately with calamansi or lemon wedges

Notes

Pancit bihon can be refrigerated in an airtight container for up to 3 days.
 
The chicken can be prepared in advance.