Holiday Rice Noodle Stir Fry | Pancit Bihon | Filipino Pansit Special

Name: Holiday Rice Noodle Stir Fry | Pancit Bihon | Filipino Pansit Special
Cuisine: American
Ingredients: 250 g (can serve 5-6) rice sticks / cornstarch sticks / rice vermicelli / thin cellophane noodles / bihon / bijon from your Asian store; Meats: pork, chicken, liver(if desired); Fried chinese deli: chicken balls, kikiam, fish balls, squid balls; Deli: chorizo or salchichon, coarsely chopped; Traditional veggies: carrots, green beans, cabbage, chinese cabbage - cut into bite size; Other veggies to make it special: broccoli, cauliflower, snow peas, purple cabbage, celery stalks, a few cilantro or celery leaves- cut into bite size; cube Chicken or pork broth; 1 1/2 c Water; 5 Tbsp Soy sauce (or more, see pic color); 5 Tbsp Oyster sauce; Dash Knorr liquid seasoning; 1 large red onion, quartered and sliced; 5 garlic cloves, chopped; Salt and pepper; Cooking oil

SpottedByD @SpottedByD

NCR, PH

Involves a lot of steps if you cook it from scratch, but it’s a labor of love for the holidays or special occasions. (:

SpottedByD @SpottedByD

NCR, PH

Involves a lot of steps if you cook it from scratch, but it’s a labor of love for the holidays or special occasions. (:

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250 g(can serve 5-6) rice sticks / cornstarch sticks / rice vermicelli / thin cellophane noodles / bihon / bijon from your Asian store
Meats: pork, chicken, liver(if desired)
Fried chinese deli: chicken balls, kikiam, fish balls, squid balls
Deli: chorizo or salchichon, coarsely chopped
Traditional veggies: carrots, green beans, cabbage, chinese cabbage - cut into bite size
Other veggies to make it special: broccoli, cauliflower, snow peas, purple cabbage, celery stalks, a few cilantro or celery leaves- cut into bite size
cubeChicken or pork broth
1 1/2 cWater
5 TbspSoy sauce (or more, see pic color)
5 TbspOyster sauce
DashKnorr liquid seasoning
1large red onion, quartered and sliced
5garlic cloves, chopped
Salt and pepper
Cooking oil

Cooking Instructions

1

Prep: soak vermicelli sheet in water for 10 mins then drain. Set aside.
2

Meats:
First boil (salted and peppered) meats in a pot with water and broth cube.
Fish out the cooked meat, debone and coarsely chop. Set aside the stock/broth, do not discard.
3

Fried: Cut into bite size then fry the chicken/fish/squid balls and kikiam. Set aside when golden.
4

In a pan, heat oil and sauté garlic and onions.
Then add the meats, keep sautéing with a spatula. Add a dash of knorr liquid soy seasoning or other type.
Then add veggies. Keep mixing and sautéing until par cooked. Season with salt, pepper, knorr.
Drop in the salchichon/chorizo or your choice of deli. Continue sautéing until mixed.
Set aside.
5

In a wok, heat the meat stock/broth. Add the soy sauce and oyster sauce. 3-5 Tbsp each. Stir. Set to low heat/flame.
With your fingers, gently separate vermicelli and drop in the wok.
Use a Turner to mix it in and turn until all broth have been absorbed by the noodles.
Add more soy sauce if the noodles are still too white. Color should be as in the photo below. Mix well.
6

Then add the veggie-meat dish you cooked to the wok, a portion at a time, so you can easily mix with the noodles.
Keep adding until fully mixed in the noodles. Then do the same with the fried chinese deli.
7

Transfer to a serving plate and squeeze 1/4 lemon (or 3-4 kalamansi) juice all around the dish
OR
you can slice and serve on the side and let your diners squeeze on their plates.
8

Here’s an earlier recipe I posted, +|- some steps:
https://cookpad.wasmer.app/us/r/3262561

Nikolai B and others reacted

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Chelsey Erstad

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SpottedByD @SpottedByD

on December 31, 2022 08:33

NCR, PH

A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. These recipes are either discovered, invented, copycatted, passed down or passed on. Do let me know what you think, post a cooksnap too! 👩‍🍳 Cookpad@SpottedByD🎒 IG@SpottedByD

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