Try this easy Pancit Bihon recipe, an all-time favorite Filipino fried noodles dish made from rice vermicelli, shrimps, pork and mix of vegetables.
- 3 tablespoons vegetable oil
- 2 cloves garlic - minced
- 1 medium onion - chopped
- ½ pound pork belly - cut into small, thin slices (See NOTE 1)
- ½ pound shrimp - shelled and deveined (see NOTE 2)
- 2 medium carrot - cut into small strips
- 1 cup spring beans or young snow peas (chicharo) - cut into diagonal strips
- 1 medium bell pepper - cut into strips
- ½ cup celery stalk and leaves - chopped
- 1 small cabbage - cut into smaller pieces
- 4 tablespoons fish sauce (soy sauce can also be used instead)
- 3-4 cups water
- 1 shrimp cube or chicken cube (optional) (see NOTE 3)
- 8 oz Vermicelli rice noodles - uncooked
- ½ teaspoon ground pepper
- 6 pieces calamansi
In a wok or wide skillet, saute garlic and onion in oil over medium-high heat. Add pork until tender. Add the shrimps and cook for a few minutes until most has turned pink. Remove shrimp and set aside.
Add the carrots and beans and cook for 2 minutes, stirring often to keep from burning. Add the bell peppers and celery and cook for another 2 minutes.
Add fish sauce/ soy sauce and ground pepper and stir several times. Pour in the shrimp juice/stock if using or 2 cups water and shrimp cube. Let simmer until vegetables are tender but still crisp.
Remove everything from the wok leaving only the liquids. Add the shrimp cube to the liquid and stir until dissolved.
Add the vermicelli noodles and spread it so they are submerged completely in the liquids. Let it simmer for some minutes while stirring now and then. They will absorb the liquids so you may add more water if they are still too hard. They will keep on absorbing the liquids even after they are cooked so add just a bit more so that your pancit will not dry out if not to be served and eaten immediately.
Add back the vegetables leaving some for toppings. Toss in the cabbage. Mix noodles and vegetables together. Transfer to serving platter and top with the remaining cooked vegetables. Serve with kalamansi or lemon.
NOTE 1. Alternatively, chicken breast may be used instead of pork.
NOTE 2. If you bought fresh shrimps with the head part intact, you can use the head to add more flavor to your pancit. Pound the heads using mortar and pestle or just chop them using a knife to extract the juice. Add 2 cups of water. Set a strainer over a bowl and strain. Set the shrimp juice/stock aside and discard the rest.
NOTE 3. If not using shrimp cube, add 1-2 tablespoon more of fish sauce or soy sauce.
Calories: 497kcal | Carbohydrates: 45g | Protein: 15g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 1527mg | Potassium: 542mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4300IU | Vitamin C: 76.3mg | Calcium: 143mg | Iron: 2.3mg