Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Pancit Bihon
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 345
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 57 milligrams
- Sodium
- 984 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 2 grams
- Sugar
- 6 grams
- Protein
- 14 grams
This popular Filipino noodle dish is packed with flavor and color from a variety of vegetables and proteins and tied together with a sweet and savory sauce and a touch of citrus. “Pancit” means noodle in Tagalog, and “bihon” (rice stick) are a favorite one to use in this stir-fry. Ingredients vary from recipe to recipe and cook to cook, but this version uses Chinese sausage and shrimp, both favorites for the dish, plus cabbage, carrots, snow peas and other vegetables, making it a one-pot meal. Pancit bihon is commonly served on special occasions, especially birthdays as the long noodles symbolize long life, but it’s also speedy enough to serve as a comfort classic any night of the week.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 345
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 57 milligrams
- Sodium
- 984 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 2 grams
- Sugar
- 6 grams
- Protein
- 14 grams
Ingredients
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Directions
- Soak the noodles in warm water to cover in a large mixing bowl until softened, about 20 minutes. Drain in a large colander and set aside.
- Combine the broth, oyster sauce, sugar and soy sauce in a medium bowl. Mix and set the sauce aside.
- Place the sausage in a dry wok. Place the wok over medium heat and fry the sausage until crisp and browned, about 4 minutes. Remove the sausage with a slotted spoon and transfer to a sheet pan. Set aside. Leave the rendered fat in the wok.
- Add 1 tablespoon oil to the wok. Add the shrimp, season generously with salt and pepper, and stir-fry over medium heat until just cooked through, about 3 minutes. Transfer the shrimp to the sheet pan with the sausage.
- Add another tablespoon of oil to the wok. Add the celery, carrots and snow peas and stir-fry until slightly softened, about 3 minutes. Transfer the vegetables to the sheet pan.
- Add the remaining 2 tablespoons oil, stir in the garlic and onions, and cook until slightly softened, about 3 minutes.
- Add the soy sauce mixture and cabbage and bring to a boil over high heat. Add the drained noodles. Press down on the noodles so they’re fully submerged in the sauce mixture. Lower the heat to medium and allow the noodles to absorb the liquid without stirring them, about 8 minutes. The noodles will look slightly plump and darken in color.
- Gently fold in the reserved sausage, shrimp and vegetables from the sheet pan until evenly distributed. Season to taste with salt and pepper and stir in the lemon juice. Serve immediately.
