• Pretty Plate by Michelle

When They Say “Send Noods”: I Present you with Pancit Bihon-Canton

Who is in the mood for some Pancit!? I know I am! There will never be a time when I turn down authentic Pancit. Especially, when it is homeamde. I am so excited to be sharing this recipe with you because it is A very popular dish in the Filipino culture. There are many ways to make it, however here I will be sharing our family recipe with you!



The secret to our family recipe is that my Mom and I like to incorporate two types of noodles. Yep, you heard that right! There is not one type of noodle, but two! Because who wants just one? When the two types of noodles get mixed into one dish, it creates the perfect texture combination.


Since we are on the subject of noodles, I am going to dive a little bit deeper into the differenice between the two. The canton noodle is thicker, long egg noodle that is made with flour. It is used in dishes such as Lo Mein. The bihon noodle is a smaller, thinner glass like noodle that is made from rice. There are other Filipino dishes that only use bihon noodle.


I love serving this dish with fresh lemon juice and extra soy sauce on the side. Not to be biased, but out version is THE BEST.


Serves 8, INGREDIENTS:

2 TBSP vegetable oil

4 Whole garlic cloves, peeled and minced

1/2 of a large onion, sliced

1 Package chicken tenderloin, cooked and shredded

1-2 Cups green beans, thinly sliced diagonally

1-2 Carrots, julienned

1/4 of a cabbage, sliced

1 Cup celery, chopped

1/4 Cup soy sauce + more to taste as needed

2 32 oz. cartons of chicken stock

1 Packet pancit bihon, soaked in water for 10 minutes

Fresh lemon juice from half a lemon

2 Stalks green onion, sliced

Salt and pepper to taste

DIRECTIONS:

  1. Fill a medium bowl or rectangle pan with water and soak pancit bihon noodles for 10 minutes. Half way, flip over. When soft, drain and set aside.

  2. In a large pan or wok, heat oil over medium heat. Sauté onions and garlic until translucent. Add cooked shredded chicken and mix well. Add 1 cup of chicken stock and stir until combined. Cover and let simmer for 5 minutes.

  3. Add green beans, carrots, cabbage and celery. Stir well. Add soy sauce. Make sure to not overcook the vegetables. Add salt, pepper, lemon juice and extra soy sauce to taste.

  4. Transfer to a platter and enjoy!

PRETTY PLATE KITCHEN ITEMS USED:

  1. Joyce Chen Wok

  2. Stripe Platter Set

  3. Serving Fork and Spoon

  4. White Square Bowl

  5. Soy Sauce Cup

  6. Wood Board

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