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Home Dish Filipino Pancit Bihon Guisado - Rice Vermicelli Noodles Stir Fry

Filipino Pancit Bihon Guisado - Rice Vermicelli Noodles Stir Fry

Name: How to cook Filipino Pancit Bihon Guisado - Rice Vermicelli Noodles Stir Fry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

SpottedByD

Filipino Pancit Bihon Guisado - Rice Vermicelli Noodles Stir Fry

We like our noodles full of stuff so that it's flavorful. One thing I hate most is a mouth full of noodles with nothing else. Every forkfull has got to have meat and veggies in it. :)

Ingredient

Food ration :

2-3 servings

1/2

small cabbage (red/regular), julienned thickly

1/4 bunch

Chinese pechay, chopped (optional)

1 handful

green beans, cut 1in

good sized onion (red, white or combo), julienned

5 cloves

garlic minced

large carrot, julienned

celery top stalk chopped

full pinches chopped celery leaves

bell pepper/capsicum, julienned

mild green chilies (optional)

1/2

chicken bouillon or broth cube

1/2 cup

pork tips or chop other part (optional)

chicken breasts or rib part bone-in

chicken livers (optional)

1-2 Tbsp

oyster sauce

1/2 c

small shrimps, peeled (optional)

1/2 c

fried fish balls, halved (optional)

big pc of dried woodear, soaked, julienned (optional)

2-3 Tbsp

soy sauce (light, dark or combo)

3-4 Tbsp

cooking oil

1 pack (250 g)

Rice vermicelli noodles or Cornstarch rice sticks

4-6

halved Calamansi or sliced lime, on the side

Cooking instructions

* Step 1

Salt & pepper the chicken, liver and pork meat. Par boil in a pot with the broth cube then cut into strips or chop if you prefer bone-in and set aside.

* Step 2

In a deep pan or wok, sauté the garlic and onions. Drop in the bell pepper if you prefer it softer, if not, add later.

* Step 3

Add chicken, pork, liver, shrimps, woodear mushrooms and sauté with a dash of soy sauce. The optional proteins are up to you. It can just be the basic chicken. It can also be leftover roast chicken or meat. That's why the Pancit is so versatile. :) Sauté whatever you have at this point with the garlic and onions, except the already fried fishballs (add that when ready to serve).

* Step 4

Sauté 3 mins. Drop in the chilies now if you prefer a little heat. Mix in.

* Step 5

The key note : the more protein and veggies, the tastier, so choose at least 2-3 to add in the wok from the optional ingredients.

* Step 6

Add green beans, if any, carrots and the stalky parts of the cabbage. Sauté 3 mins.

* Step 7

Drop in the remaining cabbage, pechay, and celery. Mix in. Season with salt and pepper.

* Step 8

In a minute add the drained noodles into the wok. Stir/mix in the veggie-meat mix. Note: the pancit should not be dripping with liquid. The finished product should not be saucy. So drain well.

* Step 9

Distribute the oyster sauce and soy sauce. Mix in thoroughly. You'll see the noodles change in color. Add in your fish balls, if any

* Step 10

Taste and add more oyster or soy sauce according to your preferred taste. Keep sautéing until desired softness (or al denté) of the noodles is achieved.

* Step 11

At this point all the veggies, proteins, and noodles should be cooked so remove from heat and transfer to your serving bowl.

* Step 12

Serve with green onions, fried garlic and calamansi on the side.

* Step 13

How to eat? Get a serving, sprinkle with green onions and garlic on top. Then get a calamansi or lime slice (or two) and squeeze over the noodles, around the plate. Enjoy! :)

Note: if there is a photo you can click to enlarge it