Chicken Pancit Bihon (Filipino Noodles)

My great-niece celebrated her 5th birthday two Saturdays ago. Her parents hosted a birthday party at their house with families, close friends and some “little ones” attending. The theme’s party was Doc Mc Stuffins, a famous children’s television series. Almost everything in the house had pictures of the characters from that show, from the table napkins and paper plates to the balloons and pinata. There were lots of food and goodies for kids and adults alike. I brought everyone’s favorites; pineapple glazed ham and pan de sal. In addition, I brought pancit bihon, a popular Filipino noodles, which is a must have dish for a birthday celebration. This pancit bihon recipe is simpler and has fewer ingredients compared to the one I shared two years ago. It only consists of chicken and some vegetables, familiar ingredients that I feel will appeal, even to the fussy eaters. Everyone loved these noodles; it was delicious, tasty and satisfying. Good thing I had some during the party; there was no more left to take home!

Chicken Pancit Bihon (Filipino Noodles)

Liza Agbanlog

Pancit Bihon is a popular Filipino noodle dish. This version consists of chicken and a mix of vegetables.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Filipino

Servings 10 servings

Calories 232 kcal

Ingredients

  

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• 500 g rice vermicelli
• 8 dried shitake mushrooms
• 1 bone-in chicken breast
• 1 tbsp sea salt
• 2 tsp olive oil
• 1 shallot , chopped
• ¼ lb green beans , trimmed and thinly sliced diagonally
• ¼ lb snow peas , trimmed
• 1/2 cup sliced celery
• ½ cup julienned carrots
• 2 cups sliced cabbage (I used napa cabbage)
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• Fish sauce or salt and freshly ground pepper to taste

Instructions

 

• Soak the rice vermicelli in warm water for 10 minutes, drain and set aside.
• Soak the shitake mushrooms in hot water for 20 minutes. Squeeze out the excess water. Discard the stems and thinly slice the caps. Set aside.
• Put chicken breast in a saucepan; put enough water to cover chicken. Bring to a boil, add salt and then cook over medium high heat for 15 minutes. Using two forks, tear off the meat from the bones. Discard the bones, set the meat aside and reserve the chicken broth.
• Heat a large skillet over medium heat. Add the oil and sauté shallot for a minute or until soft. Add mushrooms, green beans, snow peas, celery and carrots; sauté for 5 minutes.
• Add the cabbage, soy sauce, oyster sauce and chicken; sauté for another 5 minutes. Add 1 cup of the reserved broth and drained rice vermicelli; stir for 3-5 minutes or until flavors and ingredients are well blended, adding more reserved liquid if noodles are too dry. Adjust seasonings by adding fish sauce or salt and freshly ground pepper.
• Transfer to a platter and serve with a sprinkling of lemon juice.
• Enjoy!

Nutrition

Calories: 232kcalCarbohydrates: 46gProtein: 7gFat: 2gSaturated Fat: 1gCholesterol: 12mgSodium: 1120mgPotassium: 227mgFiber: 2gSugar: 2gVitamin A: 1347IUVitamin C: 13mgCalcium: 35mgIron: 1mg

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