Pancit Canton and Bihon – Filipino Noodles

It was my late mother-in-law’s birthday on Tuesday. Although she died three years ago, we still try to remember and honor her by celebrating her birthday. I cooked two dishes that day; a noodle dish and her favorite dish, shrimp with ginger and soy sauce. I normally cook pancit bihon for my family but the noodle dish that I made on Tuesday was a mixture of two noodles, canton and bihon. I made this dish because it reminds me of my childhood growing up with my siblings.  We would order this pancit canton with bihon from a small eatery across our house. It was so delicious and eating that dish was always a treat for us. You can make this dish a simple one by just using any meat or vegetable you desire. Alternatively, you can make it just like I used to eat it, with seafood like shrimps and squids. No matter how it is made, I always enjoy eating this noodle dish, especially with a sprinkle of lemon juice. Try it!

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Pancit Canton and Bihon - Filipino Noodles

Liza A

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 10 -12 servings

Ingredients

  

1x2x3x

• 4 skinless boneless chicken thighs, slice into strips
• 8 oz rice vermicelli
• 8 dried shitake mushrooms
• 4 tbsp oyster sauce divided
• 1 tsp cornstarch
• 2 tbsp olive oil
• 1 shallot chopped
• ¼ lb snow peas trimmed
• ½ cup sliced celery
• ½ cup julienned carrots
• 2 cups sliced cabbage I used napa cabbage
• 2 cups chicken broth
• 2 tbsp soy sauce
• 12 oz pancit canton
• Fish sauce or salt and freshly ground pepper to taste
• Chopped cilantro

Instructions

 

• Coat chicken strips with 2 tbsp oyster sauce and 1 tsp cornstarch. Set aside.
• 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.
• Heat a large skillet over medium heat. Add the oil and sauté shallot for a minute or until soft. Add the chicken; sauté for 3 minutes or until meat are cook and no longer pink.
• Add the mushrooms, snow peas, celery, carrots and cabbage; stir to combine.
• Add the broth, soy sauce and remaining 2 tbsp oyster sauce; cook for 2-3 minutes or until vegetables are crisp tender. Add canton noodles and stir, then add the rice vermicelli; stir for 3-5 minutes or until noodles are cook. Adjust seasonings by adding fish sauce or salt and freshly ground pepper. Stir in chopped cilantro. Transfer to a platter and serve with a sprinkling of lemon juice.
• Enjoy!

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