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Pancit Canton and Bihon – Filipino Noodles

December 4, 2014 by Liza Agbanlog Leave a Comment

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! Pancit Canton and Bihon - Filipino Noodles

 

Pancit Canton and Bihon - Filipino Noodles

More Filipino recipes can be found in my new cookbook:
Quintessential Filipino Cooking
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Print Recipe

Pancit Canton and Bihon - Filipino Noodles

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 10 -12 servings
Author: Liza A

Ingredients

  • 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!

 

Filed Under: Filipino, Filipino Mains, Main Dishes, Recipes Tagged With: chicken, filipino, mushroom, noodles, recipe, snow peas, vermicelli

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Hi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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