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

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Liza A

Serves: 10-12 servings

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

1. Coat chicken strips with 2 tbsp oyster sauce and 1 tsp cornstarch. Set aside.
2. Soak the rice vermicelli in warm water for 10 minutes, drain and set aside.
3. 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.
4. 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.
5. Add the mushrooms, snow peas, celery, carrots and cabbage; stir to combine.
6. 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.
7. Enjoy!

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