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
- 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
- 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.