There are many different ways of cooking pancit. My parents often cooked pancit bihon, especially for special occasions. Bihon noodles are made from rice flour and looks like vermicelli.
Ingredients
- 3 scallions, chopped
- 5 cloves of garlic, minced
- 1/2 Snow peas – sliced at an angle
- 1 lb medium-large size shrimp, peeled and deveined
- 1 lb of lean pork
- 1 package of rice noodles, or bihon
- 1 cup celery, thinly sliced
- 3 tbsp. soy sauce
- 1 1/2 cup chicken broth
- juice of 1 lemon
- oil
- calamansi – may be hard to find, so you can substitute with lemon slices
- fresh ground pepper and salt, to taste
Directions
1. Put the rice stick noodles (or bihon) in a large bowl, or pot, and soak in warm water to soften. It should take about 15 minutes. Then drain.
2. In a wok, heat the oil and saute the garlic and onion for about 2 minutes.
3. Add the pork and stir fry for about 3 minutes or until cooked.
4. Next add the shrimp and vegetables and continue stir frying until the shrimp is cooked (you’ll know when they turn pink) and the vegetables are half cooked.
5. Add 1 cup of the chicken broth and soy sauce and simmer for about 1 minute.
6. Remove half of the ingredients from the wok and set aside as topping for the noodles later.
7. Add the noodles to the ingredients remaining in the wok.
8. Stir constantly until the noodles are cooked and dried.
9. If it becomes dry before the noodles are cooked, you can add the remaining broth as needed.
10. Season with salt and pepper to taste. I like to pour some lemon juice onto the noodles while they’re cooking. You can skip this and add it when serving.
11. Arrange the cooked noodles in a big platter and put the topping.
12. Serve with slices of calamansi (or lemon).
