My Mom's Pancit Bihon

This was a staple at almost every family party growing up since it can feed a crowd with very little effort (and money). It’s a good way of using up veggies that are just about to go bad or any protein. Sometimes my mom will add leftover chicken with homemade chicken broth. I also love making this on a Sunday for lunches —it gets even better during the week.

Print

My Mom's Pancit Bihon

Author

Abby Ricarte

Ingredients

• 14 ounces of bihon (rice stick) noodles
• 2 tablespoon of avocado oil
• 1/2 yellow onion, minced
• 5 garlic cloves, peeled and minced
• 1/2 head of cabbage, shredded or thinly sliced
• 1 carrot, julienned into thin strips or 1/2 cup of shredded carrots
• 1 cup of snow peas and/or bell peppers thinly sliced
• About 4 ounces of Chinese sausage, cut into 1/2 inch coins
• 1 cup chicken broth
• Fish sauce (starting at 1 tablespoon plus more to taste)
• Soy sauce (starting at 1 tablespoon plus more to taste)
• White pepper to taste

Preparation

1. In a large bowl, add noodles and luke warm water. Set aside to soak for at least 5 minutes, then drain.
2. In a deep pan on medium high heat, add oil and cook onions and garlic until onions are translucent.
3. Add Chinese sausage and cook for 2-3 minutes.
4. Add vegetables and cook just until they start to soften. Immediately remove from pan and set aside.
5. Add soy sauce, fish sauce, and chicken broth to the pan. Bring to a simmer, then add stir in noodles until coated with sauce.
6. Return vegetables and sausage to the pan and fold into noodles until well combined.
7. Add fish sauce, soy sauce, and white pepper to taste. Remove from heat when noodles are softened and there is little liquid left in the pan.
8. Enjoy!