Pancit Bihon (Stir-Fried Rice Noodles)

Total Time 35

Servings: 6 6 servings

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

250 g bihon thin rice noodles, soaked in water for 10 minutes
200 g chicken breast cooked and shredded
150 g pork belly sliced (optional)
100 g prawns peeled
2 tbsp vegetable oil
1 onion thinly sliced
4 cloves garlic minced
2 carrots julienned
100 g cabbage thinly sliced
3 tbsp soy sauce
2 tbsp oyster sauce
200 ml chicken stock
Spring onions calamansi (or lime), and chicharon (pork cracklings), to serve

Method

Heat oil in a large wok. Sauté the garlic and onion until golden.
Add the pork belly if using, then the prawns. Cook until the prawns are pink.
Add the carrots and cabbage. Stir-fry for 2 minutes.
Add the drained rice noodles. Pour in the chicken stock, soy sauce and oyster sauce. Toss everything together.
Cook over medium-high heat, tossing frequently, until the noodles have absorbed the liquid and are tender. Add the shredded chicken.
Taste and adjust seasoning. Serve on a large platter garnished with spring onions and calamansi or lime halves. Top with crumbled chicharon if available.

Notes

Source: Classic Filipino recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.