As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Filipino Pansit Bihon
Pansit (also spelled pancit), is the Filipino term for noodles. There are many different kinds of noodles in the local cuisine. This recipe uses bihon, or rice stick noodles, which are made from rice flour.
Pansit is one of my favorite Filipino dishes, and no fiesta or party is complete without it. Next to rice, it's one of the staple dishes found at nearly every Filipino family or community gathering. It's also popular among my American friends here in the United States. Surprise your friends and family and bring some pansit to your next potluck party!
|Prep time||Cook time||Ready in||Yields|
- 1 (8-ounce) package pansit bihon (rice stick noodles), available at Asian stores
- 1/2 pound chicken thighs, cut into bite-sized pieces
- 1/2 pound pork, thinly sliced
- 1/2 cup carrots, julienned
- 1/2 cup snow peas
- 1 cup cabbage, cut into 1-inch squares
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 (14.5-ounce) can chicken broth
- Salt and pepper to taste
- Heat oil in a pot over medium-high heat and saute the garlic and onions.
- Add the meat and cook for 3 minutes.
- Add the vegetables and cook for an additional 2 minutes.
- Add the chicken broth and soy sauce. Simmer for 2 minutes.
- Remove the meat and vegetables from the pot and set aside.
- Add the rice stick noodles to the pot of broth and cook for 3-5 minutes until the noodles are tender and the liquid evaporates completely. Add more water if necessary.
- Add back the cooked meat and vegetables to the noodles and mix gently to avoid crushing the soft noodles.
- Season with salt and pepper to taste.
- Add any type of meat or seafood to this dish. I like to add prawns.
- Feel free to add other vegetables, such as mushrooms and celery.
- Garnish with sliced green onions, cilantro, or any garnish you want.