Ingredients with Measurements:
- 1 lb. pancit bihon (rice noodles)
- 1 lb. chicken breast, sliced into small pieces
- 1/2 lb. shrimp, peeled and deveined
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 head cabbage, shredded
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup chicken broth
- Salt and pepper to taste
- Calamansi or lemon wedges for serving
Special equipment needed:
- Large wok or skillet
- Tongs or spatula
Step-by-step instructions:
1. Soak the pancit bihon in water for 15-20 minutes or until soft. Drain and set aside.
2. In a bowl, mix together soy sauce, oyster sauce, fish sauce, and brown sugar. Set aside.
3. Heat the oil in a wok or skillet over medium-high heat. Add the chicken and cook until browned. Remove from the pan and set aside.
4. Add the shrimp to the same pan and cook until pink. Remove from the pan and set aside.
5. In the same pan, sauté the onion and garlic until fragrant. Add the cabbage, carrots, and bell peppers. Stir-fry for 2-3 minutes.
6. Add the chicken and shrimp back to the pan. Pour in the sauce mixture and chicken broth. Stir to combine.
7. Add the soaked pancit bihon to the pan and toss to coat with the sauce. Cook for 5-7 minutes or until the noodles are cooked through.
8. Season with salt and pepper to taste.
9. Serve hot with calamansi or lemon wedges on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 370
- Fat: 10g
- Carbohydrates: 52g
- Protein: 20g
Substitutions for ingredients:
- Pork or beef can be used instead of chicken.
- Shrimp can be replaced with squid or tofu.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced mushrooms or bean sprouts for extra texture.
- Use different vegetables such as snow peas or bok choy.
- Add sliced hot peppers for a spicy kick.
Tips and tricks:
- Make sure to soak the pancit bihon in water before cooking to prevent it from sticking together.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
- Don't overcook the vegetables to maintain their crunchiness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
- Serve in a large platter or bowl.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Calamansi or lemon wedges
- Chopped green onions or cilantro
Pairings:
- Serve with steamed rice or garlic fried rice.
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Chicken adobo
- Kare-kare (Filipino oxtail stew)
Troubleshooting advice:
- If the pancit bihon is too dry, add more chicken broth or water.
- If the pancit bihon is too wet, cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the chicken and shrimp thoroughly before adding to the pan.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Binung pancit is a traditional Filipino noodle dish that originated from the Visayas region in the Philippines.
Flavor profiles:
- Salty, sweet, and savory.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Filipino