Ingredients with Measurements:
- 1 pound bihon (rice noodles)
- 1/2 pound pork, sliced into thin strips
- 1/2 pound chicken, sliced into thin strips
- 1/2 cup vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 small cabbage, shredded
- 1 carrot, julienned
- 1/2 cup soy sauce
- 4 cups chicken broth
- 1/2 teaspoon ground black pepper
- 1/2 cup chicharon (pork cracklings), crushed
- 3 green onions, sliced
Special equipment needed:
- Large wok or skillet
- Strainer
Step-by-step instructions:
Preparation:
1. Soak the bihon in water for 15 minutes or until soft. Drain and set aside.
2. Heat the oil in a wok or skillet over medium-high heat. Add the pork and chicken and cook until browned. Remove from the wok and set aside.
3. In the same wok, sauté the onion and garlic until fragrant. Add the cabbage and carrot and cook until tender.
4. Add the soy sauce, chicken broth, and black pepper. Bring to a boil.
5. Add the bihon and stir until well combined. Cook for 5-7 minutes or until the noodles are tender.
6. Add the pork and chicken back into the wok and stir to combine.
7. Transfer the pancit bihon to a serving dish and top with crushed chicharon and sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 39g
Protein: 19g
Sodium: 1600mg
Substitutions for ingredients:
- Pork and chicken can be substituted with shrimp or tofu for a vegetarian option.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Chicharon can be substituted with crushed peanuts or toasted garlic for a healthier option.
Variations:
- Pancit canton can be used instead of bihon for a different texture.
- Adding sliced bell peppers or snow peas can add more vegetables to the dish.
- Adding a squeeze of calamansi or lemon juice can add a tangy flavor to the dish.
Tips and tricks:
- Make sure to soak the bihon in water before cooking to prevent it from breaking apart.
- Cook the pork and chicken until browned for added flavor.
- Crush the chicharon just before serving to keep it crispy.
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 stovetop until heated through.
Presentation ideas:
- Serve on a large platter with sliced calamansi or lemon wedges on the side.
Garnishes:
- Crushed chicharon and sliced green onions.
Pairings:
- Serve with a side of lumpia (Filipino egg rolls) or fried rice.
Suggested side dishes:
- Lumpia (Filipino egg rolls)
- Fried rice
- Steamed vegetables
Troubleshooting advice:
- If the noodles are too dry, add more chicken broth or water.
- If the noodles are too wet, cook for a few more minutes to evaporate the liquid.
Food safety advice:
- Make sure to cook the pork and chicken until fully cooked to prevent foodborne illness.
Food history:
- Pancit bihon is a Filipino noodle dish that is typically served during special occasions such as birthdays and fiestas.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve hot with calamansi or lemon wedges on the side.
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Region: Philippine