I love pancit and Pancit Bihon is my favorite! Pancit is pancit, and it differs only in the ingredients you put into it. The usual pancit bihon practically has everything on it, strips of pork, shrimps, squid balls, kikiam, chicken, and veggies like cabbage, carrots, parsley, etc. Then there is the usual pancit bihon color which is on the lighter brown shade because of the soy sauce, and there’s also the pale looking pancit bihon which is called pancit puti because it is cooked sans the soy sauce.
I like my pancit bihon simple but tasty. I use only a few ingredients to go with the bihon like cabbage, carrots and Macau Chorizo which gives the pancit a whole new flavor. My pancit bihon must have tasted good, because my kids finished most of it! 🙂
Here is my recipe for the Pancit Bihon:
250g Bihon noodles ( I use Hobe brand)
1 1/2 cups cabbage, sliced
1/2 cup carrots, julienned
4 pieces Macau Chorizo, sliced thinly
2 Tbsp canola oil
2 cloves garlice, minced
1 onion, minced
1 knorr chicken bouillon cube
Soy sauce to season and for color
Put some water in a bowl and soak the bihon noodles to soften, about 30 minutes.
In a pan, put 1 Tbsp canola oil, fry the chorizo for 5 minutes. Remove chorizo and set aside. Discard the oil.
In the same pan, put 1 Tbsp canola oil. Saute the garlic and onions. Add the chicken bouillon cube. Add about 3/4 cup water, then add the soy sauce according to your taste and how dark you want your pancit to be. Let boil. Add the vegetables, let cook for a minute, then add the bihon noodles and the chorizo. Mix until well blended. Season as needed with salt and pepper. Let the bihon noodles cook until al dente, you may add more water a little at a time, so as not to make your noodles soggy.
Once the bihon noodles are cooked, remove from heat and serve hot with patis (fish sauce) and calamansi.
Pancit Bihon goes well with pandesal!