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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 151.3
  • Total Fat: 3.0 g
  • Cholesterol: 42.0 mg
  • Sodium: 158.0 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.7 g

View full nutritional breakdown of Pancit Bihon calories by ingredient
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Pancit Bihon

Submitted by: ALCXARCE
Pancit Bihon

Introduction

is a stir-fried noodle dish common in the Philippines. This food is second in popularity to rice in the country, and is similar to yakisoba and yakiudon, Japanese-style stir-fried noodles. is a stir-fried noodle dish common in the Philippines. This food is second in popularity to rice in the country, and is similar to yakisoba and yakiudon, Japanese-style stir-fried noodles.
Number of Servings: 5

Ingredients

    8 ounces Bihon
    2-3 pieces chicken thighs or drumsticks
    1 small green cabbage (shredded in 1/2 inch pieces)
    2-3 medium carrots (either shredded or chopped thinly crosswise)
    1 small onion (finely chopped)
    2 cloves garlic (minced)
    1/2 pound shrimp (shelled and deveined)
    1 tablespoon canola oil
    2 tablespoons dark soy sauce
    1 tablespoon fish sauce (optional, add 1 tablespoon soy sauce if not adding fish sauce)
    Freshly ground black pepper

Tips

Garnish with a lemon wedge, chopped scallions, and chili garlic oil.


Directions

Boil chicken in 4 cups of water to make the stock. Once cooked, shred the chicken meat into thin strips. Discard the bones and set the stock aside.

Heat a large wok to medium-high heat. Add canola oil. Stir fry the garlic and onions until the onions turn clear. Be careful not to burn the garlic. Add the shredded chicken pieces and shrimp (if using). Once the shrimp turns pink, add cabbage and carrots. Lightly stir fry 2-3 minutes. Pour the mixture onto a bowl and set aside.

Pour the chicken stock into the heated wok. Once it starts boiling, turn the heat down to medium. Add rice sticks, soy sauce, and fish sauce. Boil for another 5 minutes or so until there is approximately 1/4 cup stock left. Add the meat mixture back into the wok. Lightly stir fry until all the liquid has evaporated. Add freshly ground pepper to taste.



Serving Size: Serves 6

Number of Servings: 5

Recipe submitted by SparkPeople user ALCXARCE.






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