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Pancit Bihon

Featured in the Honolulu Star-Advertiser on March 21, 2018.
Recipe compliments of Maly V. San Luis from Max’s of Manilla.

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Ingredients:

Pancit Bihon

  • 1/4 medium round onion, sliced
  • 1 teaspoon minced garlic
  • 2 tablespoons vegetable oil
  • 4 ounces pork, cooked and cut into thin slices
  • 4 ounces chicken fillet, cooked and cut into thin slices
  • 4 ounces shrimp (size 31-40), raw, peeled and deveined
  • 1/2 piece chicken bouillon cube
  • 4 cups water
  • 2 tablespoons shoyu
  • 2 tablespoons oyster sauce
  • 8 ounce pancit bihon (rice noodles/vermicelli)
  • 8 pieces snow peas
  • 1/4 cup julienned carrot
  • 1 cup chopped head cabbage
  • 1/2 cup chopped celery stock and leaves
  • 2 pieces calamansi (Filipino lime) or lemon wedges

Directions:

  1. In a large wok, heat oil on medium high.
  2. Add onion and garlic and sauté.
  3. Add pork, chicken and shrimp and stir fry for 30 seconds.
  4. Add chicken bouillon cube and water; bring to boil.
  5. Add shoyu, oyster sauce and pancit bihon and simmer on medium heat for 2 minutes.
  6. Add snow peas, carrots, cabbage, and celery and cook until the liquid evaporates almost completely.
  7. Place on a plate and garnish with calamansi or lemon wedges.
  8. Serve hot.

Serves 2.

Approximate Nutrient Analysis per serving:
800 calories, 20 g fat, 3.5 g saturated fat, 195 mg cholesterol, greater than 2300 mg sodium, 111 g carbohydrate, 3 g fiber, 5 g sugar, 42 g protein

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