Are you craving a delicious, comforting meal that's both quick and easy to make? Look no further! This recipe for Pancit Bihon, a Filipino noodle dish, is a family favorite that has travelled with me from the Philippines to Brooklyn, evolving and adapting along the way. It's a perfect example of how food traditions blend and create something new and exciting – a testament to the vibrant tapestry of Asian American cuisine. This isn't your grandmother's Pancit Bihon (unless your grandmother is a culinary innovator!), it's a simplified, accessible version that retains all the delicious, umami-packed goodness. Get ready for a flavor explosion!
Ingredients:
This recipe serves 4-6 people and uses readily available ingredients, making it a perfect choice for busy weeknights.
- 1 pound thin rice noodles (bihon)
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground pork (or chicken, shrimp, or even tofu for a vegetarian option)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup frozen peas
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (optional, but adds amazing depth of flavor)
- 1 tablespoon fish sauce (optional, enhances the savory notes)
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 green onions, thinly sliced (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions:
Cooking this Pancit Bihon is a breeze! Even beginner cooks will master this easy recipe.
Step 1: Prepare the Noodles
Boil water in a large pot. Add the rice noodles and cook according to package directions, usually around 5-7 minutes, until tender but still slightly firm. Drain the noodles and rinse with cold water to prevent sticking. Set aside.
Step 2: Saute the Aromatics
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chopped onion and sauté for about 2 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Cook the Protein
Add the ground pork to the wok and cook until browned, breaking it up with a spatula. If using chicken or shrimp, cook until pink and cooked through. For tofu, press it to remove excess water before adding and cooking until lightly browned.
Step 4: Add Vegetables
Add the shredded carrots and cabbage to the wok and stir-fry for 3-4 minutes until slightly softened. Add the frozen peas and cook for another minute until heated through.
Step 5: Combine and Season
Pour in the soy sauce, oyster sauce (if using), fish sauce (if using), sugar, and black pepper. Stir well to combine. Add the cooked rice noodles and toss everything together until the noodles are well coated with the sauce.
Step 6: Garnish and Serve
Garnish with sliced green onions. Serve immediately with lime wedges on the side for squeezing over the top.
Cooking Tips for the Best Pancit Bihon:
- Don't overcook the noodles! Slightly firm noodles are ideal for this dish.
- If you're using fresh vegetables, adjust the cooking time accordingly.
- For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha.
- Feel free to add other vegetables you enjoy, such as bell peppers, mushrooms, or bean sprouts.
- Leftovers are great! The flavors actually deepen overnight.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (depending on protein and vegetable choices) Protein: Around 20-25 grams Carbohydrates: Around 40-50 grams Fat: Around 15-20 grams
This Pancit Bihon recipe is a testament to the delicious fusion of flavors that define Asian American cuisine. It's a quick, healthy, and incredibly flavorful meal that’s perfect for a weeknight dinner or a casual gathering. Enjoy this taste of the Philippines, reinvented for a Brooklyn kitchen (or yours!). Let me know how it turns out in the comments below!