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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is the way my husband's family makes their pancit bihon. It is a huge hit with all my non-filipino friends as well. All of the meats are interchangeable and optional. Ingredients:
1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs |
1 lb lean pork, fat trimmed |
1 lb small shrimp, shelled |
3 cloves garlic, minced |
1 small onion, thinly sliced |
1/2 chinese cabbage, thinly sliced |
3 carrots, julienned |
1/4 cup sesame oil or 1/4 cup vegetable oil (may be substituted) |
3 tablespoons soy sauce |
1/2 teaspoon salt |
1 teaspoon pepper |
1 lb rice noodles (or bean threads) |
Directions:
1. Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
2. Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
3. Remove from heat; shred the meat into small pieces- reserve the water.
4. (A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
5. Heat oil in a large, wide saute pan.
6. Saute garlic and onion in oil until onion is translucent.
7. Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
8. Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
9. Stir fry for an additional 2 minutes.
10. Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
11. If the mixture seems dry, add more broth.
12. Serve immediately with soy sauce.
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