During my university years, parties were never really a party without our friend's mum making Filipino Bihon noodles and lumpia spring rolls (recipe). To me it was just staple comfort food that simply gives you a hug and makes you feel loved. For so long I've asked for the recipe or to be shown how to cook this but it never really happened. Fortunately, I recently stumbled upon Pickled Plum's blog and found this recipe. Also known as Bihon Pancit or in my household - bahoon noodles (don't ask why - weird names just happen).
It's pretty easy and can easily be made vegan/vegetarian. Below is my adapted version.
Ingredients
- 1 tablespoon peanut oil (or vegetable oil)
- ~250g boneless, skinless chicken breast/thigh (sliced into bite size pieces) - for vegans/vegetarians use firm tofu or omit entirely
- 1 small onion (finely chopped)
- ~400g pack bihon noodles, or thin vermicelli or rice noodles
- Chopped up vegetables such as carrots, cabbage and green beans, scallions (chopped bite size slivers - see picture)
- salt and pepper to taste
Pancit Sauce:
- 2 cups chicken stock
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (I use the vegetarian version)
- 1 teaspoon sugar
- Light shake of garlic powder
Method
- In a wok or a large saucepan over medium heat, add oil and heat. Add onion and saute for about 2 minutes. Add the cooked chicken and season with a little salt and pepper.
- Stir in the veges (in order of time required for it to cook) and cook for another 3-4 minutes or until a little tender.
- In a separate bowl, add all the ingredients for the pancit sauce - mix then add to pan and bring to a boil.
- Add noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes). Initially it might seem a bit futile but persist, use the sauce to soften the noodles and continue to stir.
- Add more stock (or water) if the dish is dry before the noodles are tender.
- Season with salt and pepper and more soy sauce if necessary. Serve immediately with fresh coriander, sesame seeds, fried onions (all the favourite toppings).
