Filipino Bihon Noodles

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
• 
  

1. 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.
2. 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.
3. In a separate bowl, add all the ingredients for the pancit sauce - mix then add to pan and bring to a boil.
4. 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.
5. Add more stock (or water) if the dish is dry before the noodles are tender.
6. Season with salt and pepper and more soy sauce if necessary. Serve immediately with fresh coriander, sesame seeds, fried onions (all the favourite toppings).