Pancit Bihon and Canton

 

When people find out I'm (mostly) Filipina, I will usually get requests to make either lumpia or pancit. Firstly, it's an annoying thing to automatically assume that a Filipino person wants to cook for you. I mean, I don't ask white people to make me a green bean casserole. I learn how to make my own green bean casserole. Secondly, I absolutely suck at rolling lumpia. I don't know if I just didn't get enough practice as a kid (I would conveniently disappear when my mom made batches) or I just don't have the manual dexterity, but my rolls are either super thicc or they fall apart during deep frying. I'm a bit better at making pancit.

Pancit usually falls under two types: bihon that uses the thin, translucent rice noodles or canton that uses the thicker wheat noodles. My mom's pancit always used both, so that's why I do. For those who've never tried it - it's similar to a Chinese lo mein, but with more subtle flavors and a hint of citrus, thanks to the requisite squeeze of calamansi before serving. 

This is an easy recipe that welcomes substitutions. I used only chicken in this recipe, but you can use thin cut pork loin or shrimp or a combination of the three. Optional veggies can include sliced celery, diced red bell pepper, bias-cut green beans leftover from your green bean casserole. It's a good "empty the fridge" meal.

2 TB vegetable oil

4 cloves garlic, minced

1 small yellow onion, sliced

4 boneless skinless chicken thighs, diced (in my pics, my chicken was already cooked and shredded, but you can begin with raw chicken)

1 1/2 cup cabbage, chopped

1 cup carrots, julienned

1 cup snow peas, sliced in thirds

8 oz bihon noodles*

8 oz canton noodles*

1 1/2 cups chicken broth

1 TB patis (fish sauce - the Vietnamese equivalent is called nuoc-mam)*

2 TB soy sauce

1/2 ts salt

1/2 ts ground black pepper 

calamansi for serving**

use whatever vegetables you have handy. or don't use vegetables at all. the world is your oyster.

Heat the oil in a large skillet or wok over medium high heat. Add the onion and sauté for a few minutes until slightly soft and translucent. Add the garlic and stir fry for about 60 seconds. 

Add the diced chicken to the skillet and cook until the chicken is browned and cooked through (about 5-8 minutes).

Throw in the rest of your veggies and stir fry them for a couple of minutes until they're tender-crisp. 

Add the broth, patis, and soy and bring to a simmer. Lower the heat to medium low.

Gradually add the noodles (bihon first, followed by canton) and stir everything around so the noodles get coated in the liquid. The noodles will soften as they absorb the liquid.

Once the liquid is absorbed, add the salt and pepper and give everything a good toss.

Serve the pancit with halved calamansi for squeezing. 

* You can find these ingredients at your local Asian food store. And I know patis smells like the worst of low tide, but it really is integral to the dish. It won't taste fishy, I promise.

** Find your nearest Filipino neighbor. There is a 95% chance they've got a calamansi tree (or 5) in their backyard. If you don't have a Filipino neighbor, you can sub lemon or lime slices.