Pancit Bihon

The other kind of Pancit that you'll see at Filipino parties and this one is made with rice noodles. Very yummy!

Pancit Bihon

2 1-pound Pancit Bihon noodles (rice noodles)

2 tablespoons oil

1-pound country style pork, cut into small thin slices

1-pound boneless chicken thighs, cooked, cut into thin slices

1-pound shrimp, peeled

1/4-pound snow pea pods

1-1/2 cups carrot, cut lengthwise, then sliced thinly on the bias

1 small cabbage, chopped

2 medium sized onions, cut in half, then sliced into thin half moons

3 cloves garlic, minced

1/4 cup soy sauce

3 to 4 cups chicken broth

Garnish:

4 green onions, sliced in 1/2-inch pieces

4 hard boiled eggs, peeled and quartered

5 Kalamansi or limes, quartered into wedges

In a wok or large pan, sauté the garlic and onion until tender.

Add the pork and chicken slices, and shrimp and cook for 2 minutes.

Add 3 cups chicken broth and bring to a boil, reduce heat simmer for 15 minutes.

Add carrots, snow peas and cabbage and simmer for a an additional 3 minutes. Remove all the ingredients in the wok except for the liquid and set them aside.

In the wok with the liquid, add soy sauce and mix well.

Soak Pancit Bihon in water for 10 minutes, drain.

Add the Pancit Bihon and mix well. Cook until liquid evaporates completely. Taste, if two dry add up to an additional 1 cup of chicken broth.

Add the reserved cook vegetables and meat and simmer for a minute or two until heated.

Season with black pepper. Garnish with green onions and hard boiled eggs.

Serve hot with a squeeze of Kalamansi or lime juice and additional black pepper to taste.

Serves 16