Pansit Bihon
Discover the vibrant flavors of Pansit Bihon, a quintessential Filipino noodle dish that's perfect for any occasion! Made with delicate rice stick noodles, tender slices of chicken and pork, and a colorful medley of fresh vegetables like carrots, green beans, and cabbage, this stir-fry is both hearty and healthy. The umami-rich soy sauce and savory chicken broth infuse every bite with irresistible depth, while a touch of lemon adds a refreshing zing. Quick to prepare in under an hour, Pansit Bihon is ideal for feeding a hungry crowd or elevating a weeknight dinner. Serve this flavorful classic straight from the wok, garnished with lemon wedges for a truly authentic experience. Perfect for fans of easy stir-fry recipes, Filipino cuisine, and noodle lovers alike!
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Recipe Information
Ingredients
- 16 ounces Rice stick noodles (bihon)
- 1 pound Boneless, skinless chicken breast
- 0.5 pound Pork shoulder or belly
- 2 medium Carrots
- 1 cup Green beans
- 1 small head Cabbage
- 4 cloves Garlic
- 1 large Onion
- 0.5 cup Soy sauce
- 3 cups Chicken broth
- 3 tablespoons Vegetable oil
- 1 whole Lemon
- Salt
- Black pepper
Instructions
Soak the rice stick noodles in warm water for about 15 minutes, then drain and set aside.
Slice the chicken breast and pork into thin strips.
Julienne the carrots and green beans, and slice the cabbage into thin shreds.
Mince the garlic cloves, and slice the onion thinly.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken strips and cook until lightly browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add 1 tablespoon of vegetable oil and sauté the pork until browned and crispy, about 5-6 minutes. Remove from the pan and set aside with the chicken.
Add the remaining tablespoon of vegetable oil to the pan, then add the minced garlic and sliced onion. Sauté until the onion becomes translucent and fragrant.
Add the carrots and green beans to the pan, stir-fry for about 3-4 minutes or until the vegetables are tender-crisp.
Stir in the shredded cabbage, allowing it to wilt slightly in the pan.
Pour in the soy sauce and chicken broth, stirring to combine all ingredients thoroughly.
Add the soaked rice noodles to the pan, gently tossing them with the vegetables and meats to ensure they are evenly coated in the sauce.
Cook the mixture for about 5 minutes, or until the noodles have absorbed the sauce and are tender.
Season with salt and pepper to taste.
Remove from heat and serve with wedges of lemon on the side for squeezing over the noodles just before eating.
Nutrition Facts
Calories |
3728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 7734 mg | 336% | |
| Total Carbohydrate | 444.4 g | 162% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 34.3 g | ||
| Protein | 240.8 g | 482% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 523 mg | 40% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4723 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
