Pancit Bihon is a classic rice noodle dish that showcases Chinese influence on Philippine cuisine and popular at many a Filipino fiesta. This easy version of the rice noodle dish is quick enough for weeknight dinner!
Chinese sausagesliced thinly on the bias (optional)
cilantro for garnishoptional
In a large wok, heat oil over medium-low heat. Sauté the onion and garlic. When the onion is transparent, increase the heat to medium-high and add the ground pork and chicken. Season with soy sauce, pepper and fish sauce. Let cook for about 20 minutes on medium-low heat (cooking this for a long time is what takes out the “malansa" or slimy chicken flavor). Stir occasionally.
Meanwhile, bring the chicken stock to a boil in a large pot. Add noodles upon boiling, cook for about 3 minutes. Drain and set aside both stock and noodles.
When the pork and chicken are ready, add vegetables. If using Chinese sausage, add that as well. Add a little extra oil or broth to avoid sticking. When the vegetables are crisp yet tender, add all the noodles and the stock one cup at a time, taking care to not let the noodles get too soggy. Stir well until well incorporated. Add shrimp, allow to cook, about five minutes.
Garnish with cilantro and serve with a squeeze of lemon.