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August 3, 2021

Pancit-Bihon Canton

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I am so excited to be sharing this recipe with you because it is a very popular dish in the Filipino culture. There are many ways to make it, however here I will be sharing my family recipe with you!

The secret to our family recipe is that my Mom and I like to incorporate two types of noodles. Yep, you heard that right! There is not one type of noodle, but two! Because who wants just one? When the two types of noodles get mixed into one dish, it creates the perfect texture combination.

Since we are on the subject of noodles, I am going to dive a little bit deeper into the differenice between the two. The canton noodle is thicker, long egg noodle that is made with flour. It is used in dishes such as Lo Mein. The bihon noodle is a smaller, thinner glass like noodle that is made from rice. There are other Filipino dishes that only use bihon noodle.

I love serving this dish with fresh lemon juice and extra soy sauce on the side. Not to be biased, but out version is the best.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

Pancit-Bihon Canton

Who is in the mood for some Pancit!? I know I am! There will never be a time when I turn down authentic Pancit. Especially, when it is homeamde.

Prep:
20
min
cook:
15
min
total:
35
min
Print It
Author:

Michelle

Ingredients
  • 2 TBSP vegetable oil
  • 4 Whole garlic cloves, peeled and minced
  • 1/2 of a yellow onion, thinly sliced
  • 1 LB. chicken tenderloins or boneless skinless chicken breast, cooked and shredded
  • 1-2 Cups green beans, thinly sliced diagonally
  • 1-2 Carrots, julienned
  • 1/4 of a green cabbage, sliced
  • 1 Cup celery, chopped
  • 1/4 Cup soy sauce + more to taste as needed
  • 2 32 oz. cartons of chicken stock
  • 1 Packet pancit bihon, soaked in water for 10 minutes
  • Fresh lemon juice from half a lemon
  • 2 Stalks green onion, sliced
  • Salt and pepper to taste
Instructions
  1. Fill a medium bowl or rectangle dish with water and soak pancit bihon noodles for 10 minutes. Half way through, flip over. When soft, drain and set soft noodles aside.
  2. Thinly slice your yellow onion, set aside. Chop your fresh garlic, set aside.
  3. Heat a pot of water over medium to high heat and bring to a boil. When boiling, add your chicken and cook for about 8-15 minutes or until no longer pink. When done, remove from water and let cool.
  4. Once chicken has cooled, shred and set aside.
  5. Cut your green beans, set aside. Cut your carrots, set aside. Thinly slice your green cabbage, set aside. Chop your celery and set aside.
  6. In a large pan or wok, heat vegetable oil over medium heat. Sauté onions and garlic until translucent. Add cooked shredded chicken and mix well. Add 1 cup of chicken stock and stir until combined. Cover and simmer over medium low or low heat for 5 minutes.
  7. Add your prepared green beans, carrots, cabbage and celery. Stir well to mix. Add soy sauce. Cook for an addition 3-5 minutes until vegetables are crisp and tender, but not over cooked. Add salt, pepper, lemon juice and extra soy sauce to taste.
  8. Add your cooked noodles to a pot, using a spoon transfer chicken and vegetable mixture to the cooked noodles. Add some sauce and mix. Add as much or as little as you would like until everything is mixed well and noodles have soaked up the sauce/broth.
  9. Transfer to serving platter of choice.
  10. ENJOY!

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I’m Michelle

I’m so grateful you’re here! Have a look around at some of my favorite recipes and stay a while.

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Kevin
October 19, 2021
So delicious!
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