Instead of the traditional light-brown pancit bihon, why not try the white version?
Mommy, who found this recipe, helped me in preparing the ingredients.
You will need:
½ kilo chicken, boiled and shredded, soup-stock set aside
½ kilo bihon noodles, soaked in water for 10 minutes then drained
1 medium sized carrot, cut into strips
½ medium-sized cabbage, shredded
1 head garlic, toasted
1 medium-sized onion, minced
Patis (fish sauce) and pepper to taste
Here’s how to do it:
Sauté onion and chicken until cooked. Drop in veggies and stir-fry until half-cooked. Set aside. On the same wok, add a little oil and drop in bihon. Add the chicken stock and simmer until noodles are cooked. Put back the stir-fried veggies and toasted garlic. Toss until mixed well. Serve with calamansi and your choice of drinks. This can be also served as rice toppings.
Drain the veggies well to let it cook by its own juice.