Pancit is a popular noodle dish from the Philippines with a rich history influenced by Chinese, Spanish, and indigenous Filipino culinary traditions. The word pancit comes from the Hokkien Chinese term “pian i sit” (便宜食), which means “convenient food.” Chinese traders introduced noodles to the Philippines during the pre-colonial period, and Filipinos adapted them using local ingredients and flavours.
Pancit bihon
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Loading...Ingredients
- 250g vermicelli noodles
- 250g medium egg noodles
- 1 tsp vegetable oil
- 500g chicken, beef or pork, diced (any meat will do)
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 small head of cabbage, thinly sliced
- 3 carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- 100g beansprouts
- 50ml soy sauce
- 2 tbsp oyster sauce
- 1 spring onion, chopped for garnish
Instructions
Place vermicelli noodles and egg noodles in two separate bowls. Cover with hot water and let them soften for 8–10 minutes. Drain and set aside.
Meanwhile, heat the oil in a wok or large skillet. Cook the meat over medium heat, stirring occasionally, until brown. Set aside.
In the same skillet/wok, add onion and garlic; cook and stir until onion is soft. Stir in cabbage, carrots, peppers beansprouts, and soy sauce. Cook until the cabbage begins to soften.
Toss in the noodles, meat, and oyster sauce, stirring constantly, until mixed through.
Transfer the pancit to a serving dish and garnish with spring onions
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