Pancit Bihon Recipe
2½ lbs Bijon noodles
1 cup sliced pork
1/2 cup shelled shrimps
3 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 3 cups of hot water)
1 large onion, chopped roughly
8 cloves garlic, finely minced
2 slabs tokwa (tofu), cut in fairly large cubes
1 large carrot, peeled and cut into long strips
100 g string beans, topped and tailed and cut in 2 inches length
1 small napa cabbage, sliced
1 red bell pepper, sliced
3 tbsp vegetable oil
2-3 tbsp dark soy sause
1 tbsp fish sauce
Freshly ground black pepper
Method of Preparaton:
Heat the oil using a wok..
Stir fry the pork until golden all over. Add the tokwa (tofu) and brown all over. Remove both pork and tokwa from the wok and set aside.
Saute the garlic and onions in the wok until deliciously fragrant. Add the shelled shrimps.
Return the pork and tokwa back into the wok.
Pour in the vegetable broth, cover to cook for 8-10 minutes.
Drop in the string beans, carrot, cabbage and bell pepper.
Bring to a boil, then add the bijon noodles (pull the ‘nest’ apart as you drop the strand into the wok).
Pour in the fish sauce and season with the soy sauce. Do not all the soy sauce all at once. Do a taste test. If two tablespoon is enough according to your taste then that should be enough 🙂
sprinkle with freshly ground black pepper.
Cover the wok with a suitable lid and simmer until the bijon is cooked.
Enjoy! Delicious afternoon tea time snack! A merienda a la Filipino!