Pancit Bihon (Sauteed Rice Noodle)

cooking oil
5 cloves garlic, smashed and chopped
1 small onion, sliced
1 cup pork, sliced thinly
1 cup shrimps, shelled, deveined, chopped (save head to make broth)
1/4 cup dried mushrooms, soaked in hot water, thinly sliced
1 cup carrots, sliced 1/4"
1/4 cabbage, shredded
1 package Bihon dry noodle
5 tablespoons dark soy sauce
Shrimp broth
2 stalks green onion, cut 1/4", for garnish
2 or 3 tops of cilantro, for garnish

Soak the noodles in hot water until tender or for 3 to 5 minutes.
Brown the garlic in oil on high heat in a wok.  Add the onions and cook until transparent.  Add the pork and cook until no longer pink.  Add the mushrooms, shrimps, carrots,  and cabbage and cook  Season with 3 tablespoons dark soy sauce, and 1 teaspoon salt.

Immediately add noodles to the mixture. 
Mix everything together to make sure all noodles are mixed with the dark soy color of the sauce from the sauteed mixture. 
Transfer to a serving plate, garnish with green onion and few sprigs of cilantro tops and wedges of lemons.


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