Pancit Bihon
8-10 ounces pancit bihon (dry rice noodles), soaked in water to soften
10-12 dried shiitake mushrooms, *soaked, drained, thinly sliced
3 TB dried shrimp (the smallest you can find) *soaked, drained
1/4 cup vegetable oil
1 pound boneless, skinless chicken thighs, sliced
1 tablespoon minced garlic
3 quarter size slices ginger, smashed
1/2 cup each onion, red and green bell pepper, and carrots, thinly slicd
3/4 cup celery thinly sliced
½ medium cabbage, thinly sliced
15 oz. chicken broth
2 pounds pancit miki (egg noodles)
6 oz. kamaboko, thinly sliced
1/4 cup oyster sauce
2 tablespoons patis (fish sauce)
1 tablespoon instant soup base
Ground white pepper, to taste
garnish: cilantro, green onion slices, lemon wedges, calamansi and hard-boiled egg slices
• Optional to keep the mushroom and shrimp liquid to add to recipe.
Heat oil in a wok. Add chicken, stirring constantly, then add the garlic, ginger and onion, followed by all the vegetables and shrimp. Toss to mix and sauté. Add noodles; pour broth and any liquid (*shiitake mushroom and shrimp). Keep tossing mixture. Stir in kamaboko, oyster sauce, patis and soup base. If mixture is too dry, add more broth. Season with pepper and garnish. Serves 6 as an entrée.
2 comments:
Oh my goodness, Jalna! There's a lot to this although it is not hard to make. Like making chow mein. I showed your post to Gerry, he wants to know when I'm going to make it. I probably have to go down to one of the large Asian grocery stores in the south part of Sacramento to find some of the ingredients. What is the instant soup base? I'll let you know when I make it. And the shrimp will have to be left out. Hope that doesn't mess it up too much. Thanks for posting the recipe!! Yum, yum!!
I know Betty. That's way too many ingredients for me to even attempt making. I think the soup base is what we call "dashi". It's like that packet that comes with instant saimin that you use for flavoring.
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