CC's Pancit Bihon
January 25, 2012 § 8 Comments
For Chinese New Year (belated gong xi fa cai to everyone!), one of the dishes I made was CC’s Pancit Bihon. OMG! I did a test run a couple of days before just to be sure. What can I say except this was the best pancit I have ever had and it was pretty easy to put together. If you love pancit bihon like us, you’ve got to try CC’s recipe. It’s awesome (like her!). The great thing about this is that you can use just about any kind of protein you want in it.
If you recall, this has been on my to-make list for some time. And since she had already armed me with this:
I was pretty much all set since the other ingredients I already had ready. I decided to use some Chinese sausage, char siu I bought from Jasmine (bought especially for this dish), shredded thigh and leg meat from a rotisserie chicken (as CC would say, “Costco dude.”) which are hiding under all that char siu, and about 8 shrimp (16-20 size) as my protein. Since the shrimp was quite large, I cut them into pieces. I also had sweet onions and garlic, lots of garlic! I used about 4 large cloves and it was awesome! Use less if you don’t like it so garlicky. It actually wasn’t as garlicky as you might think.
Some finely shredded cabbage, thinly sliced celery, and not-so julienned carrots, they were more matchsticks.
CC’s recipe uses the entire bag (16 oz) of noodles but I ended up only making a half batch. But it turned out that I had waaaaay too much other ingredients, meat especially, for a half batch. So I saved half of ingredients and made it with the rest of the noodles a couple days later for Chinese New Year.
Soaked the noodles for 10 minutes in hot water. The noodles just needs to be soft. Woo, all that steam fogging up my camera lens! I really liked these noodles, thin and easy to work with.
Although oyster sauce is optional, I really love the flavor it added to the dish. So I highly recommend using fish sauce AND oyster sauce with the soy sauce. I’ve added the amounts I used in the half recipe below. Of course add or exclude what you want but I’m just telling you right now, you’ll want to add at least a bit of each.
I know this is a real shitty picture but I can’t take a picture and wok at the the same time. I mainly wanted to show how much a half batch was in a 14-inch wok. Most of the meat was under the noodles.
This was so damn good! The Mister even had 2 bowls of it for lunch that day. I couldn’t stop eating it. The half batch could feed 4-6 people as a side. Guess it all depends on how much they like pancit bihon. I didn’t have any kalamansi to squeeze over the noodles but a bit of lemon will suffice in a pinch.
CC’s Pancit Bihon (half recipe)
adapted from Canine Cologne
|CC’s Pancit Bihon|
- 2-3 Tbsp cooking oil
- 4-5 garlic cloves, smashed and chopped (use less if you don’t like it so garlicky)
- 1/2 small onion, sliced thin
- 1/2 small cabbage, sliced thin
- 2 small carrots, peeled, julienned pieces (or cut into rounds)
- 6 Tbsp soy sauce, divided (and to taste)
- 3/4 cup low sodium chicken broth
- 2 celery stalks, sliced thin
- 2 Tbsp oyster sauce)
- 1-2 tsp fish sauce (patis) – use sparingly
- 1-2 Chinese sausage (lap cheong), sliced thin
- 1/2 cup char siu (Chinese BBQ pork), diced
- 1/2 cup shrimp (raw or pre-cooked shrimp can be used)
- 1/2 shredded roasted chicken breast (rotisserie from Costco dudes)
- 1/2 package (8 oz) bihon noodles, pre-soak in hot water and drain before using
- Pinch of kosher salt
- black pepper (to taste)
- 1 green onion, chopped, greens reserved for garnish
- sliced kalamansi to squeeze on top (substitute with lemon)
- In a wok or a large pan on high heat, add cooking oil. Saute the onions, white part of green onion, and garlic until fragrant, for about a minute.
- Add the Chinese sausage and cook for several minutes, until cooked through.
- Add the carrots, celery and cabbage. Sprinkle on a pinch of kosher salt and saute for about a minute.
- Add oyster sauce, fish sauce, and 3 tablespoon of soy sauce. Add freshly ground black pepper to taste.
- Add chicken broth, cover wok and simmer until vegetables are cooked through, about 2-3 minutes.
- If using raw shrimp, add it now and cook until the shrimp just cooked through.
- Add the rest of the meats (shrimp, chicken, char siu). If using precooked shrimp, add it with the rest of the meat.
- Mix in the soaked and drained bihon noodles (if they’re too long, you can cut the noodles).
- Season again with soy sauce. More ground black pepper if desired. Stir everything together. Most of the broth should be absorbed by now.
- Garnish with sliced green onions and squeeze kalamansi (or lemon) on top before serving.