Pancit Bihon and Canton

To celebrate my birthday, my son’s, my blog’s and Father’s Day this week, I made Pancit Bihon and Canton. Noodles symbolize long life. According to Doreen Gamboa Fernandez, culinary icon of the Philippines: “The word ‘pancit’ (or ‘pansit’ in some cookbooks) comes from the Hokkien words ‘pian-e-sit’, which means something that is conveniently cooked, and originally did not mean noodles. The noodle dish eventually was adapted to local ingredients, tastes and occasions.” [Doreen G. Fernandez, “The Noodles of Our Lives” from the book ‘Tikim’]. This was an easy stir fry dish that combined two kinds of dry noodles: bihon and canton. The combined aromas of lemon juice, fish sauce and soy sauce in the noodles was inviting. The beauty of a noodle dish is that you can cook it even if you only have a few ingredients of meat and vegetables. You can extend the dish by adding more noodles. This AsianInAmericamag recipe was from a previous blog post. Serves 4 to 6.

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Chinese, Filipino

Keyword: Filipino Pancit Bihon and Canton Noodles

Servings: people

Calories: 201kcal

Author: Asian in America recipe

Ingredients

2 whole Chinese sausages (lap cheong) for garnish
2 Tablespoons vegetable oil divided, use 1 T. for scrambled eggs, the rest for pancit noodle dish
1 whole egg for scrambled eggs
4 cloves garlic peeled, minced
1 whole onion chopped
1 cup chopped celery
1/2 pound sliced in strips of 1/2 inch pork shoulder
1 and 1/2 cup organic chicken broth
1 Tablespoon fish sauce or patis
2 Tablespoons soy sauce
1 cup sliced in thin slivers carrot
2 cups snow peas edges trimmed
225 gm pancit bihon dry noodles from Asian markets (Chinese rice noodles)
225 gm pancit canton dry noodles from Asian markets (Chinese dried noodles)
1/2 teaspoon salt
1 teaspoon ground black pepper
1 Tablespoon juice from a fresh lemon

Instructions

Place Chinese sausages on a microwave-safe plate. Cover and steam in the microwave for 1 minute and 30 seconds. Check sausages to see if they're soft and shiny. Remove from microwave, slice sausages and set aside.
In a large skillet, over medium high heat, add a tablespoon of the vegetable oil. Pour the beaten egg and scramble it for 1 to 2 minutes. Once egg has firmed up, remove from skillet and set aside. Cut in small squares. Set aside.
Using the same skillet, over medium high heat, pour the rest of the vegetable oil. Add the garlic, onions and celery. Saute these quickly for 1 to 2 minutes till onions become translucent.
Add the pork slivers. When meat turns from pink to a brown color after about 8 minutes, add the broth and fish sauce.
Blend well and add the soy sauce. Mix in the carrots. Cook for 1 to 2 minutes to soften. Then add the snow peas, which will take 2 minutes to cook.
At this point, broth should be bubbling. Slowly add in the noodles in two or three batches. Add the bihon (rice noodles) first. Then when the bihon noodles are soft, add the canton (Chinese dried noodles). Coat the noodles with the sautéed vegetables-meat-broth mixture. Keep turning the ingredients around the skillet till the bihon-rice noodles turn from a fair white color to a golden hue from the soy-fish sauce.
Season with salt and black pepper powder. Sprinkle lemon juice all over noodle dish.
Garnish with the sliced Chinese sausages, scrambled eggs.
Cook's comments : Feel free to use chicken or shrimps instead of pork slices. Also add more vegetables like bok choy, green beans, cabbage, chayote if desired.
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