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Pancit Bihon and Canton

Pancit Bihon and Canton is a classic Filipino dish that combines two kinds of dry noodles : Bihon, which is thin, white and translucent. The second is Canton, which are thick, opaque and made of wheat flour. Both noodles soften when added to the broth. This is one of the easiest noodle dishes in Philippine cuisine. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 2 to 4.
Cook Time25 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Filipino Pancit Bihon and Canton Noodles
Servings: 4 people
Calories: 71kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large skillet or wok : 12 to 14 inches in diameter

Ingredients

  • 2 Tablespoons vegetable oil
  • 4 cloves garlic, peeled, minced
  • 1 whole white or yellow onion, chopped
  • 2 stalks celery, sliced
  • ½ pound pork shoulder, sliced into 2-inch strips
  • 500 grams fresh medium-sized shrimps; shells, head, tails removed
  • 1 ½ cups chicken broth
  • 1 Tablespoon patis (fish sauce)
  • 2 Tablespoons soy sauce
  • 1 cup peeled and sliced carrots
  • 2 cups snow peas, edges trimmed
  • 225 gm Pancit Bihon dry noodles
  • 225 gm. Pancit Canton dry noodles
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 whole fresh lemons, sliced for garnishing,

Instructions

  • In a large skillet, or wok, over medium-high heat, pour the cooking oil.
    When oil is hot enough in about 2 minutes, saute the garlic, onions, and celery. Stir this around till onions become soft in about 2 minutes.
    Add the pork slices and fresh shrimps. Continue cooking till the meat turns brown, and the shrimps become pink. This should take around 8 minutes.
  • Pour the patis, soy sauce and broth into the skillet. Cover and let the liquid simmer, in about 4 minutes.
    Add the carrots, and snow peas. Combine well.
  • By this time, the broth should be bubbling over medium heat.
    Gradually add the noodles, starting with the Bihon, followed by the Canton. Try to add the noodles in 2 to 3 batches, so that the skillet doesn't get overcrowded.
    The noodles start to soften as they absorb the liquid. The Bihon noodles become translucent and transform to a light brown color.
    Season with salt and ground pepper.
    Mix all the meats, shrimps, vegetables and noodles together.
  • Season with a teaspoon of lemon juice all over, and serve additional lemon slices on the side.
    Serve warm.

Copyright Notice:

  • Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1116mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg