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Pancit Bihon with Chinese Sausages and Vegetables

My advice for Chinese New Year: wear red, serve tikoy for good luck and cook this easy Pancit Bihon Noodles with Chinese Sausages and Vegetables for prosperity and never-ending abundance. This noodle stir-fry dish is easier to do than it looks. The vegetables can be from whatever is in season. You can use a combination of Asian and American vegetables and they come together beautifully. The sweet-savory slices of Chinese sausages rounds up the dish. This is an Asian In America recipe. Serves 2 to 4.
Cook Time20 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese, Filipino
Keyword: Pancit Bihon Chinese Sausages Vegetables
Servings: 4 people
Calories: 85kcal
Author: Elizabeth Ann Quirino

Equipment

  • Large skillet or Wok: 12 to 14 inches diameter

Ingredients

  • 2 cloves garlic minced
  • 1 whole white onion chopped
  • 1 stalk celery chopped
  • 4 stalks scallions sliced, use white parts for stir-fry, green for garnish
  • 2 whole Chinese sausages (lap cheong) sliced, about 1 cup
  • 2 Tablespoons soy sauce
  • 2 Tablespoons Shaoxing rice wine
  • 1 cup add more if noodles start to get dry after cooking organic chicken broth
  • 1 cup sugar snap peas edges trimmed s
  • 1 cup sliced broccoli flowerets sliced to 2-inches
  • 1 cup sliced carrots
  • 1 cup sliced yellow squash or zucchini
  • 1 1/2 cups dried bihon noodles expands to double when cooked
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1/8 teaspoon sesame oil
  • 1 Tablespoon fresh lemon juice
  • 1 whole hard-boiled egg peeled, sliced for garnish
  • 2 Tablespoons vegetable oil for stir-fry vegetable oil

Instructions

  • In a large skillet about 12-inches or a wok of the same size, over medium high heat, add the vegetable oil. Saute the garlic, onions, celery and scallions (white parts). Stir around for 1 to 2 minutes till onions are transparent.
    Add the sliced Chinese sausages. Continue stir-frying for 1 to 2 minutes till sausages look shiny and are soft.
    Pour the soy sauce, rice wine, organic broth and blend with the rest of the ingredients.Add the vegetables : sugar snap peas, broccoli, carrots, squash or zucchini slices. Mix gently so the vegetables do not get mushy.
    Cook for about 5 to 6 minutes till vegetables are almost cooked
    .Place the pancit bihon dried noodles into the skillet, mixing the rest of the ingredients well. Incorporate the sausages and vegetables as the noodles start to get soft in the broth.
    Continue cooking for 8 to 10 minutes more till noodles are soft and vegetables are ready. Season with salt, pepper and sesame oil.Garnish with hard-boiled egg slices and scallions (green parts).
    Sprinkle the juice of a lemon all over and serve warm.
    Cook's comments: Chinese sausages or ‘lap cheong’, made with pork, fat, rice wine, soy sauce and seasonings are a favorite ingredient to add to noodles, rice dishes, vegetables or steamed buns. Also known as Tsorizong Macau in the Philippines, its sweet-savory smokey flavors add a special zing to any dish. Eat the slices alone with rice or add it to entrees. These sausages are found in Asian markets. Some Asian stores sell different varieties ranging from regular with rice wine to very spicy. Be sure to read labels carefully for the correct flavor preferred.   
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Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 1096mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg