Скачать или смотреть Flavorpaul Pancit Bihon with Canton Recipe | Cooking with Mom

The all-time Pinoy favorite noodle dish! This recipe is extra fun because my mom is cooking her own version of this dish. Eating long noodles is believed to symbolize long life and good health so cheers to that—lots of love to my beautiful mom and sister and, to all the mothers out there!

#mothersdayrecipe #pancitbihon #noodledish

Ingredients:

½ lb boneless chicken meat, shredded (you can use leftover rotisserie chicken too)
2 pcs thinly sliced Chinese sausage
½ medium sliced white or yellow onion
5 cloves garlic minced
2 tbs oyster sauce
1 tbs soy sauce
1 tsp ground pepper
A bunch of sliced green beans
1 medium sliced carrot
1 pack bihon (rice noodles)
½ pack canton (flour sticks)
¼ head shredded cabbage
1 spring onion for garnish
Calamansi or lemon before serving
1 tsp soy sauce
1 tbs cooking oil

The Process:

1. Boil the chicken in 2 to 3 cups of water for about 25 to 40 minutes or until the meat is tender then shred the meat into pieces. Set aside the broth.
2. In a wok, heat oil and cook the Chinese sausage. In the same pan, sauté onion until fragrant then add garlic. Put in the chicken meat, let it cook for about 6 minutes.
3. Season with oyster sauce, soy sauce and ground pepper. Stir gently until all flavors are combined.
4. Add green beans and carrots and pour-in half of the chicken broth (set-aside the other half). Bring into a quick boil and reduce heat to simmer.
5. Using the other half of the chicken broth, put in the bihon (rice noodles) and cook for about 5 minutes over low heat then add the canton (flour sticks). Mixed evenly.
6. Add the cooked noodles in the mixture with the cabbage. Stir gently until all the ingredients are combined and let it sit for 3 minutes.
7. Serve hot with spring onions on top and squeeze some calamansi or lemon juice.
8. Enjoy!

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