Pancit Bihon
Ingredients
- 400 gDried rice vermicelli (soaked)
- 300 gChicken cutlet (thinly sliced)
- 200 gShrimp tropicale (tigrée) élevage (peeled)
- 2 pcCarrot (julienned)
- 200 gWhite cabbage (thinly shredded)
- 100 gGreen bean (trimmed and halved)
- 1 pcYellow onion (diced)
- 3 pcGarlic (minced)
- 4 tbspsoy sauce
- 2 tbspoyster sauce
- 3 tbspPeanut oil
- 1 pinchBlack pepper ground
- 4 pcCalamansi lime (halved)
Method
Rice vermicelli that have absorbed all the savory juices, tossed with seared chicken and shrimp. The vegetables stay crisp, coated in a glossy, umami-rich sauce.
- 1
Soak the rice vermicelli in a large volume of warm water for 10 minutes. They should soften without becoming sticky. Drain carefully.
- 2
Heat the peanut oil in a wok or skillet. Sauté the onion and minced garlic. Add the sliced chicken and shrimp. Sear over high heat until the meat is browned.
- 3
Toss the carrot julienne, shredded cabbage, and green beans into the pan. Stir-fry vigorously for 3 minutes: the vegetables should retain their bright color and firmness.
- 4
Pour in the soy sauce and oyster sauce. Add the vermicelli. Mix continuously until the noodles have completely absorbed the liquid and become translucent.
- 5
Pepper generously. The noodles should separate easily and be very supple. Serve immediately with the calamansi to provide the characteristic acidity.
Frequently asked questions
How do you get this dish right?
- Don't over-soak the noodles, they finish cooking in the sauce.
- If the mixture is too dry, add a splash of chicken broth.
- The secret is a very hot wok: you want to sear, not boil.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore the noodles' suppleness.
