Hawaii Philippine Pansit Bihon
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This is a very popular Philippines dish. My recipe typical Hawaiian style, uses the Pansit Bihon Mix but doesn’t follow the directions exactly.
Philippine Chicken Stir Fry Recipe.
Very easy to prepare, these chewy rice noodles tossed with vegetables and chicken, and cooked in a sweet and savory sauce. I’m using bihon noodles for this yummy Filipino pansit recipe – although you could use almost any package of rice vermicelli noodles.
What is Pansit Bihon?
Pansit is a Filipino dish that usually consists of noodles cooked with soy sauce along with some variation of meats and chopped vegetables.
Basically a Filipino Chicken Stir Fry Meal.
Typically, the term pansit exclusively refers to noodles in Filipino. However, the literal translation, which originated from the Chinese word pien sit, means ready-made food, or cooked food.
During the Spanish colonial times, many Chinese migrants in the Philippines worked as street vendors. Known as pansiteros. Although there are hundreds, if not thousands of different versions of pansit at the local level, one thing remains consistent across the board: noodles signify a long life. Noodles never cut short.
In light of this symbolism, noodles commonly served at Filipino birthday celebrations to represent good luck in the years to come. The Chinese pansiteros mainly cooked for women who worked in cigar factories. These hard-working women bought meals from pansiteros because they had very little time to cook at home.
It was during this time that street food became synonymous with convenience and quality. Noodles – being one of the most convenient to-go, ready made foods – were commonly served at these food stalls. Peanut Oil: Most Asian recipes call for peanut oil for its nutty flavor. However, you can use a neutral oil such as vegetable or grapeseed oil to make this dish and it will be just as good.
Chicken- Yes. the recipe calls for boiled chicken. Hawaiians like a little more flavor. I use left over Hawaiian barbecue chicken or I buy a cooked rotisserie chicken. Garlic: I’m using two cloves, minced, to add a little pungency but you can use more if you are a garlic lover. Onion: I’m using a small yellow onion and chopping it into small pieces. If you don’t have a yellow onion but happened to have a white one, red one, or some shallots, that’s fine too.
Bihon Noodles: Bihon noodles thin noodles made of cornstarch and rice flour. They are very similar to thin rice noodles and vermicelli noodles which is why both make good substitutes. Mixed vegetables: I’m using a mix of green beans, carrots, and cabbage, but you can have fun here and come up with your own combination.
Pansit Sauce: The Pansit Bihon Mix
Salt and Pepper: Only add if you think it needs extra seasoning.
This recipe packed with carrots, cabbage, green beans and scallions. However, there’s no need to stop there!
The more the merrier when it comes to goodness from the garden. You might experiment with adding things like red bell pepper, leeks and broccoli to your own homemade veggie pansit creations.
And you could easily substitute the chicken in this recipe for shrimp.
While this pansit bihon recipe is great fresh out of the wok – or served cold out of the fridge, it also handles a reheat in the microwave pretty well. Just make sure to cover the noodles with a lid or a damp towel (or paper towel) to prevent them from drying and zap for 1-2 minutes.
Pansit Recipe (Filipino)
1 tablespoon peanut oil (or vegetable oil)
1 pound boneless, skinless chicken (sliced into bite size pieces) use leftover cooked chicken or rotisserie chicken
2 cloves garlic (finely chopped)
1 small onion (finely chopped)
8 ounces pack bihon noodles, vermicelli noodles or rice noodles
lemon wedges (optional)
Pansit sauce: follow package water and mix
In a wok or a large pan over medium heat, add oil.
Add garlic and onion and cook for 2 minutes.
Add the cooked chicken and season with a little salt and pepper.
Stir in the veggies and cook for another 3-4 minutes or until a little tender.
Add the pansit sauce and bring to a boil.
Add rice noodles and stir the noodles coated with the sauce.
Keep on stirring and cooking until the noodles are tender (3-4 minutes).
Add more stock (or water) if the dish is dry before the noodles are tender.
Save this bihon pansit in an airtight storage container and refrigerate it for up to 3 days.
To warm up the leftovers, microwave with the lid on for 1-2 minutes.
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