Filipino Cuisine: Stir Fried Rice Stick Noodle (Pancit Bihon)


When comes to Filipino food, we often hear a noodle dish called Pancit. Pancit is Stir Fried Rice Stick Noodle.

Filipino-Bihon-Pancit-12-600x400

Linda’s Pancit gets the yellowish/orangey colour from Annatto which is the seeds from achiote tree from her backyard in the Philippines. She brought the seeds all the way from Philippines. Annatto is a natural food coloring. It has a mild peppery scent with a hint of nutmeg.

Ingredients

  • 2 packs of 400 grams rice stick noodle
  • 3 tablespoons Annatto seeds
  • 1 pound chicken breast
  • 1 pound bean sprout
  • 1 cup dried wood ear slices, reconstituted in hot water and drained
  • 4 cups water
  • mushroom seasoning to taste

Marinate for chicken

  • 2 tablespoons cooking wine
  • 4 tablespoons soy sauce
  • 4 cloves of garlic, minced
  • 3 tablespoons of sugar
  • 3 tablespoons cornstarch
  • few drops of oil
  • salt and pepper to taste

Filipino-Bihon-Pancit-1-600x400

P/S: some of the ingredients above are for another dish, i.e. Stir Fried Mix Vegetables which is in the next post

Source: Linda

Prep time: 30 minutes;  Cook time: 30 minutes;  Serves 8 to 10

Instructions

Filipino-Bihon-Pancit-20-200x300Here is a picture of the Annatto seeds. They are tiny red seeds. Apparently, you can get Annatto seeds from Dollar Smart 99Up Store on Hazelbridge Way, Richmond, BC. It’s $1.69 for 2 oz if I remember correctly. It’s labeled as Annatto Seed, Grains De Curry and Curry Korn.
Filipino-Bihon-Pancit-4-300x200Heat the Annatto in several tablespoons of oil in a small sauce pan on medium low heat to extract the colour and flavour.

To substitute the Annatto, you can soak a few pinches of saffron in hot water for the coloring.

Filipino-Bihon-Pancit-21-200x300Linda uses this mushroom seasoning to flavour the pancit.  This is MSG free. It is available at China World Supermarket on Odlin Road, according to Linda.
Filipino-Bihon-Pancit-23Click on the image to check the nutritional facts of the mushroom seasoning.
Filipino-Bihon-Pancit-3-300x200Soak the rice sticks noodles in hot water until soften, and drain.
Filipino-Bihon-Pancit-2-300x200Slice the chicken breast into thin slices. Marinate with cooking wine, soy sauce, minced garlic, sugar, cornstarch, oil, salt and pepper for at least 30 minutes in the fridge.
Filipino-Bihon-Pancit-6-300x200In a large wok, saute the marinated chicken with a couple teaspoons of oil. When the chicken is cooked, dish out onto a plate and keep warm.
Filipino-Bihon-Pancit-24-200x300In the same wok, add water and Annatto extract. Scrape bits left on the bottom of the wok if any from frying the chicken. Bring to a boil.
Filipino-Bihon-Pancit-5-300x200Add reconstituted wood ear strips.
Filipino-Bihon-Pancit-7-300x200Add softened rice stick noodles. Stir and toss to mix well.
Filipino-Bihon-Pancit-9-300x200Continue tossing until all the water is almost evaporated. Season with mushroom seasoning to taste.
Filipino-Bihon-Pancit-10-300x200Lastly, add in bean sprouts and toss to mix well.
Filipino-Bihon-Pancit-11-300x200Serve the rice stick noodles in a large platter. Top with the cooked chicken strips.

4 thoughts on “Filipino Cuisine: Stir Fried Rice Stick Noodle (Pancit Bihon)

  1. A good substitute for bean sprouts in pancit bihon is shredded cabbage.

    BTW, if you want to try a good pancit bihon you dont need to drive to Pinpin. Closer to home, Newtown Bakery in the stripmall across from Richmond centre cooks a really good pancit bihon. Check out Sherman’s post on Newtown branch in Surrey.

    http://www.shermansfoodadventures.com/2010/06/new-town-bakery-restaurant-surrey.html

    Also, while on the topic of Filipino cuisine, Cucina Manila Richmond is now opened in the same strip mall as Newtown. It’s just 2 doors away from Excelsior restaurant. They have a grand opening special right now of 10 percent off dinners. It’s foodcourt steam table style restaurant. A good way to introduce the Filipino cuisine to someone new at it.

  2. Oh hi honey: Hold the beansprout if you make it at home, OK? You know how I hate those things in my noodles. Sooooo … do you think I am going to have the privilege to taste this at home, or do I need to go to Pinpin?
    Ben

  3. I should try that mushroom seasoning. There are lots of “umami” in mushrooms so that replaces MSG. Thanks for the post Suanne. Discovered another great idea from reading your blog.

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