Pancit Bihon

Celebrations aren’t complete without a noodle dish. While traditional Chinese birthday noodles make us of egg noodles, Pinoy serve everything from pancit to pasta “for long life”. The hands-down favorite? Bihon!

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 20
    minutes preparation time
  • 50
    minutes cooking time

INGREDIENTS

  1. ¼ cup GOLDEN FIESTA Palm Oil (divided)
  2. 6 cloves garlic, crushed (divided)
  3. ¾ cup chopped white  onion (divided)
  4. ½ kg chicken rib and  wings
  5. 7 cups water 
  6. 1 cup thinly sliced pork liempo
  7. ¼ cup sliced pork liver 
  8. 2-3  Tbsp Datu Puti Soy Sauce
  9. ½ cup DATU PUTI  Oysterrific Oyster Sauce
  10. ½ tsp UFC Ground Pepper 
  11. ¼ cup sliced carrot
  12. 1 stalk celery , sliced 
  13. 5-6 cups reserved chicken broth
  14. 1 pack (225 g)  bihon (noodles) , washed and drained 
  15. 100 g cabbage, cut into strips 
  16. ¼ cup crushed chicharon
  17. 5 pc calamansi, sliced

Procedure:

  • 1. Saute half of garlic and onion in Golden Fiesta Palm Oil.  Add  chicken and saute for 5 minutes.  Add water.  Cover and simmer for 15 minutes.  Flake chicken meat.  Reserve broth. 
  • 2. Saute remaining  garlic ,  onions and pork for 5 minutes.  Add chicken meat and liver.  Saute  for few minutes.
  • 3. Add Datu Puti Soy Sauce, Datu Puti Oyster Sauce, UFC Pepper and chicken broth.  Cover and simmer for 10 minutes. 
  • 4. Add carrot and celery.  Simmer for 5 minutes.    Add bihon. Cover and  cook for another 10-15 minutes, stirring occasionally .  Stir in  cabbage and chicharon.   If desired, serve with calamansi and Datu Puti Soy Sauce  on the side.
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