PANSIT BIHON

INGREDIENTS:

1. 150 g bihon
2. 10 pc fishballs
3. 8 pc kikiam, sliced
4. 3 Tbsp Hapi Fiesta Vegetable Oil
5. 2 cloves garlic, crushed
6. 1 pc onion, sliced
7. 150 g chicken neck, boiled and flaked (reserve stock)
8. 3 cups reserve chicken stock
9. 2 packs (20 g pack) UFC Fun Chow Seafood Yang Chow
10. 2 packs (30 g pack) Datu Puti Oyster Sauce
11. 200 g (2 cups) mixed vegetables (carrot, cabbage, sayote)

PROCEDURE:

• 1. Soak bihon in water for 30 minutes.
• 2. Fry fishballs and kikiam until cooked. Set aside.
• 3. Saute garlic, onion, chicken meat, fishballs and kikiam.
• 4. Add chicken stock, UFC Fun Chow and Datu Puti Oyster Sauce. Cover and simmer for 3 minutes.
• 5. Add vegetables and drained bihon. Cover and simmer for 8 minutes or until cooked. Stir occasionally. Serve with calamansi if desired.