Pork Pancit Bihon

Posted by Dexie

Pancit or pansit is a Filipino dish using rice vermicelli noddles. This is a staple dish in every Filipino parties. It's mostly paired with lumpiang shanghai aka skinny eggrolls. The latter is something I'm pretty much associated with everytime I have an asian-theme dinner in my house or in potlucks. The Chinese folks have chow mein, Filipinos have pancit :). I love making it because it's packed with all sorts of goodies. Slices of pork, vegeatables and the noodles. It's pretty much a one-dish kind of meal. You can buy the rice vermicelli noodles at any Oriental stores.

Growing up, I was taught to soak the rice noodles first in a huge pot of cold water to soften it up. But years of cooking my version in my own kitchen helped me discover that it's better to just dump the noodles in the boiling sauce of the dish itself. Without further adieu, here's how I cook my pancit :)

INGREDIENTS:
finely chopped onions
finely chopped garlic
small slices of pork(cubed)
1 package of rice vermicelli noodles
shredded carrots
sliced bokchoy or napa(chinese) cabbage
2 cups of water
1/2 cup soy sauce
1 tsp of ground black pepper
oil for stir-frying
lemon wedges

In a heated wok with oil, sautee onions and garlic. Add the slices of pork. Let the meat cook. Stir in shredded carrots and bokchoy. The add the water, soy sauce, and black pepper. Stir, cover and let it boil. Stir in the noodles. Cover again and let it cook, the noodles will soak in the water. Stirring occassionaly. VOILA! Squeese lemon juice for more flavor.

You can also add brocolli florets for more vegetables.

TAGS: Filipino Dish, Pancit, Pancit Bihon, Pansit, Pork, Rice Noodles, Rice Sticks, Rice Vermicelli, Vegetables
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