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Filipino Pancit Bihon with Canton

Filipino Pancit Bihon with Canton

Cost $15, save $12

Source: Recommended by CookPal

  • 20 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Noodles

    • 🍜 ½ (8 ounce) package pancit bihon (rice noodles)
    • 🍜 ½ (8 ounce) package pancit canton (yellow Chinese noodles)

  • Oils and Seasonings

    • 2 tablespoons olive oil
    • 🟤 2 tablespoons soy sauce
    • 🧂 Salt and ground black pepper to taste

  • Proteins

    • 🍗 1 cup chopped cooked chicken
    • 🍤 2 cups fresh shrimp, peeled and deveined

  • Vegetables

    • 🧅 1 onion, chopped
    • 🧄 2 cloves garlic, minced
    • 🥬 1 small head cabbage, shredded
    • 🥒 2 stalks celery, sliced
    • 🥕 1 carrot, peeled and cut into matchsticks

  • Liquids

    • 💧 2 cups water

STEPS

1

Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.

2

Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes.

3

Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes.

4

Add shrimp; cook until they start to turn color, about 1 minute.

5

Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes.

6

Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.

7

Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok.

8

Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes.

9

Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles.

10

Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

NUTRIENTS

Per 1 serving

🔥

316

Calories

  • 21
    Protein
  • 40
    Carbs
  • 8
    Fats

💡 If you prefer a lighter dish, you can use only bihon noodles and skip the canton.Replace shrimp with tofu or other seafood for variations.Pre-cooking and shredding a whole chicken can save time for meal prep.