Filipino
Pancit Canton-Bihon
Filipino wheat and rice noodles tossed with chicken, shrimp, vegetables, and calamansi.
6 servings · 40 minutes prep · 25 minutes cook
Ingredients
Noodles and Protein
- 8 oz, dried wheat noodles
- 6 oz, rice vermicelli
- 2 cups, shredded
- 8 oz, peeled and deveined
- 3 tbsp, divided
- 4 cloves, minced
- 1 medium, thinly sliced
- 2 medium, julienned
- 4 cups, thinly sliced
- 1 cup, sliced thinly on the bias
- 4, sliced
Seasoning
- 3 cups
- 1/4 cup
- 2 tbsp
- 1 tbsp
- 1 tsp, freshly ground
- 6, halved, or lemon wedges
Directions
Prepare Noodles
- Soak bihon noodles in warm water for 10 minutes, until pliable but not soft. Drain.
- Keep pancit canton noodles dry until cooking unless package directions require soaking.
Cook Protein and Vegetables
- Heat 1 tablespoon oil in a wok over medium-high heat. Cook shrimp for 1 to 2 minutes, until nearly opaque. Transfer to a plate.
- Add remaining oil, garlic, and yellow onion. Cook for 2 minutes, until the garlic’s raw, sharp aroma softens and the spices begin to bloom, stopping before the garlic browns.
- Add carrot, cabbage, and green beans. Stir-fry for 3 to 4 minutes, until crisp-tender.
Simmer Noodles
- Add chicken stock, soy sauce, oyster sauce, fish sauce, and black pepper. Bring to a simmer.
- Add canton noodles first and cook for 2 minutes, then add soaked bihon and cooked chicken.
- Toss and simmer for 4 to 6 minutes, until the noodles absorb most of the liquid but remain glossy and the chicken reaches {{temperature:165°F}}. Return shrimp, add scallions, and toss until the shrimp reach {{temperature:145°F}}.
- Serve hot with calamansi squeezed over each portion.
