Some weeks back, while minding our own businesses, me reading and the husband is busy in front of his laptop, we had an instantaneous cravings for pancit. I wanted Bihon Guisado the way my Mama cooks it and the same taste as how our neighbor cooks it. The husband on the other hand wanted her Mom’s pancit bihon. Now that is something challenging and daunting (…thinking…)
Good thing we always have bihon and sotanghon in stock. I let him choose which noodle he prefers and he chose bihon. So bihon guisado it is. Bihon guisado is one of those dishes that are always present as part of a Pinoy’s handa (party menu) It is always present in most occasions. And since Christmas is fast approaching you can add this in your menu for noche buena or may be for that get-together you’ve been planning with your friends or families.
With my bihon guisado, I made use of left-over lechong kawali and lechong manok. If you don’t have these, you can use pork and/or chicken as you wish. As you can see, the cabbage I used is the purple kind. Well, you can use any kind of cabbage whichever is available. The green ones are cheaper of course so go for that. You can also make use of the pechay Baguio or wombok as we call it in our household.
Bihon noodles – 200g
Lechong Kawali, sliced into small bites
Lechong Manok, shredded – 1 cup or whatever you got
Bell pepper, julienned
Black pepper powder – 1 tsp or as desired
Onion, diced – 1 medium
Garlic, chopped – 6 cloves
Green Onion leaves (white and green part) – 3 stems
Soy Sauce – 3 tbsp
Patis (Fish sauce) – 3 tbsp or to taste
Brown Sugar – 1 tsp
Water – 2 1/2 to 3 cups
Vegetable Oil – 3 tbsp
Cooking Procedure :
1. Read instruction of the bihon noodles you will be using and follow the cooking directions. For the brand I used, the instruction said to rinse the noodles in water and so I did. I rinse it in water after I finished preparing half of the ingredients.
2. Heat oil in a pan and pan fry the lechong kawali until crispy.Remove the lechong kawali from the pan and set aside
3. Saute the garlic until aromatic, then add the onion and half of the green onions. Stir fry until it becomes almost translucent.
4. Throw in the chicken, bell pepper, carrots, and cabbage. Sprinkle the black pepper powder on the veggies and chicken. Stir-fry for about a minute
5. Pour the water on the veggies along with the soy sauce, fish sauce, and sugar. Let it simmer until the vegetables soften. Remove the vegetables and chicken from the pan and set aside.
6. Add in the bihon noodles stirring continuously to loosen the noodles. Add more water as needed. Adjust taste by adding fish sauce as needed.
7. Once the noodles are cooked through, turn of the fire and stir in the cooked veggies and chicken.
When serving, arrange the noodles on a serving dish then top it with the fried lechong kawali. Serve with lime and and chopped green onion leaves on the sides.