A popular Filipino noodle dish. While there are several different variations of this dish, the main ingredients are standard, where it differs is in the use of different types of noodles and the wonderful toppings.
The most common varieties you find here are pancit miki using rice noodles and pancit bihon, using egg noodles. This dish combines them both. Very flavorful with the use of the standard patis (fish sauce), I love the use of calamansi (Filipino limes).
In the past, you had to know someone who had a tree and was willing to share their crop, more recently, you can find it at our local farmers markets when in season.
- 8-10 oz. pancit bihon (dried rice noodles), soaked in water to soften
- 8-10 oz. pancit miki (dried egg noodles)
- 10-12 dried shiitake mushrooms, soaked, drained, thinly sliced
- mushroom soaking liquid
- 3 TB dried small shrimp, soaked, drainedshrimp soaking liquid
- 1/4 c. vegetable oil
- 1 lb. boneless, skinless chicken thighs, sliced
- 1 TB garlic, minced
- 3 quarter size slices ginger, smashed
- ½ c. onion thinly sliced
- ½ c. carrots, peeled, thinly sliced
- ½ c. red bell pepper, thinly sliced
- 3/4 c. celery, thinly sliced
- ½ medium cabbage, thinly sliced
- 1 cup bean sprouts
- 1 (15 oz.) can chicken broth, as needed
- 6 oz. kamaboko, thinly sliced
- 1/4 c. oyster sauce
- 2 TB patis (fish sauce), as needed
- 1 TB Aloha shoyu’
- ground white pepper, to taste
- cilantro leaves
- green onion 1 1/2-inch lengths
- lemon wedges
- calamansi halves
- hard-cooked egg slices
- In a large wok over medium high heat; stir fry chicken in oil.
- Add garlic, ginger, onion, carrots, bell pepper, celery and dried shrimp.
- Stir fry 2 minutes until vegetables are crisp tender.
- Add cabbage and bean sprouts; toss to blend well.
- Add both noodles; broth and half of soaking liquid from mushroom and shrimp.
- Toss mixture well.
- Stir in kamaboko, oyster sauce, patis, soy sauce and pepper.
- If mixture is too dry, add additional soaking liquid. x
- If mixture is too dry, add additional soaking liquid. Taste for seasoning.
How To Serve:
- For service: Transfer dish into serving platter; garnish outer edge of platter as desired.
- Serves 6 as an entrée.