My noodles are still a bit hard. What can I do?

Since the noodles cook by absorbing the sauce, you may just need to add a bit more broth. Even though I have the measurements dialed in for this recipe, I usually keep about a half-cup of chicken broth on hand just in case I need a bit more. Add a little at a time if needed, until the noodles are tender - but not so much that your pancit turns out soupy.

Do I really need both regular soy sauce and dark soy sauce?

Regular soy sauce: yes. (Although, celiacs can substitute liquid aminos or tamari instead). Soy sauce brings needed salt and umami to the dish. Dark soy sauce: optional. Dark soy sauce is mildly savory and a little sweet. It is used as a food coloring as much as it is for flavor. Dark soy introduces a dark, tawny color to dood. If you don't have dark soy sauce on hand, don't worry. Since I only use 2 tablespoons in my pancit recipe, you can just use regular soy sauce. The end dish will be lighter in color, but just as tasty.

Easy Bihon Pancit - Here's How to Make It

Name: Bihon Pancit (Filipino)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Filipino
Ingredients: 1 tablespoon peanut oil or vegetable oil; 1 pound boneless, skinless chicken breast, sliced into bite size pieces; 2 cloves garlic, minced; 1 small onion, finely chopped; 8 ounces pack bihon noodles, vermicelli noodles or rice noodles; 1 1/2 cups mixed vegetables such as carrots, cabbage and green beans, scallions, chopped bite size; Salt and pepper, to taste; Lemon wedges (optional); 2 cups low sodium chicken stock or vegetable stock for vegan; 2 tablespoons dark soy sauce; 2 tablespoons soy sauce; 1 tablespoon oyster sauce or 1 tablespoon soy sauce mixed with 1/2 teaspoon sugar for vegan; 1 teaspoon sugar

Description

Make my sweet and savory Filipino pancit recipe in less than 25 minutes! It’s so easy, and absolutely worth the minimal effort.

Ingredients

Units Scale

1 tablespoon peanut oil or vegetable oil
1 pound boneless, skinless chicken breast, sliced into bite size pieces
2 cloves garlic, minced
1 small onion, finely chopped
8 ounces pack bihon noodles, vermicelli noodles or rice noodles
1 1/2 cups mixed vegetables such as carrots, cabbage and green beans, scallions, chopped bite size
Salt and pepper, to taste
Lemon wedges (optional)

Pancit sauce:

2 cups low sodium chicken stock or vegetable stock for vegan
2 tablespoons dark soy sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce or 1 tablespoon soy sauce mixed with 1/2 teaspoon sugar for vegan
1 teaspoon sugar

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Instructions

Cook the chicken. In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Once cooked, transfer the chicken to a plate and set aside.
Cook the garlic and onions. In the same pan, add garlic and onion and cook for 2 minutes.
Add the cooked chicken and veggies. Re-add the cooked chicken and season with a little salt and pepper. Stir in the veggies and cook for another 3-4 minutes or until a little tender.
Sauce. Add all the ingredients for the pancit sauce and bring to a boil.
Add the noodles. Once the sauce is boiling, add rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes). Add more stock (or water) if the dish is dry before the noodles are tender.
Season and serve. Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.

Notes

Save leftovers in an airtight storage container and refrigerate for up to 3 days. To warm up the leftovers, microwave with the lid on for 1-2 minutes.

Nutrition

Serving Size: 1 serving
Calories: 506
Sugar: 3.4g
Sodium: 1022mg
Fat: 8.1g
Saturated Fat: 1.6g
Unsaturated Fat: 2.1g
Trans Fat: 0g
Carbohydrates: 68.9g
Fiber: 6g
Protein: 36.7g
Cholesterol: 82.7mg