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.

Why are my noodles clumpy and chewy?

Overcooking : Tossing the the noodles in the skillet for too long can overcook the noodles and give them a mushy texture. Too old : Noodles that are 2-3 years or older can yield a mushy texture once cooked. Dry noodles should also be kept somewhere dry and cool place to prevent humidity from affecting their texture.

Do I really need both regular soy sauce u003cemu003eandu003c/emu003e dark soy sauce?

u003cstrongu003eRegular soy sauce: yes.u003c/strongu003e (Although, celiacs can substitute liquid aminos or tamari instead). Soy sauce brings needed salt and umami to the dish. u003cstrongu003eDark soy sauce: optional. u003c/strongu003eu003ca href=u0022https://pickledplum.com/ingredient/dark-soy-sauce/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eDark soy sauceu003c/au003e 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.

Is pancit canton the same as bihon pancit?

No, pancit canton is not the same as pancit bihon. The main difference between the two is the type of noodles used. Pancit bihon calls for bihon noodles (thin rice vermicelli, sometimes called rice stick noodles), whereas pancit canton uses flour stick noodles. These pre-fried wheat based noodles are closely related to lo mein noodles .

What about pancit palabok?

Pancit palabok is made using rice stick noodles that are then covered in a thick and gooey shrimp gravy.

Bihon Pancit - Here's How to Make It

Name: Bihon Pancit (Filipino Stir Fried Noodles)
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

Bihon Pancit (Filipino Stir Fried Noodles)

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4.9 from 61 reviews

A sweet and savory Filipino pancit recipe ready in less than 25 minutes. Plus, it requires minimal effort and uses easy to find ingredients.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Noodles
Method: Stir frying
Cuisine: Filipino

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 deep skillet 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 skillet, add the garlic and onion and cook for 2 minutes.
Add the cooked chicken and veggies. Return the cooked chicken to the skillet and season with a little salt and pepper. Stir in the veggies and cook for 2 to 3 minutes or until they have begun to soften.
Sauce. Add all the ingredients for the pancit sauce and bring to a boil.
Add the noodles. Once the sauce is boiling, add the rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3 to 4 minutes). Add more stock (or water) if the dish is dry.
Season and serve. Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.

Notes

Storage: Save leftovers in an airtight storage container and refrigerate for up to 3 days.

Reheating: To warm up the leftovers, microwave on high for 1-2 minutes, with the lid slightly ajar.

Variations: Use other proteins such as beef, pork, shrimp, or tofu. And feel free to mix them up too! For a nutty taste, add a drizzle of sesame oil. For a little heat, drizzle a little chili oil. And for some sweetness, try a squirt of tonkatsu sauce or sweet chili sauce.

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

Find it online: https://pickledplum.com/pancit-recipe-filipino/