Impress Your Guests with this Flavourful Pancit Bihon Dish

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based protein option.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces sodium intake.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner while pork is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

Finely slice cabbage and julienne carrots.

Slice sugar snap peas and finely slice half an onion.

Finely chop five garlic cloves.

Cut pork tenderloin into roughly 1 cm thick medallions and then into 1-inch pieces.

Cut boneless chicken thigh fillets into similar sizes as the pork medallions.

Heat a wok over high heat and add about 2 tablespoons of vegetable oil.

Add the sliced onion to the hot wok and sauté for about 30 seconds.

Add the chopped garlic to the wok and sauté until fragrant.

Add the pork and chicken to the wok, cooking for about 4-5 minutes until fully cooked through, ensuring there is no pink meat.

Remove the cooked meat from the wok and set aside.

Add more vegetable oil to the wok and then add the cabbage, sugar snap peas, and carrots, cooking until just tender but still crunchy.

Remove the vegetables from the wok and set aside.

Add 3 tablespoons of oyster sauce to the wok along with chicken bouillon powder and some water, mixing well to create a broth.

Add a small amount of dark soy sauce for color to the broth.

Add the dry rice noodles to the wok, allowing them to absorb the broth as they cook, adding more water if necessary to prevent dryness.

Stir the noodles until they are soft and cooked through, ensuring they are not al dente.

Once the noodles are cooked, add the cooked meat and vegetables back into the wok and mix everything together thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens