Filipino Pancit | How to Cook Filipino Pancit | Filipino Pancit Recipe | Pancit Bihon-Canton

bihon noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice vermicelli

Zucchini noodles reduce carbs while maintaining texture.

canton noodles

🥗Healthier: whole wheat noodles

💰Cheaper: egg noodles

Whole wheat noodles offer more fiber.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides protein at a lower cost.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

Prepare shrimp stock by heating oil in a pot and sautéing minced garlic and shallots until fragrant.

Add cleaned shrimp and cook until they turn pink, then add water and bring to a boil.

In a separate pot, soak golden bihon cornstarch sticks in warm water until softened, about 10 minutes.

Boil flour stick Pancit canton in water until al dente, then drain and set aside.

In a large skillet, heat oil over medium heat and sauté garlic and shallots until fragrant.

Add sliced chicken breast and cook until no longer pink.

Stir in shrimp stock and fish balls, cooking until heated through.

Add cabbage, carrots, snow peas, bell peppers, and green beans, cooking until tender.

Mix in softened bihon and cooked canton noodles, tossing to combine evenly.

Pour in Filipino soy sauce and Knorr liquid seasoning, stirring to combine.

Season with salt and pepper to taste and garnish with sliced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens