Cooking Taiwanese Pancit Bihon | Perfect Cuts with PAUDIN KNIFE

bihon noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice vermicelli

Zucchini noodles reduce carbs while maintaining texture.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a lower-calorie protein option.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin adds sweetness without seafood allergens.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Fish provides a similar flavor profile at a lower cost.

Soak bihon noodles in warm water until softened, about 15 minutes.

Drain noodles and set aside.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add sliced chicken and cook until browned, about 5-7 minutes.

Stir in shrimp and cook until pink, about 2-3 minutes.

Add garlic and onions, cooking until fragrant, about 1-2 minutes.

Mix in sliced carrots and bell peppers, sautéing for 3-4 minutes until tender.

Add cabbage and cook until wilted, about 2-3 minutes.

Pour in soy sauce and oyster sauce, stirring to combine.

Add the soaked bihon noodles, tossing to coat evenly, about 2-3 minutes.

Drizzle with sesame oil and season with black pepper to taste.

Push the mixture to one side and crack an egg into the skillet, scrambling until cooked.

Fold the egg into the noodle mixture and stir in green onions and bean sprouts before serving.

Cooking Techniques

Spice Level:

Allergens