I seldom make pancit bihon. Bihon noodles are made from rice flour and looks like vermicelli. I always do pancit sotanghon which is another kind of noddle but made from soybean. Sotanghon is also called sometimes as cellophane or glass noodle because they look transparent when cooked. I looked at the main carinderia site and there is a recipe for bihon there but I wanted to make something simpler.
I do have the rice noodles because I bought them last Sunday at the Vietnamese store but I wasn’t sure what I had in my refrigerator/freezer to mixed them with. I did find a pack of pork chops but they’re frozen together and I didn’t want to thaw the whole bunch just for one chop. So, I decided to use shrimps which I also usually have. I also found a bunch of celery and no other greens. So I thought, I will have to make do with what I had. This is what I wanted in the first place, a simpler bihon recipe.
So this is what I ended up with:
oil, olive oil if possible
some greens – I used celery
fresh ground pepper
sea salt (if you have)
patis (fish sauce) can be used instead of soy sauce
lemon or lime juice
On a hot wok, heat a lot of oil. Saute onions and garlic. Add shrimps, soy sauce, fresh ground pepper, water and simmer for a few minutes. Add salt and pepper to taste. Add noodles. At this point, I had to add more water because I didn’t pre-soak the noodles (which you may). As I said, I don’t know much about bihon so I didn’t soak in water before hand (I usually soak sotanghon). But I learned that the bihon absorbed so much water that I had to add more. So I guess, you need to pre-soak it in water before adding. Add your greens at this time. (I used celery … you can use beans, carrots etc. which I didn’t have.)
Mix while still on the stove.
Serve in a bowl garnished with sliced eggs.
BTW, pancit can be good ‘meriendas’ (afternoon snacks).