Pancit Bihon Guisado (Sautéed Rice Sticks) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. bihon
1/2 lb. chicken breast
1/4 lb. pork
1/2 lb. shrimp (shelled, deveined, halved)
3 T. olive oil
2 cloves garlic, minced
1 medium onion, thinly sliced
2 c. chicken broth (also use broth from cooking chicken)
1 T. soy sauce
1 tsp. patis (fish sauce)
1 medium carrot, cut in strips
1 1/2 c. cabbage, shredded
1 tsp. paprika
1/4 tsp. pepper
Lemon slices
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Directions: |
Directions:For bihon, soak in water and then drain before mixing with the ingredients below.
Cover chicken and pork with water in a skillet and bring to a boil. Simmer for 15 minutes. Drain, but save the broth.
Cut both the chicken and pork into small, equal pieces. Saute garlic and onion in hot oil in a wok or large skillet. Add meats and soy sauce and patis (fish sauce). Saute for two minutes. Add about two cups of chicken broth and simmer for ten minutes.
Stir in shrimp and vegetables. Bring to a boil, reduce heat and add the bihon (rice sticks) and add paprika and pepper. Cook stirring until the bihon is tender. Add more broth if mixture becomes too dry before the bihon noodles are done. (Be careful not to add too much water.) Add lemon slices around plate when finished.
(You can buy the bihon and patis (fish sauce) at any oriental store.) |
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Number Of
Servings: |
Number Of
Servings:3-4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Lenore Soriano's recipe
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This recipe for Pancit Bihon Guisado (Sautéed Rice Sticks) is from