Pancit Behon Recipes

Steps:

• Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
• Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
• Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

Steps:

• Sautee half of the onions and garlic in 2 tablespoons oil over med-high heat until onions are semi-cooked. Add chicken and cook until done. Remove and set aside.
• Meanwhile, put rice noodles into a large bowl of very warm water and let soak until limp, you may want to cut noodles in half with kitchen shears after soaking.
• Saute the rest of the onions, celery, and carrots in 1 tablespoons oil for 1 minute. Add chicken broth, cabbage, soy sauce, and accent to the vegetable mixture. Add the chicken back in and add drained noodles. Stir mixture and cover pot and allow to cook for 10-15 min., stirring occasionally and checking liquid. You may add more broth if liquid boils out before the vegetables are tender.
• Season with black pepper and serve immediately with lemon wedges on the side. This dish is very good with fresh lemon squeezed over it!
• This can also be made with just vegetables, for a vegetarian version, or with shrimp, pork, beef, or a mixture of all.
• ENJOY!

Steps:

• Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
• Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
• Remove from heat; shred the meat into small pieces- reserve the water.
• (A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
• Heat oil in a large, wide saute pan.
• Saute garlic and onion in oil until onion is translucent.
• Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
• Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
• Stir fry for an additional 2 minutes.
• Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes.
• If the mixture seems dry, add more broth.
• Serve immediately with soy sauce.