The Filipino Food Channel
Noodles will always be a part of Filipino feasts because they symbolize long life (especially for birthdays) and because they provide ample volume of food to satisfy many guests. Bihon is rice vermicelli, the name reflecting its Chinese ancestry. It’s the kind of noodle that easily absorbs flavors mixed with it.
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Servings: 10-12 persons
- 4 chicken breast skinless, sliced into strips
- 3 tbsp Crisco Vegetable Oil
- 1/2 large onion, julienned
- 4 cloves of garlic, chopped
- 1 stick celery, cut into small pieces
- 1/8 snow peas
- 1 cup carrots, julienned
- 1 bunch cauliflower, cut into cubes
- 2 cups sliced cabbage
- 1 pc red bell pepper, julienned
- 1/2 pack PAMANA Black Fungus
- 2 tbsp PAMANA Soy Sauce
- 4 tbsp Kikkoman Oyster Sauce Red
- 1 pack PAMANA Pancit Bihon
- Pamana Mix Bihon
- 3 cups chicken broth
- calamansi (optional)
- Cook chicken breast in a medium pan. Once done, cut the chicken into strips. Set aside.
- Heat oil in a large skillet over medium heat then sauté onions and garlic.
- Follow with the celery, snow peas and carrots. Stir fry and cook for 1 minute.
- Add in the cauliflower, cabbage, red bell pepper, and PAMANA Black Fungus.
- Add in the chicken broth, PAMANA Soy Sauce and Oyster Sauce. Cook for 5 minutes or until vegetables are ready.
- Add the PAMANA Pancit Bihon and cook for 3-5 minutes or until noodles are soft and translucent. Stir in the PAMANA Mix Bihon.
- Mix well and serve with calamansi (optional).