Pancit Canton and Bihon Combo

Pancit canton and bihon noodles with rotisserie chicken and scallops

Filipino stir fry noodles were a treat when I was a kid. The only time I would get to eat them was when they would show up at a potluck. They always arrived in a huge disposable aluminum roasting pan loaded with chicken, pork, shrimp and hard boiled egg halves that encircled the noodles. I couldn't get enough of them. It was time to figure out how to remake this dish from my childhood.

When I was growing up people were very secretive about their recipes. Not anymore. The internet has taken the mystery out of many things, making it possible for all of us to cook just about anything we desire.  After watching several videos and reading numerous blogs on pancit. I decided to give it a try and what I discovered is that this dish is amazingly simple to make. Most people recommend rehydrating the noodles in water. That's how I have always done it and I didn't know there was another option. Contrary to the majority there was one person who suggested softening the noodles in hot broth. This idea made me curious enough to try it but doubtful that it would work. I was certain that the broth would make the noodles soggy, but it didn't. You would have never guessed that this dry stir fried noodle dish absorbed a whole 14.5 ounce can of chicken broth by it's finished appearance. The noodles were soft, not soggy and a little chewy with loads of flavor. This rehydrating trick is what makes these noodles flavorful with very few ingredients. Pancit is no longer a mystery, at least in this house.

My notes to you...

• Cooked rotisserie (dark meat) or boiled leftover chicken make this quick stir fry quicker. I prefer the chicken to be pulled into pieces vs cut into chunks.
• I don't always add seafood - I mostly make it with just chicken.
• Mixing two noodles together gives the perfect flavor and bite. Bihon (rice) and Canton(wheat). If you only use one type of noodles, it's not the same.
• Datu Puti soy sauce is my first choice but Kikkoman will be equally good.

Pancit Canton and Bihon Combo

1/2 pound raw chicken thighs or pork butt, thinly sliced or use about a cup of pre-cooked chicken (rotisserie or boiled)

4-6 - shrimp or scallops

4 ounces Canton (wheat) Noodles (Excellent brand)

4 ounces Bihon (rice) Noodles (Excellent brand)

14.5 oz. chicken broth

1 tsp. fish sauce

1 tsp. soy sauce (Datu Puti brand if possible)

1 tsp. oyster sauce

Big pinch of black pepper

1/4 – 1/2 med. cabbage, chopped into small bite sized pieces

1/2 med. onion, sliced thin

1 med. carrot, sliced into thin strips

Lime wedges to squeeze over after cooked (optional)

Prep The Ingredients;

Soy Sauce, Fish Sauce, Oyster Sauce, Cabbage, Rotisserie Chicken, Onions, Carrots and Scallops.

Prep The Noodles;

Bihon and Canton Noodles

Place the chicken broth, fish sauce, soy sauce, oyster sauce and black pepper into a 10 inch frying pan; mix to blend and bring it to a boil. Slowly push the bihon (rice) noodles into the flavored broth to soften. When half the bihon noodles soften, bend them in half so they fit in the pan and flip over to soften the other side.

Once the noodles have softened enough to fit in the pan let them cook for 1 minute.

Then strain the noodles and broth over a bowl. Place the strained broth back into the pan and place the bihon noodles into the bottom of the bowl.

Bring the broth back to a boil, then add the canton noodles. Break noodles if needed to fit in the pan; let cook for 1 minute.

Then strain the canton noodles over the bihon noodles. The bihon noodles will absorb most of the chicken broth and what doesn't get absorbed will be added to the wok with the noodles.

The bihon noodles will absorb most of the broth. 

When you are ready to add the noodles to the wok mix the noodles together. The extra liquid will make it easy to toss them together.

Cook the Pancit;

1. Heat a wok on med-high. Add 1 – 2 Tbsp. oil to coat the bottom and half way up the sides. 
2. Add shrimp or scallops (if using) and let cook for 30 seconds to a minute on each side or until they are just cooked; set aside. 
3. Add raw chicken and/or pork and stir fry for 2 – 4 minutes or until they are cooked through.
4. If not using shrimp or scallops skip #2 and if using pre-cooked chicken skip #3 and go to #5
5. Add cabbage, onions and carrots and cook 2 – 3 minutes or until tender. 
6. If adding pre-cooked chicken add it in now along with the shrimp or scallops.
7. Add both the noodles and any liquid that the noodles didn't absorb. Stir fry together until noodles are tender, 3 - 4 minutes.