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Pancit Bihon

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Ingredients

Adjust Servings:
1 tsp Infused Coconut Oil use 2g of shatter to infuse the oil
1 Chicken Breast boneless, skinless (about 1/2 lb), sliced into small bite-sized pieces
2 Cloves of Garlic finely chopped
1 Small Onion finely chopped
8 oz Pack of Bihon (Rice) Noodles you can also use vermicelli noodles
1.5 cups Mixed Veggies mix of carrot, cabbage, and green onions
To make the pancit sauce
2 cups Chicken Stock low sodium
2 tbsp Dark Soy Sauce
2 tbsp Soy Sauce
1 tsp Sugar
Salt and Pepper to taste
Lemon Wedges optional

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Pancit Bihon

By Babinka Treats

A classic Filipino dish

  • 40 min
  • Serves 5
  • Medium

Ingredients

  • To make the pancit sauce

Directions

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In a large pot over medium heat, combine chicken stock and soy sauce and bring to a boil.

Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or until softened. Drain noodles and reserve about 1-1/2 to 2 cups of liquid.

In a wide skillet or wok over medium heat, heat about 1 tablespoon of non-medicated oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.

Add carrots and cook for about 30 to 40 seconds. Add cabbage. Continue to cook until vegetables are tender yet crisp.

Add noodles. Add reserved liquid in ½ cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite and liquid is absorbed.

Season with salt and pepper to taste.

Take the tablespoon of medicated oil and drizzle over the mix. Garnish with chopped green onions and serve hot with lemon wedges.

Photo courtesy of Jason Casanova

Steps

1
Done

In a large pot over medium heat, combine chicken stock and soy sauce and bring to a boil.

2
Done

Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or until softened. Drain noodles and reserve about 1-1/2 to 2 cups of liquid.

3
Done

In a wide skillet or wok over medium heat, heat about 1 tablespoon of non-medicated oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.

4
Done

Add carrots and cook for about 30 to 40 seconds. Add cabbage. Continue to cook until vegetables are tender yet crisp.

5
Done

Add noodles. Add reserved liquid in ½ cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite and liquid is absorbed.

6
Done

Season with salt and pepper to taste.

7
Done

Take the tablespoon of medicated oil and drizzle over the mix. Garnish with chopped green onions and serve hot with lemon wedges.

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