Pancit Bihon

I have been away from home for the past 7 weeks, and I am just ecstatic to finally be back in my kitchen!! We temporarily relocated for my husband's job, and boy did I miss my kitchen!! Although I cooked everyday at the house we were staying at, it's just not the same --- there truly is NO place like HOME. For this much awaited homecoming, I wanted a celebratory meal that tasted like "home" so I made Pancit Bihon -- a classic Filipino noodle dish that tastes amazing and is unbelievably easy to make!!

This versatile dish requires very few ingredients, and can be made as simple or as fancy as you'd like. I added my beloved soy curls to make it extra special, but you can use tofu instead or omit altogether! You could also add other veggies like shiitake mushroom and sugar peas, which I sadly did not have on hand. You can use either rice or mung bean vermicelli, and although I love rice, I prefer mung bean vermicelli as it doesn't get mushy or get overcooked easily.

This recipe is PERFECT for potlucks or parties, and for moms with lots of mouths to feed because this dish is super CHEAP and very easy to make in big batches!! Pancit Bihon is also a guaranteed crowd-pleaser that even the pickiest of eaters will enjoy, which is why they are always on the spread at all Filipino gatherings. It's great to have yet another easy, affordable, nutrient-dense meal you can prepare for the family that will have their taste buds AND waistlines thanking you!!

Pancit Bihon

Yield: 4-6 servings

Prep Time: 15 mins

Cook Time: 20 mins

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Ingredients:

• 1/4 onion, chopped

• 6 garlic cloves, minced

• 3 carrots, julienned

• 3 celery stalks, chopped

• 1/2 cabbage, thinly sliced

• 1/4 cup soy sauce

• 4-5 cups of veggie broth (I used homemade; see notes*)

• 1 lb vermicelli (rice noodles or mung bean noodles; I used mung bean)

• pink salt and pepper, to taste

• soycurls, about 1/4 package (see notes**)

• optional: lemon wedges and green onions as garnish
  

Directions:

1. Fill up a big bowl with warm water and soak noodles, set aside.

2. In a pan, saute the onions, celery and carrots in a few tablespoons of broth or water x 3 mins.

3. Add in garlic, stir and cook x 45secs.

4. Add soy sauce and 4 cups veggie broth (add 5 cups if using soy curls), bring to a low simmer.

5. Add soy curls (if using) into the pot to rehydrate.

6. Drain noodles and add into the pot; cook x 5 mins.

7. Fold in cabbage; cook x 3 mins or until noodles are cooked through. Turn off heat.

8. Season with pink salt and pepper to taste.

9. Garnish with lemon wedges and green onions. Enjoy!

Notes: *Since I used homemade broth, it's very low-sodium. If using store-bought broth, make sure to taste as you go before adding more salt.

** I used about 1/4 of the Butler's package, but use as much or as little soy curls as you'd like. If unavailable, may sub with airfried/baked tofu cubes or simply omit.