Print

Classic Pancit Bihon with Very Tender Meat Recipe

Classic Pancit Bihon with Very Tender Meat Recipe
Print Recipe

★★★★★

5 from 25 reviews

Classic Pancit Bihon with very tender pork shoulder and chicken breast meat, perfectly cooked rice stick noodles, and fresh vegetables, all tossed in a savory soy and oyster sauce blend. This Filipino favorite is enhanced by a simple tenderizing method using baking soda for irresistibly soft meat.

Ingredients

Scale

Meat and Tenderizing

  • ½ lb Pork Shoulder, trimmed of fat and cut into small bite-size pieces
  • ½ lb Chicken Breast, one medium breast cut into small bite-size pieces
  • 2 tsp Baking Soda, dusting to tenderize meat

Vegetables

  • 2–3 cloves Garlic, minced
  • ½ large Yellow Onion, cut into long strips about 2–3 inches
  • 1 small Carrot, julienned
  • 2 Celery Stems, cut about ¼ inch thick, straight or diagonal
  • ¾ cup Snow Peas, ends trimmed
  • ¾ cup Green Cabbage, sliced into long 3 inch strips

Noodles and Sauce

  • 8 oz Rice Stick Noodles (bihon rice noodles)
  • ¾ cup Chicken Broth
  • 2½ tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 2 tbsp Neutral Oil (such as vegetable or canola oil)
  • Ground Black Pepper, to taste

Garnish

  • Lemons or Calamansi Wedges
  • Green Scallions, thinly sliced

Instructions

  1. Tenderize the Meat: Cut pork shoulder and chicken breast into small, bite-sized pieces. Dust evenly with baking soda to tenderize the meat. Refrigerate for 20-25 minutes.
  2. Rinse and Dry Meat: Remove meat from refrigerator and rinse thoroughly under cold water using a strainer to wash off baking soda. Pat meat dry completely with paper towels and set aside.
  3. Prepare Sauce Mix: In a small bowl, combine chicken broth, soy sauce, and oyster sauce. Set aside this flavorful sauce mixture.
  4. Heat Oil and Sear Meat: Heat pan or wok over high heat, then add neutral oil. Place meat pieces in the pan to sear without moving them for about a minute to develop a golden crust.
  5. Add Aromatics: Create some space and add minced garlic to the pan. Arrange onion strips along the sides and in gaps among the meat. Start tossing once meat is nicely seared.
  6. Add Sauce and Noodles: Pour sauce mix into the pan and allow it to simmer. Add rice stick noodles and after a few minutes, flip noodles gently to incorporate them into the sauce.
  7. Cook and Toss Noodles: Toss noodles as they soften, then add julienned carrots and celery. Cover pan with a lid to steam and cook the vegetables briefly.
  8. Finish Cooking Vegetables and Noodles: Remove lid and toss noodles again to absorb more sauce. Season with ground black pepper. Toss until noodles are bouncy, translucent, and have absorbed most of the liquid; add a tablespoon of broth if needed.
  9. Add Snow Peas and Cabbage: Mix in snow peas and sliced green cabbage. Continue tossing and taste to ensure noodles are fully softened and see-through.
  10. Garnish and Serve: Turn off heat. Garnish with thinly sliced green scallions. Serve hot with lemon or calamansi wedges for squeezing over the top. Enjoy your classic Pancit Bihon!

Notes

  • To get very tender meat, ensure you do not skip the baking soda tenderizing step.
  • Rinse off baking soda thoroughly to avoid an off taste in the dish.
  • Use neutral oil with a high smoke point for searing the meat to prevent burning.
  • Adjust seasoning with soy sauce or pepper to your taste preference.
  • Feel free to substitute chicken broth with vegetable broth for a lighter flavor.
  • Serve immediately for best texture; reheated noodles may become soggy.

Nutrition

Keywords: Pancit Bihon, Classic Filipino Noodles, Tender Meat, Pork and Chicken Pancit, Easy Pancit Recipe

Find it online: https://www.sanacooks.com/classic-pancit-bihon-with-very-tender-meat-recipe/