Pancit Bihon

Okay, Dy, here's my recipe for Pancit Bihon. It's really an amalgamation of pancit recipes that four friends have taught me to make. Any mistakes are mine. All the good yummy parts are thanks to Ann, Naty, Janet, and Mary. (And for our family of 9, I double this recipe, and we might have leftovers!)

Pancit Bihon

2 packages bihon noodles (Canton or the very thin rice noodles - Naty used the canton; Janet used the rice; Ann used both)
4 celery stalks sliced diagonally
2 cups snow peas, trimmed (or fresh green beans, trimmed)
1 cup chopped onion
1 cup carrots, either sliced diagonally or match-sticked
3 cloves garlic, minced
3 boneless, skinless chicken breasts, cut in strips (I freeze them slightly, then cut - much easier!) OR 3 cups pork, cut in strips OR use both
1/3 cup oil (I use olive oil), more if needed
1/2 cup soy sauce
salt and pepper
chicken broth

(Mary would use a mix of pork and chicken, and boil them together until tender, then save the broth to use later in the recipe.)

If using rice noodles, soak for a minute or two in water, drain, then cut into smaller segments with kitchen shears (or clean scissors) and set aside. If using canton noodles, bring a pot of water to a boil, dump noodles in for one minute, then drain and set aside.

In a skillet, brown meat in a small amount of oil and some of the soy sauce. I usually cover with a lid so the meat steams while it's cooking and I can be sure it's thoroughly cooked.

In large skillet pour oil and saute vegetables and garlic until vegetables are bright and crisply tender. Add the meat, then the noodles, and stir in the rest of the soy sauce. At this point you need to constantly stir the noodles to keep them from sticking to the bottom of the skillet. Add some broth if you need more liquid, or if the noodles are sticking, use a spatula to move the noodles, veg, and meat over while you pour more oil into the bottom of the skillet. Cooking time from the moment you add the noodles is maybe 5 to 7 minutes. Then supper's done!