Bihon Recipe

I learned how to cook bihon from my mother, who is an excellent cook. Cooking with her in the kitchen brings me joy, and I've had the privilege of learning some of her authentic Filipino recipes that have stood the test of time.

Bihon, also known as Pancit Bihon, is a type of Filipino noodle dish that is very popular in the Philippines. The term "pancit" itself is derived from the Hokkien phrase "pian i sit," which means "something conveniently cooked fast." This dish, like many Filipino foods, showcases the influence of Chinese cuisine on Filipino cooking.

The history of bihon can be traced back to the arrival of Chinese traders and immigrants in the Philippines. They brought with them their culinary traditions, including noodle dishes. Over time, these noodle dishes were adapted to incorporate local ingredients and tastes, creating unique Filipino variations.

Bihon noodles are made from rice, making them a staple in many Asian cuisines. In the Philippines, pancit bihon is typically served during celebrations and special occasions as it is believed to symbolize long life and prosperity. The dish is loved for its simplicity, versatility, and the delightful combination of textures and flavors from the noodles, vegetables, and meats.

Today, bihon remains a beloved comfort food in Filipino households and is often enjoyed as a quick meal or as part of a festive spread.

Ingredients:

• 1 pack (16 oz) bihon noodles (rice stick noodles)
• 1 lb chicken breast or thigh, sliced into thin strips
• 2 cups cabbage, thinly sliced
• 2 carrots, julienned
• 1 red bell pepper, julienned
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 cups chicken broth
• 1/4 cup vegetable oil
• Salt and pepper to taste
• Lemon or calamansi, for garnish
• Green onions, chopped, for garnish

Instructions:

1. Prepare the Bihon Noodles:

   • Soak the bihon noodles in warm water for about 10-15 minutes or until they become soft. Drain and set aside.

2. Cook the Chicken:

   • In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat.
   • Add the chicken strips and cook until they are no longer pink. Remove the chicken from the pan and set aside.

3. Sauté Vegetables:

   • In the same pan, add the remaining vegetable oil.
   • Sauté the garlic and onions until they become fragrant and translucent.
   • Add the carrots, red bell pepper, and cabbage. Cook for about 5 minutes or until the vegetables are tender but still crisp.

4. Combine Ingredients:

   • Return the cooked chicken to the pan with the vegetables.
   • Add the soy sauce, oyster sauce, and chicken broth. Stir well to combine.

5. Add the Noodles:

   • Add the soaked bihon noodles to the pan. Using tongs or two large forks, gently toss the noodles with the chicken and vegetables until everything is evenly coated with the sauce and heated through.

6. Season and Serve:

• Season with salt and pepper to taste.
• Transfer the bihon to a serving platter.
• Garnish with chopped green onions and serve with lemon or calamansi on the side

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