Pancit Bihon Take 1

I don't care what anyone says, Pancit is harder to make that it actually looks. Above is the result of probably 3 to 3 1/2 hours of cooking for Easter lunch. I usually assist my mom, an amazing Pilipino cuisine cook, in the kitchen on the holidays. I've cut all the ingredients before, and helped out with a few steps here and there, but this was the first time I did it all my own. My main goal was to NOT burn the noodles! (Been there, done that). But as a result, I think I just over-thought the entire process. What resulted was a somewhat mushy Pancit Bihon that my brother-in-law called Chopped Pancit! LOL.

It actually tasted pretty decent, but I really couldn't get over the consistency of it. By no means should you have to "scoop" a plate of pancit for yourself. It should fall gently and effortlessly onto plates with a fork. I know with a lot of practice, I can make this a lot better. Someday, I'll be able to spend 1 hour in the kitchen and not 3-4 hours. I'll prepare all the ingredients ahead of time instead of racing against a hot pot of browning shrimp. And I'll take it easy on the chicken broth that my mom usually adds to soften the bihon.

But I just wanted to share the recipe. Here are the directions to making my Mom's pancit bihon. There are likely dozens of variations. Feel free to let me know how you cook yours, too!

-The Filipina Chicagoan

Sunny's Pancit Bihon (aka my Mom's Bihon)
1) Sautee 3 cloves garlic and 1 large white, chopped onion in a huge pot
2) Add achuete until it is a reddish color
3) Add peeled, uncooked shrimp and brown
4) Add shredded cooked chicken - use anything from chicken tenders to the rotisserie chicken you have from the grocery store
5) Add 1 package of Excellent brand rice noodles from the Pilipino store. Note: This has to be softened in a pot/tray of lukewarm water at least a half hour before cooking. Drain very, very well in a colander.
6) Add a splash -- do not douse -- of chicken stock to the pot. (Don't be like me!)
7) Add in chopped green cabbage, shredded or julienne carrots, finely chopped mushrooms and finely sliced celery.
8) Mix noodles, meat and veggies all together on medium heat.
9) If you are on a time constraint, add in a Rice Sticks packet to flavor pancit. Find flavoring packets at the Pilipino store for under $1. Speeds up the flavoring process.
10) Add cilantro and peapods - remove the ends off first.
11) Sprinkle with lemon, soy sauce and garlic.
12) Serve hot with slices of lemon, cilantro, shrimp or egg, if you'd like.
13) Always have LOTS of leftovers to fill in tupper ware.

I hope to cook just like my mom someday soon!