Holiday Rice Noodle Stir Fry | Pancit Bihon | Filipino Pansit Special Recipe by SpottedByD
Holiday Rice Noodle Stir Fry | Pancit Bihon | Filipino Pansit Special Cooking Instructions 1 Prep: soak vermicelli sheet in water for 10 mins then drain. Set aside. 2 Meats: First boil (salted and peppered) meats in a pot with water and broth cube. Fish out the cooked meat, debone and coarsely chop. Set aside the stock/broth, do not discard. 3 Fried: Cut into bite size then fry the chicken/fish/squid balls and kikiam. Set aside when golden. 4 In a pan, heat oil and sauté garlic and onions. Then add the meats, keep sautéing with a spatula. Add a dash of knorr liquid soy seasoning or other type. Then add veggies. Keep mixing and sautéing until par cooked. Season with salt, pepper, knorr. Drop in the salchichon/chorizo or your choice of deli. Continue sautéing until mixed. Set aside. 5 In a wok, heat the meat stock/broth. Add the soy sauce and oyster sauce. 3-5 Tbsp each. Stir. Set to low heat/flame. With your fingers, gently separate vermicelli and drop in the wok. Use a Turner to mix it in and turn until all broth have been absorbed by the noodles. Add more soy sauce if the noodles are still too white. Color should be as in the photo below. Mix well. 6 Then add the veggie-meat dish you cooked to the wok, a portion at a time, so you can easily mix with the noodles. Keep adding until fully mixed in the noodles. Then do the same with the fried chinese deli. 7 Transfer to a serving plate and squeeze 1/4 lemon (or 3-4 kalamansi) juice all around the dish OR you can slice and serve on the side and let your diners squeeze on their plates. 8 1 Prep: soak vermicelli sheet in water for 10 mins then drain. Set aside. 1 Prep: soak vermicelli sheet in water for 10 mins then drain. Set aside. 2 Meats: First boil (salted and peppered) meats in a pot with water and broth cube. Fish out the cooked meat, debone and coarsely chop. Set aside the stock/broth, do not discard. 2 Meats: First boil (salted and peppered) meats in a pot with water and broth cube. Fish out the cooked meat, debone and coarsely chop. Set aside the stock/broth, do not discard. 3 Fried: Cut into bite size then fry the chicken/fish/squid balls and kikiam. Set aside when golden. 3 Fried: Cut into bite size then fry the chicken/fish/squid balls and kikiam. Set aside when golden. 4 In a pan, heat oil and sauté garlic and onions. Then add the meats, keep sautéing with a spatula. Add a dash of knorr liquid soy seasoning or other type. Then add veggies. Keep mixing and sautéing until par cooked. Season with salt, pepper, knorr. Drop in the salchichon/chorizo or your choice of deli. Continue sautéing until mixed. Set aside. 4 In a pan, heat oil and sauté garlic and onions. Then add the meats, keep sautéing with a spatula. Add a dash of knorr liquid soy seasoning or other type. Then add veggies. Keep mixing and sautéing until par cooked. Season with salt, pepper, knorr. Drop in the salchichon/chorizo or your choice of deli. Continue sautéing until mixed. Set aside. 5 In a wok, heat the meat stock/broth. Add the soy sauce and oyster sauce. 3-5 Tbsp each. Stir. Set to low heat/flame. With your fingers, gently separate vermicelli and drop in the wok. Use a Turner to mix it in and turn until all broth have been absorbed by the noodles. Add more soy sauce if the noodles are still too white. Color should be as in the photo below. Mix well. 5 In a wok, heat the meat stock/broth. Add the soy sauce and oyster sauce. 3-5 Tbsp each. Stir. Set to low heat/flame. With your fingers, gently separate vermicelli and drop in the wok. Use a Turner to mix it in and turn until all broth have been absorbed by the noodles. Add more soy sauce if the noodles are still too white. Color should be as in the photo below. Mix well. 6 Then add the veggie-meat dish you cooked to the wok, a portion at a time, so you can easily mix with the noodles. Keep adding until fully mixed in the noodles. Then do the same with the fried chinese deli. 6 Then add the veggie-meat dish you cooked to the wok, a portion at a time, so you can easily mix with the noodles. Keep adding until fully mixed in the noodles. Then do the same with the fried chinese deli. 7 Transfer to a serving plate and squeeze 1/4 lemon (or 3-4 kalamansi) juice all around the dish OR you can slice and serve on the side and let your diners squeeze on their plates. 7 Transfer to a serving plate and squeeze 1/4 lemon (or 3-4 kalamansi) juice all around the dish OR you can slice and serve on the side and let your diners squeeze on their plates. 8 8 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls No-Bake Strawberry Cheesecake Perfect Prime Rib Roast Banana Walnut Bread Ham Pickle Rollups New Years Eve Chicken Dip No-Bake Strawberry Cheesecake Perfect Prime Rib Roast Banana Walnut Bread Ham Pickle Rollups New Years Eve Chicken Dip Gajrela Kofta Aloo Matar Gravy #Win#W6 Matar Paneer Poha Recipe 🥘🥘 Winter Roast Chicken Gajar Halwa Mandazi Orange cheena payesh Simple Ogbono soup Dates besan ladoo Gajrela Kofta Aloo Matar Gravy #Win#W6 Matar Paneer Poha Recipe 🥘🥘 Winter Roast Chicken Gajar Halwa Mandazi Orange cheena payesh Simple Ogbono soup Dates besan ladoo