Pancit Bihon Canton Guisado Recipe (Filipino Noodle Dish)

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Pancit Bihon Canton Guisado (Filipino Noodle Dish)

Pancit bihon canton guisado is a popular filipino noodle dish. This type of dish is a mixed of bihon (rice noodle) and canton(flour noodle). This noodles were introduced by the Chinese to the Philippines and has been part of Philippines cuisine. Pancit is derived from a Chinese word which literally means “convenient food”. That’s why you can find a lot of different kind of noodles in the Philippines sold in palengke (wet market) and supermarket. Some eatery specializes in cooking Pancit dishes are called “Panciteria”

Pancit is always present in every Filipino occasions and celebration. It’s also cook as a meal (breakfast, lunch and dinner) to replace cooked rice or it is also served as merienda (snack). Pancit is always paired with lumpiang shanghai.

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Pancit Bihon Canton Guisado Recipe (Filipino Noodle Dish)

¼ kg pork (boiled and shredded)
4 cups Pork broth
227g Pancit Bihon (Rice Noodles)
227g Pancit Canton (Flour Noodles)
20 pcs squid balls, pan-fry and cut in half
2 pcs chorizo (Chinese sausage), diagonally sliced
1 bundle baguio bean (string beans), diagonally sliced
Kinchay (Chinese parsley), chopped
1 cabbage, chopped
¼ cup soy sauce (according to taste)
2 tbsp oyster sauce (according to taste)
salt and pepper to taste
Calamansi for garnish
Cooking oil

1. Heat oil in medium heat. Pan-fry squid balls (you can also skip this and just stir-fry it along with the other ingredients), then drain and set aside.
2. In the same pan sauté onion and garlic until fragrant. Add the chorizo, stir- fry for 1 minute.
3. Add the boiled shredded pork and the squid balls, stir for a bit. Then add the baguio beans (spring beans), stir for 1-2 minutes.
4. Add cabbage and stir for a while. Pour in the pork broth, add kinchay (Chinese parsley)
5. Season with soy sauce, oyster sauce and ground black pepper. Simmer for 3 minutes.
6. Add the bihon (rice noodle) and simmer for 2 minutes until the noodles strand loosen.
7. Add the canton (flour noodle), mix well and simmer until the noodles absorb all the liquid.
Were done. Squeeze calamansi on the pancit when your about to eat it.


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