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Vermicelli Noodles
Vermicelli Noodles
"Bihon or Vermicelli noodles with carrots, cabbage, Baguio beans, meat, and chicken liver. Pancit Bihon is a staple Filipino food that is also available in almost all Filipino gatherings, and restaurants. It’s a Filipino fiesta when you see Pancit Bihon, lumpiang shanghai, and pork barbecue. And If you have the extra budget, you can also have lechon baboy (roasted pork). It is one of the always present dishes in Filipino gatherings, cafeterias, and restaurants because it’s economical, easy to make, and Filipinos love to eat carbs on carbs."
Serves6
Preparation Time10 min
Cooking Time15 min
Cooking MethodSkillet
Ingredients
- 2 square blocks of bihon( Vermicelli ) noodles
- 200 grams of pork meat diced
- 50 grams chicken liver diced
- 1 red onion finely diced
- 2 cloves minced garlic
- 1 small cabbage chopped
- 1 medium size carrot julienned
- 1 red bell pepper julienned
- 1 cup sliced baguio beans
- Salt
- Ground black pepper
- 1/2 tablespoon brown sugar
- 1/8 cup soy sauce
- 1 tablespoon Knorr Liquid Seasoning
- 1 pork cube
- 1/2 tablespoon Sesame Oil
- Cooking Oil
- 2 cup water
- Kalamansi
- Chopped spring onions
Instructions
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Prepare the bihon noodles. In a basin or big bowl of water, submerge the bihon noodles until it softens. Untangle the noodles with your fingers, and drain. Set them aside.
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Make the sauce. In a hot wok under medium heat, add cooking oil, then sauté the onions and minced garlic, until onions are translucent. Add pork cuts, and season with salt and pepper. Stir and cook for 5 minutes. Add the diced chicken liver, and season with salt and pepper. Cook for another 2 minutes. Add water, soy sauce, liquid seasoning, brown sugar, generous amount of ground black pepper, and pork cube. Let it simmer under medium low fire for 2 minutes. Cover the wok. Taste the sauce and adjust according to preferred saltiness.
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Cook the noodles and vegetables. Add the drained bihon noodles, and mix well with the sauce for about 30 seconds. Add the carrots and baguio beans, and mix for another 30 seconds. Add the bell pepper and sesame oil. Mix until well blended. If you prefer a moister noodle, add more water and soy sauce. Add the cabbage towards the end to avoid overcooking. Mix it for about a minute, then turn off the heat.
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Serve! Transfer into a serving plate and serve with slices of fresh kalamansi. Garnish with spring onions.
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