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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

One Pan Filipino ‘Pancit Bihon’ Noodles

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My version of Filipino pancit bihon noodles is so full of savoury deliciousness, you’ll want to make it again and again. Especially because it’s all done in one pan – you don’t even have to cook the noodles separately!

WATCH THIS RECIPE

ONE PAN FILIPINO ‘PANCIT BIHON’ NOODLES

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4

Ingredients

150g (5 oz) pork belly, skin remove and thinly sliced

200g (7 oz) chicken thigh, cut into bite-sized pieces

3 garlic cloves, finely chopped

1 onion, finely chopped

1 cup shredded carrot

½ cup finely sliced Chinese cabbage (also called wombok or Napa cabbage)

50g (1.7 oz) snow peas

2 cups chicken stock

2 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tsp sugar

180g (6 oz) dried vermicelli rice noodles (bihon noodles)

freshly ground black pepper

2 spring onions (scallions), sliced

lime wedges to serve

Steps

Place the pork belly and chicken into a cold large pan or wok. Turn the heat on high and when the pork and chicken start sizzling, allow the fat to render for 3-4 minutes or until the meat pieces are golden and cooked through. Use a slotted spoon to transfer the pork and chicken to a plate (leave the fat behind in the pan).

Add the garlic and onion to the same frying pan. Stir-fry over high heat for half a minute. Then add the carrot, cabbage and snow peas. Stir-fry for another minute. Then add the chicken stock, soy sauce, dark soy sauce, oyster sauce and sugar. Stir to combine. Then place the noodles into the sauce. Use your tongs to toss the noodles as they cook in the sauce. Continue cooking and stir-frying for 2-3 minutes or until the noodles are tender and have soaked up all of the sauce. Add the pork and chicken back into the pan along with a pinch of pepper and the spring onions. Toss until combined. Divide among serving bowls. Serve with a lime wedge on the side.

Note Icon

Notes:

– Mirin is a Japanese rice wine.

– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.

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