Product to use
Garlic Chilli Oil
8 cloves garlic, minced
1 onion, minced
1 bunch spring onions, cut diagonally - separate white part from green part)
250g cooked chicken, shredded
150g Chinese sausages, diagonally cut (optional)
1 pack pancit bihon (conrstarch noodles - available in Oriental supermarkets)
1 carrot, julienned
1 red pepper, julienned
1/2 pointed cabbage, shredded
500ml chicken stock
100ml light soy sauce
1 tbsp fish sauce
1/2 tsp sugar
salt and pepper to taste
sesame oil (optional)
1 lemon, cut in quarters
1 tsp RoniB's Kitchen Garlic Chilli Oil (drizzle at the end)
Heat enough oil in a wok/pan. Add onion and lightly fry for about 5 seconds.
Add garlic and the white part of the spring onions. Lightly fry until fragrant.
Add the Chinese sausages and fry until they turn light in colour. Add the shredded cooked chicken.
Add the carrots, beans and cabbage and stir fry for about 2 minutes.
Add the red pepper and cook for a further minute.
Add the chicken stock, light soy sauce, fish sauce, and sugar. Cook for about 2 minutes.
Add the pancit bihon (cornstarch noodles), basting it in the stock. Keep turning until the noodles separate and stock is absorbed.
Season with salt and pepper to taste. Add a dash of sesame oil (if using). Serve with the green part of the spring onions.
This popular noodle dish is a celebration dish seen at birthdays, fiestas and Christmas. This recipe is made more special with the addition of the Chinese sausages. This dish is made all in one pan.
Pancit Bihon (Cornstarch Noodles with Chicken and Chinese Sausages)