Pancit bihon noodles are long, thin noodles made from cornstarch and are used widely in Philippine cuisine. They’ve got a nice firm texture and can be used in pretty much any recipe that calls for long, spaghetti-like noodles. And they are gluten free.
Noodles were introduced to the Philippines by the Chinese. It’s said that the word pancit comes from Hokkien, a southern Chinese dialect: pian e sit, which means “something conveniently cooked.” Pancit noodles became a staple—in fact, national—dish of the Philippines.
The recipe I offer here today is a basic Asian noodle dish, and you can add or remove anything you like. Look for pancit bihon in Asian markets.
Pancit Bihon Noodles with Snow Peas
Makes 4 to 6 servings.
½ lb. snow peas
8 oz. pancit bihon noodles
2 teaspoons cooking oil (such as grapeseed or sunflower)
3 large garlic cloves, minced
1 tablespoon sesame oil
1 tablespoon soy sauce
Sea salt, if desired
Trim the snow peas and either cut into strips or just chop coarsely.
Bring a medium-large pot of water to a boil. Add the noodles and stir them in. Cook until tender, about 5 to 7 minutes.
Drain in a colander and run under cool water to stop the cooking. Set aside.
In a wok or wide frying pan, heat the cooking oil, then add the garlic and sauté until fragrant. Add the snow peas and sauté a few minutes until softened but still crisp.
Add the noodles, sesame oil, and soy sauce. Mix well with tongs.
Taste for seasoning and add a little salt, if needed. Serve hot.
Miz Chef 