Pancit Bihon Canton: A Delicious Filipino Noodle Fiesta (Easy Recipe!)

Pancit Bihon Canton is a beloved Filipino noodle dish that perfectly blends the delicate flavors of bihon (thin rice noodles) and the satisfying chewiness of canton (egg noodles). This versatile recipe is a staple at Filipino celebrations, potlucks, and family dinners, offering a delightful mix of textures and savory flavors. It’s also surprisingly easy to make at home! This article will guide you through a detailed, step-by-step process to create your own delicious Pancit Bihon Canton, ensuring a flavorful and authentic experience.

What is Pancit Bihon Canton?

Pancit, derived from the Hokkien word “pian e sit” meaning “something conveniently cooked,” encompasses a wide variety of Filipino noodle dishes. Pancit Bihon Canton specifically combines two popular types of noodles: bihon and canton.

* Bihon: Thin, translucent rice noodles with a delicate flavor. They absorb sauces beautifully, making them a great base for absorbing all the delicious flavors of the dish.
* Canton: Thick, yellow egg noodles with a satisfyingly chewy texture. They add a heartier element to the dish and complement the delicate bihon perfectly.

The beauty of Pancit Bihon Canton lies in the combination of these two textures. It’s a dish that’s both light and satisfying, offering a balanced flavor profile that appeals to a wide range of palates.

Why You’ll Love This Recipe

* Authentic Filipino Flavor: This recipe captures the essence of traditional Pancit Bihon Canton, using classic ingredients and techniques to deliver an authentic taste.
* Easy to Customize: Feel free to adjust the vegetables, protein, and seasonings to your preference. This recipe is a great base for experimentation.
* Perfect for Gatherings: Pancit Bihon Canton is a crowd-pleaser, making it ideal for parties, family dinners, and potlucks. It’s also easy to scale up or down depending on the number of servings you need.
* Budget-Friendly: The ingredients are relatively inexpensive and readily available at most grocery stores.
* One-Pan Wonder: This dish is cooked in a single wok or large pan, minimizing cleanup.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create your own delicious Pancit Bihon Canton:

* Noodles:
* 8 ounces bihon (thin rice noodles)
* 8 ounces canton (egg noodles)
* Protein:
* 1 pound boneless, skinless chicken breast, thinly sliced (or pork, shrimp, or a combination)
* Vegetables:
* 1 medium onion, thinly sliced
* 3 cloves garlic, minced
* 1 cup carrots, julienned
* 1 cup cabbage, shredded
* 1/2 cup snow peas or snap peas, trimmed
* 1/2 cup bell pepper (any color), thinly sliced
* Optional: Celery, mushrooms, green beans, bok choy
* Sauce:
* 1/2 cup soy sauce
* 1/4 cup oyster sauce (optional, but adds depth of flavor)
* 4 cups chicken broth (or water)
* 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
* 1 teaspoon ground black pepper
* Aromatics & Flavorings:
* 2 tablespoons cooking oil (vegetable, canola, or peanut oil)
* 1 tablespoon annatto oil (achuete oil) for color (optional, but recommended for a more authentic look)
* Patis (fish sauce) to taste (optional, for added umami)
* Salt to taste
* Garnish:
* Chopped green onions
* Calamansi or lemon wedges
* Fried garlic (optional)
* Hard-boiled eggs, sliced (optional)

Equipment You’ll Need

* Large wok or skillet
* Cutting board
* Knife
* Measuring cups and spoons
* Bowls for preparing ingredients

Detailed Step-by-Step Instructions

Now, let’s dive into the detailed steps to make your own Pancit Bihon Canton:

Step 1: Prepare the Noodles

* Bihon: Soak the bihon noodles in warm water for 15-20 minutes, or until softened. Drain well and set aside. Avoid over-soaking, as they will become mushy during cooking.
* Canton: If using dried canton noodles, cook them according to package directions. Usually, this involves boiling them in water for 3-5 minutes, or until al dente. Drain well and set aside. Fresh canton noodles may not require pre-cooking. If using fresh, you may simply toss them with a little oil to prevent sticking.

Step 2: Prepare the Ingredients

* Protein: Thinly slice the chicken breast (or pork). Marinate it with 1 tablespoon of soy sauce and 1 teaspoon of ground black pepper for at least 15 minutes. This will help tenderize the meat and infuse it with flavor.
* Vegetables: Prepare all the vegetables by slicing, julienning, or shredding them as instructed in the ingredients list. Having all the vegetables ready before you start cooking will ensure a smooth and efficient process.
* Sauce: In a bowl, combine the soy sauce, oyster sauce (if using), and chicken broth (or water). Set aside.
* Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This slurry will help thicken the sauce later.

Step 3: Sauté the Aromatics and Protein

* Heat the cooking oil and annatto oil (if using) in a large wok or skillet over medium-high heat. The annatto oil will give the dish a beautiful orange hue.
* Add the sliced onions and sauté until softened and translucent, about 2-3 minutes.
* Add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic, as it will become bitter.
* Add the marinated chicken (or pork) and cook until browned and cooked through, about 5-7 minutes. If using shrimp, add it now and cook until pink and opaque, about 2-3 minutes. Remove the cooked protein from the wok and set aside.

Step 4: Cook the Vegetables

* Add the carrots and bell pepper to the wok and sauté for 2-3 minutes, until slightly softened.
* Add the cabbage, snow peas (or snap peas), and any other vegetables you’re using. Sauté for another 2-3 minutes, until the vegetables are tender-crisp. Avoid overcooking the vegetables; you want them to retain their vibrant color and a slight crunch.

Step 5: Combine Noodles and Sauce

* Pour the prepared sauce into the wok with the vegetables. Bring to a simmer.
* Add the soaked bihon noodles and cooked canton noodles to the wok. Toss gently to combine and coat the noodles evenly with the sauce.
* Bring the mixture to a simmer and cook for 5-7 minutes, or until the noodles have absorbed most of the sauce and are heated through. Stir occasionally to prevent the noodles from sticking to the bottom of the wok.
* If the noodles are becoming too dry, add a little more chicken broth (or water) to the wok.

Step 6: Thicken the Sauce

* Stir the cornstarch slurry and slowly pour it into the wok while stirring continuously. This will help thicken the sauce and give it a glossy sheen.
* Cook for another minute or two, until the sauce has thickened to your desired consistency.

Step 7: Add Back the Protein and Season to Taste

* Return the cooked chicken (or pork, shrimp) to the wok and toss to combine.
* Season with patis (fish sauce) and salt to taste. Remember to add salt gradually, as the soy sauce and oyster sauce already contain salt.
* Stir well to ensure all the ingredients are evenly distributed and heated through.

Step 8: Garnish and Serve

* Transfer the Pancit Bihon Canton to a serving platter.
* Garnish with chopped green onions, calamansi or lemon wedges, and fried garlic (if using).
* Serve hot and enjoy!

Tips for Success

* Don’t Overcook the Noodles: Overcooked noodles will become mushy and unappetizing. Follow the package directions carefully and check for doneness frequently.
* Prepare Ingredients Ahead of Time: Having all the ingredients prepped and ready to go will make the cooking process much smoother and more efficient.
* Use a Large Wok or Skillet: This will allow you to cook the dish evenly and prevent overcrowding.
* Don’t Be Afraid to Experiment: Feel free to add your favorite vegetables, protein, and seasonings to customize the dish to your liking.
* Adjust the Sauce to Your Preference: If you prefer a sweeter sauce, add a little sugar. If you prefer a more savory sauce, add more oyster sauce or patis.
* Keep it Moving: Stir the noodles frequently to prevent sticking and ensure even cooking.
* Annatto Oil Alternative: If you don’t have annatto oil, you can use a pinch of turmeric powder or a few drops of yellow food coloring to achieve a similar color.
* Serving Size Consideration: This recipe makes a generous amount of Pancit Bihon Canton, perfect for a family dinner or a small gathering. Adjust the ingredient quantities accordingly if you need to make a smaller or larger batch.

Variations and Additions

* Seafood Pancit: Replace the chicken or pork with shrimp, squid, or fish for a delicious seafood version.
* Vegetarian Pancit: Omit the meat and add more vegetables, such as tofu, mushrooms, or bean sprouts. Use vegetable broth instead of chicken broth.
* Spicy Pancit: Add a pinch of chili flakes or a sliced chili pepper to the wok for a spicy kick.
* Pancit Palabok Style: Top the Pancit Bihon Canton with a rich, savory palabok sauce made from shrimp broth, annatto powder, and ground pork or shrimp.
* Add Chicharon: Sprinkle crushed chicharon (pork cracklings) on top for added crunch and flavor.

Serving Suggestions

* Pancit Bihon Canton is often served as a main course at Filipino celebrations, but it can also be enjoyed as a side dish.
* Serve it with a side of steamed rice or pandesal (Filipino bread rolls).
* Pair it with other Filipino dishes, such as lumpia (spring rolls), adobo, or sinigang.
* Don’t forget the calamansi or lemon wedges! A squeeze of citrus adds a bright and refreshing flavor to the dish.

Storage and Reheating

* Storage: Store leftover Pancit Bihon Canton in an airtight container in the refrigerator for up to 3 days.
* Reheating: Reheat the Pancit Bihon Canton in a wok or skillet over medium heat, adding a little water or chicken broth to prevent it from drying out. You can also reheat it in the microwave.

Nutritional Information (Approximate)

* Calories: Varies depending on the ingredients used
* Fat: Varies depending on the ingredients used
* Protein: Varies depending on the ingredients used
* Carbohydrates: Varies depending on the ingredients used

(Note: This is just an approximate estimate. The actual nutritional content may vary.)

Conclusion

Pancit Bihon Canton is a delightful and versatile Filipino noodle dish that’s perfect for any occasion. With this detailed recipe and step-by-step instructions, you can easily recreate this classic dish in your own kitchen. So gather your ingredients, put on your apron, and get ready to enjoy a delicious and authentic Filipino culinary experience! Mabuhay!