Little Chef

FILIPINO PANCIT BIHON 🇵🇭🍜 Back by popular demand. A one-pan vermicelli noodle stir-fry loaded with pork belly and veggies. Sauce - 2 cups chicken stock - 2 tbsp soy sauce - 1 tbsp dark soy sauce - 1 tbsp oyster sauce - 1 tsp sugar Stir-fry - 300g pork belly, thinly sliced - 1 onion, chopped - 3 garlic cloves, chopped - Chinese cabbage (wombok) - Chinese broccoli (kailan) - Carrot, julienned - 200g bihon noodles (dried vermicelli rice noodles) - Spring onions - Black pepper Mix your sauce. Render the pork until golden. Stir-fry the veg, pour in the sauce, add the noodles, cover to steam until tender, then toss back in the pork and spring onions. A quick pepper grind and you’re ready to eat. #Pancit #Bihon #FilipinoFood #AsianRecipes #EasyDinners #ComfortFood

This is how to make my one-pan Filipino pancit bihon. Stir-fried vermicelli noodles with crispy pork, tender veggies, and a glossy, savory sauce that clings to every strand. It's comforting, a little smoky from the wok, and the kind of dish you crave when you want something satisfying but not heavy. And the best part is that everything's cooked in one pan, which means less mess and more flavor. So once the pork is rendered, I'm cooking off the onion, garlic, and fresh veggies in the fat for extra flavor. I'm using wombok, kailan, and carrot, but you can use anything you have on hand. After stir-frying briefly, I'm adding in the mixed sauce to coat everything, and the dried vermicelli noodles, making sure they're submerged in the tasty liquid. Using the tongs, I'm moving the noodles around to separate and sink into the sauce. I'm adding the lid on and letting it cook for two to three minutes until just cooked and carefully mixing to combine. To finish, I'm tossing through the cooked pork, spring onion, and some freshly cracked black pepper. I'm transferring to a serving dish, and there you go. It's one of those dishes that's humble, hearty, and guaranteed to have you reaching for seconds.