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Thursday, February 7, 2019

Gluten Free Pancit Bihon Recipe -- Filipino Rice Noodle Stir Fry

My friend Juli, of cooking blog Pandemonium Noshery, who previously shared her recipe for curried carrot soup with us, taught me about this dish called pancit bihon. I was lucky enough that I got to have her make it for me one time when she visited my house, and it was very tasty. As Juli writes, it is quite versatile and easy, which meant that when I was looking through my fridge today for ideas of what to make, and I saw some red peppers on their last legs, and zucchini that had seen better days, I knew I could use them to make this dish, along with some sea beet I picked from my yard. It was terrific!
To me, this seems very much like gluten free lo mein, to be honest. But I like the fact that this is meant to be made with rice noodles, so this is the authentic Filipino recipe when made this way, and not a "mock up".
I personally liked this better with a bit of hot pepper flakes added to my dish.


This is one of my favorite dinners to make. It's super fast and it tastes delicious. It's also cheap and flexible, all the makings of a great recipe. The vegetables are whatever you wants, or happen to have around. Make sure that harder vegetables like carrots are cut in to thinner pieces so they cook the same.
I like to make this with leftover meat, usually a roasted chicken or for this particular picture leftover turkey, which is also a great way to use up leftover turkey. However, if you want to you can saute sliced raw meat after you cook the onions but before you add the veggies just as easily. You can also leave out the meat and add vegan proteins or skip that to keep this dish vegan.
If you have leftover cooked veggies those can be thrown in too at the end so they don't overcook. I've thrown in leftover cooked peas and carrots and it worked beautifully.

Gluten Free Pancit Bihon Recipe -- Filipino Rice Noodle Stir Fry

Ingredients:
1 tablespoon oil
1 onion
2 cloves garlic, minced (optional)
4 green onions, sliced
4 - 10 cups chopped vegetables (cabbage, carrots, spinach, celery, broccoli, peppers, zucchini, etc...)
3.5 oz. or 1 package rice noodles, either rice vermicelli or slightly wider
3/4 c. broth ( I use water and bouillon, but any homemade broth will do)
2 - 3 tablespoons gluten free soy sauce or coconut aminos
Leftover cooked protein, turkey, chicken, beef, fish, etc...
Salt to taste (optional)

Instructions
1. Cover the rice sticks in hot water and set aside.

2. Meanwhile in a skillet heat the oil and add the onion.

3. Once the onion is translucent add the remaining chopped vegetables except for green onions and cook, stirring, until they are all tender.

4. Add the garlic and cook for 30 seconds.

5. Drain the noodles and add them to the skillet along with the broth, soy sauce, and green onions. Cook, stirring, until the noodles are cooked and most of the liquid is absorbed.

6. Add the cooked meat and stir to combine.

7. Salt to taste (optional).

Enjoy!!

Have you ever heard of or had pancit bihon before? Does it look like a recipe you'd try? What is your favorite quick and easy dinner to make, even better if it is frugal or using leftovers?

3 comments:

  1. I would absolutely try this. Some of my favorite recipes from you are the "take whatever's in the fridge" ones.

    ReplyDelete
  2. Thank you for the idea plan to make it when I can get rice noodles or just make it as a stir fry of different veggies

    ReplyDelete
  3. Stir fry's are our go to when we aren't sure what to make! I think this qualifies!!!

    ReplyDelete

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