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Pansit Bihon Grisado (Philippine Vermicelli)

By June 2004Comments

Cebu, Houston

1 1/2 pounds chicken breast cut into strips
1 pound shrimp, shelled and deveined
3 cloves garlic, minced
1 medium yellow onion
1 medium green bell pepper
2 medium carrots cut into 1-inch strips
3 tablespoons vegetable oil
1 small cabbage
1 pack Philippine vermicelli noodles from Asian store
3 cups chicken stock
1/3 cup soy sauce
3 stalks green onion, minced
1 tablespoon lemon juice
pepper to taste

Cut chicken into strips. Shell and devein shrimp. In a medium wok or pan, sauté chicken in garlic, onion, bell pepper, and carrots in vegetable oil, in medium heat for about 5 minutes. Then add cabbage and cook for another 5 minutes. Then add shrimp and cook for an additional 3 minutes. Add the vermicelli noodles and stir. Add about 2 cups of chicken stock and soy sauce. Cover wok or pan. Simmer for 10 minutes and stir. Add more chicken stock until noodles are cooked. Add green onions and stir. Simmer for 10 minutes. Add more drops of soy sauce and lemon to taste. If you wish, add a shake of ground pepper. Serve immediately.

Note: You can also add strips of fried tofu, pork, or beef. For a vegetarian variation, simply use tofu and add green and red bell peppers. Also, remember that Pansit Bihon is prepared in many different ways depending on the region of the Philippines: in the northern region, this dish is prepared slightly dry and salty; in the middle region, slightly wet; and in the southern region, slightly dry and spicy.

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