Pansit or Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

Our son, Zachary Caleb, turns one month today! I know that to some it is not considered a major highlight, but for me, being his mother, today is a cherished and thanksgiving day. I am grateful for the happiness and joy he is giving to me each day despite of the sleepless nights and scaring me of his fragility. I know it will be a wonderful countdown to his 1st birthday as we will watch him grow and learn things with us. As a mom, it is one of the greatest blessings I have and I will not trade my sons for anything in this world.



Along with Caleb?s small celebration, www.hungrynez.com is also celebrating its first anniversary! Yeah, my food blog turns one-year old this month, which made me realize that time really flies so fast. I have learned so many things, from cooking, baking, shopping and blogging. I enjoy every time I post a recipe as much as I enjoy and have fun cooking and learning things from other food bloggers. I am grateful for my friends, Mark, Kris, Chrissy and Chit for sharing their knowledge on blogging and inspiring me to do better with my blog. I know, I still owe you guys pizza. And before I forget, I thank my readers who regular visit my blog.

So to celebrate a little, I cooked Pancit or Pansit Bihon Guisado (Rice Sticks Noodles with Vegetables) this morning for our merienda and some I sent to my officemates. As a Filipino tradition, a grand feast or a simple celebration will never be complete without a Pansit on the table. Pansit is commonly prepared during birthdays, as it symbolizes long life and good health. As a trace of Chinese influence in our country, Pansit can be claimed as a Pinoy food as Filipinos created different variation of Pansit like Pansit Luglog, Pansit Malabon, Pansit con Sabaw, and many more.

Pansit or Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

1/2 cup vegetable oil

1/2 kilo chicken breast

1/2 kilo porkloin

3 heads garlic, peeled and minced

3 medium onion, peeled and sliced

1/2 cup soy sauce

2 liters of water

1 kilo pansit bihon

2 tbsp. black pepper

1 medium cabbage, thinly sliced

1 medium carrot, peeled and thinly sliced

salt

Boil chicken breast and porkloin in a 500 ml of water. Season with salt. Cook until tender.

Separate chicken breast and porkloin and stock. Save stock.

Slice chicken breast and porkloin to about 1 inch size. Set aside.

On a large wok or skillet, heat cooking oil. Saute garlic and onion.

Add sliced chicken and porkloin.

Add sliced cabbage and carrots.

Add soy sauce until it covers the meat and veggies.

Add water and meat stock.

Bring to boil.

When veggies and meat are already cooked, separate them from the boiling water.

Add rice stick noodles or pansit bihon.

Cook, tossing constantly until noodles absorb the water.

Place cooked Pansit Bihon on a big platter and top it with the veggies and meat you set aside earlier.

Serve with ice cold softdrink.