Recipes
December 18, 2015
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Hi guys!
Today I’m sharing one of my husband’s favorite noodles dish all time! That is…
Filipino Pancit! (Pancit Bijon- the thin noodle one!)
It usually made with pork, chicken or/and shrimp. I make vegetarian version (no protein and vegetable stock instead chicken stock) sometimes as a side dish with other filipino foods.
If you haven’t checked my filipino pork rib adobo recipe, you are totally missing out!! It is so delicious with jasmine rice but it’s amazing to serve with this delicious pancit as well! 🙂 (Click the Picture ?? down below!)
One day I just figured that I make pancit with bacon way more often than any other protein because I always have bacon in my refrigerator! I literally use bacon for anything and everything, I mean, it’s bacon!! lol
I hope you give this recipe a try one day! If you haven’t tried Filipino food yet, this will be the best choice to try as a first time! 🙂
Bacon Pancit
- Author: Seonkyoung Longest
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
Scale
- 8 oz. / 227g Pancit Bijon (vermicelli) rice noodles (Orchids brands is what I used for this recipe and the tutorial video)
- 2 Cloves garlic
- 5 oz. Yellow onion (Approximately 1/2 of large or 1 medium size.)
- 5 oz. Green cabbage
- 3 oz. Carrot (Approximately 1 medium size)
- 3 Slices of thick cut bacon
For the Sauce
- 1/2 cup Chicken stock
- 1/4 cup Soy sauce (regular thin soy sauce or light soy sauce)
Garnish
- Chopped green onion (optional)
- 2 Hard boiled eggs, cut into halves (optional)
Instructions
- Prepare rice noodles by following directions of package you are using.* Drain.
- Chop garlic, slice onion and cabbage into 1/4-inch wide. Slice carrot 1/8-inch thin. Cut bacon into bite sizes.
- In a small mixing bowl, mix chicken stock and soy sauce and set aside.
- Heat a wok or large skillet over high heat; add bacon. Cook bacon until edges are golden brown and bacon released its fat in wok approximately 2 Tbs, about 4 to 5 minutes.
- Add garlic and onion, stir fry for 1 minute.
- Add cabbage and carrot, stir fry until all vegetables are soften, about 2 to 3 minutes. Stirring frequently.
- Add prepared and drained noodles into wok and pour sauce. Toss everything together until well combined, noodles soaked sauce evenly and there is no liquid, about 2 minutes.
- Remove from heat and transfer to a serving plate. Garnish with chopped green onion and hard boiled eggs.
Enjoy!
Notes
My package of rice noodles (Orchids brand) is pre-cooked and dried noodles, so I didn’t need to cook it. My package says just rinse under cold water and seaside but I just soak it in cold water to speed up the process.
- Prep Time: 15 mins
- Cook Time: 10 mins
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17 comments
Deborah DavidsonDecember 28, 2015 at 5:46 am
I can’t wait to try this. Might just be a New Year’s new tradition.
Reply
SeonkyoungDecember 29, 2015 at 1:34 am
WOW! It would be amazing!!! 😀 <3
Reply
Jo AnnDecember 29, 2015 at 2:32 am
My sons girlfriend is 1/4 Filipino. I told her the importance of continuing her family heritage in food. She’s taking forever to want to learn Filipino traditions so i’ll just surprise her with this dish!
Reply
SeonkyoungJanuary 4, 2016 at 7:09 pm
WOOTWOOT!!! What an amazing person you are Jo Ann!!!! Good luck and have fun in your kitchen!! Enjoy delicious time with your loved ones!!! 😀
Reply
Thao phamJanuary 26, 2016 at 6:35 am
Where to buy the thick bacon like that?
Reply
SeonkyoungJanuary 26, 2016 at 8:22 pm
I got it from local international market. 🙂 I believe your local butcher shop has it too, if you they make/sell bacon! 🙂
Reply
Maria YSMay 22, 2016 at 12:36 am
Hi!
May I know where you bought the Orchids brand rice noodles? I understand that it’s manufactured in Taiwan. We have several Asian groceries close to my place and I tried looking for the Orchids brand but no luck. I know there’s a lot of Rice noodle ( I use Excellent brand) I’d like to use the Orchids.
When I saw your video, I noticed that Orchids noodles is better than the other brands.
I hope you’ll answer my question. 🙂
Thank you very much!
Reply
SeonkyoungMay 23, 2016 at 5:06 pm
I got it from my local Asian grocery store. (I’m living Northern California) Excellent brand also very good, which I use often too. 🙂
Reply
WALTER GINTHERFebruary 19, 2017 at 3:54 am
The person who taught me how to make pancit used Buddha Brand Noodles. I have always had good luck with them.
Reply
mariaNovember 10, 2016 at 8:48 am
nice, i love pancit and adobo. do u guys have filipino friends for u to like these dishes? i just love your channel. keep on sharing good vibes and good recipes to all.
Reply
SeonkyoungNovember 11, 2016 at 4:00 am
My hubby and I both have a handful Filipino friends! Learned so much form them!!
Reply
rose mendozaFebruary 23, 2017 at 2:25 am
I’m filipino and this is the easiest recipe of pancit that i have seen so far. my mom makes pancit but it’s so much ingredients..Now i’m gonna make this tomorrow! can’t wait!
Reply
SeonkyoungFebruary 23, 2017 at 4:10 pm
YAY! Good luck and have fun in your kitchen~!
Reply
DaveFebruary 28, 2017 at 11:00 pm
I used only 1/4 cup of chicken stock and that was plenty of water. if I added 1/2 cup of chicken stock and 1/4 cup of soy sauce, I’m sure my noodles will be soggy. Just a quick tip. 🙂
Reply
Cynthia SaludApril 18, 2017 at 3:53 pm
Hi, I’m a new fan! I love watching your videos! 🙂
Just a tip on the pancit (I’m filipina) – squeeze some lemon or calamansi on top, it really makes it filipino.
I made some of your shaking beef and I’m going to make korean wings and jia jiang mein today!!
Over the weekend I purchased the whole asian pantry-just couldn’t find thick soy sauce.
~cin
Reply
SeonkyoungApril 23, 2017 at 9:42 pm
Thanks for the tip Can! <3
Reply
cesNovember 6, 2018 at 3:39 am
Very good recipe! Suggestion, add black pepper.
Reply
