Stir-fried Rice Vermicelli

Name: Stir-fried Rice Vermicelli (Pancit Bihon)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Filipino
Ingredients: 1 cup (100 g) small fresh shrimp, peeled (heads and shells reserved); 1 cup (100 g) small fresh shrimp, peeled (heads and shells reserved); 1 cup (100 g) small fresh shrimp, peeled (heads and shells reserved); ¼ cup (60 ml) oil; 2 dried Chinese sausages, (see note) thinly sliced; 1 small onion, chopped; 3-4 cloves garlic, chopped; 7 oz (200 g) ground pork; 2 cups (150 g) sliced cabbage; 1 medium carrot, peeled and thinly sliced; ¾ cup (60 g) sliced green beans; ¾ cup (60 g) snow peas, tops and tails removed; 2 chicken bouillon cubes; 8 oz (225 g) dried rice vermicelli, soaked in water for 5 minutes and drained; 8 oz (225 g) dried rice vermicelli, soaked in water for 5 minutes and drained; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 4 small limes, to serve

Pancit Bihon

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
40 min

Appears in

Filipino Homestyle Dishes

By Norma Olizon-Chikiamco

Published 2003

About

Ingredients

1 cup (100 g) small fresh shrimp, peeled (heads and shells reserved)
3

Asia
Philippines
Pasta

Method

Boil the reserved shrimp heads and shells in the water for 5 minutes, then mash and strain and discard solids. Set shrimp stock aside.
Heat 2 tablespoons of the oil in a wok and sauté the sausage slices. Remove from the wok and set aside.
Heat remaining oil in the wok for 1-2 minutes until fragrant and sauté the onions until transparent, 2-3 minutes.