If I would like to go back and stay in a country, I have been to, I would without hesitation say, I will be with the Pinoys. It is for the smiling people that I would go back for. The ringing laughter when a group of Filipinos get together, their sense of humour and the ability to laugh in spite of all the worldly troubles, that to me is a life well lived. So I would happily live among them.
So living there for a few years with fantastic and welcoming people, I learnt some bits of their cuisine. I groomed on global cuisine when I was in Manila. So the very first one I learnt to make with my beloved helper Anna, was Pancit bihon.
Noodle to share
Get-togethers never needed an occasion during our life in Manila. We got together for the typhoons, earthquakes, birthdays, and just because evenings just needed company. This means there was always food to share and leftovers.
While learning to make a few recipes (vegetarian) the first one from the Philippines was noodles to share, the simplest one but the one I struggled to get the balance of the sauces right. Now, after multiple practices, it has become a part of quick cooking. Get the bihon rice noodles as it will hide a truckload of colourful veggies and flavor with the sauces..tada..we are ready.
How did noodles get into the rice-based country?
It is outlined in history that the Chinese traders were the ones who brought in noodles to the country. The ease of storing and cooking it would have probably been why is caught up with the crowd. Also, the long-standing association with Guam further promoted the use of noodles.
Let’s get stir-frying
A couple of seasoned learnings before you start (I wish I got these straightaway that the multiple trials)
- Stirfry needs a seasoned heavy wk which is well oiled.
- The heat in stirfry is the key factor to the quick cooking. So use the wok you have familiarised with.
- Evenly cut and thinner cut of vegetables are preferred for stirfry.
- The density of the vegetable or tofu used decides which goes first.
- The sauces and the cooked noodles go in last followed by the herbs.
- Keep all your ingredients prepped as it is literally flash cooking.
- Clean your wok (iron) after use with hot water and once dry rub in a thin layer of oil to store it.
Enjoy the recipe and if you like it leave a note in the comments so we can bring you some more wok action.
From the noodles and pasta section, we have a few you may want to save for another day. Take a look.
This recipe is a part of the Foodie Monday Blop Hop. This time the brilliant blogger forum has chosen the technique of #stirfry to highlight in the recipes.Thankyou Sujata for choosing this theme. It brought back my basic learning of stirfrying.
Filipino stirfry rice noodles
for the noodles
- 500 grams rice noodle
- 1 litre drinking water
for Vegetable mix
- 1 medium Onion yellow or purple, Sliced thin.
- 1/2 tsp garlic minced
- 1/4 cup celery sliced thin
- 1 cup carrots cut as matchsticks
- 3 cups Cabbage purple and savory, shredded
- 1 cup snow peas (optional)
Sauces and condiments
- 2 tbsp peanut oil
- 5 tbsp soy sauce (use gluten free if you prefer)
- 1/4 cup spring onions cut as one inch pieces
- 1 tbsp garlic scapes (optional)
- lemon Sliced to serve
- Boil the water.
- Put the noodles in a pan and pour the water over it to soak completely for 3 minutes or as per the pack instruction.
- Drain the softened noodles and set aside
- Place a seasoned wok to heat and add the peanut oil.
- Saute the sliced onion and garlic
- Once the onion is translucent add the vegetables and toss well to coat with the oil.
- Saute for two minutes and add the softened noodles and soysauce.
- Toss well so the sauce coats the vegetable and the noodles and they are evenly distributed.
- Saute for two minutes and remove from heat. Check the seasoning.
- Serve warm with lemon wedges, spring onions and garlic scapes
You can use Napa cabbage, savory cabbage or any other variety. Vary the vegetables as per the availabilty.
Calories: 300kcalCarbohydrates: 62gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 717mgPotassium: 361mgFiber: 4gSugar: 5g
Tried this recipe?Let us know how it was!