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Pancit Bihon (Filipino Pancit)

 
One serving costs about $3.05 One serving costs about $3.05

$3.05 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dairy-free,dairy free
spoonacular Score:77%

Spoonacular Score: 77%

 

The recipe Pancit Bihon (Filipino Pancit) can be made in roughly about 45 minutes. This recipe makes 6 servings with 571 calories, 57g of protein, and 17g of fat each. For $3.05 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. If you have chicken broth, peas julienne cut, carrot julienne cut, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Similar recipes are Bihon Pancit (Filipino), Pancit Bihon, and Pancit Bihon.

Ingredients

Servings:
1.11 cups
1.11 cups rice vermicelli
rice vermicelli
1 Tbsp
1 Tbsp oil
oil
0.25 cups
0.25 cups fried bacon
fried bacon
1 medium
1 medium onion
onion
6 cloves
6 cloves garlic
garlic
20
20  prawn
prawn
150 tsps
150 tsps pork shoulder
pork shoulder
150 tsps
150 tsps chicken breast
chicken breast
2.5 cups
2.5 cups chicken broth
chicken broth
1 Tbsp
1 Tbsp light soy sauce
light soy sauce
1 Tbsp
1 Tbsp dark soy sauce
dark soy sauce
1 Tbsp
1 Tbsp oyster sauce
oyster sauce
2 tsps
2 tsps white ground pepper
white ground pepper
1 tsp
1 tsp sugar
sugar
1 tsp
1 tsp sesame oil
sesame oil
0.5 cups
0.5 cups fresh mushroom
fresh mushroom
0.5 cups
0.5 cups carrot
carrot
0.5 cups
0.5 cups sweet peas
sweet peas
1 cup
1 cup cabbage
cabbage
1.11 cups rice vermicelli
1.11 cups
rice vermicelli
1 Tbsp oil
1 Tbsp
oil
0.25 cups fried bacon
0.25 cups
fried bacon
1 medium onion
1 medium
onion
6 cloves garlic
6 cloves
garlic
20  prawn
20
prawn
150 tsps pork shoulder
150 tsps
pork shoulder
150 tsps chicken breast
150 tsps
chicken breast
2.5 cups chicken broth
2.5 cups
chicken broth
1 Tbsp light soy sauce
1 Tbsp
light soy sauce
1 Tbsp dark soy sauce
1 Tbsp
dark soy sauce
1 Tbsp oyster sauce
1 Tbsp
oyster sauce
2 tsps white ground pepper
2 tsps
white ground pepper
1 tsp sugar
1 tsp
sugar
1 tsp sesame oil
1 tsp
sesame oil
0.5 cups fresh mushroom
0.5 cups
fresh mushroom
0.5 cups carrot
0.5 cups
carrot
0.5 cups sweet peas
0.5 cups
sweet peas
1 cup cabbage
1 cup
cabbage

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

Heat a saucepan,put 1 tbsp oil and fry the bacon until brown.Set Aside Add 3 tbsp oil to the sauce pan and caramelized onion then add garlic Saute until aroma comes out then add the pork slices,cook stir frying for 10 minutes Add chicken and prawn,saute for 10 minutes. Then add in rice vermicelli,fried bacon,shitake mushroom,chicken broth,light soy sauce,thick and dark soy sauce,oyster sauce,ground pepper and sugar. Cook in medium heat for about 10 minutes Then add the veggies:carrot,cabbage and sweet peas. Cook for another 5 minutes or until the rice noodle is cook. Drizzle with sesame oil Serve hot with Lumpiang Shanghai and soy calamansi dipping.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.10
Ingredient
250 grams rice vermicelli
1 tablespoon oil
¼ cups fried bacon
1 medium onion
6 cloves garlic
20 prawn
150 teaspoons pork shoulder
150 teaspoons chicken breast
2.5 cups chicken broth
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
2 teaspoons white ground pepper
1 teaspoon sesame oil
½ cups fresh mushroom
½ cups carrot
½ cups sweet peas
1 cup cabbage
Price
$2.50
$0.04
$0.36
$0.24
$0.40
$0.40
$4.42
$6.56
$1.89
$0.18
$0.12
$0.17
$0.12
$0.10
$0.27
$0.11
$0.64
$0.11
$18.63

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • get more green tips
Disclaimer

Nutritional Information

Quickview
571 Calories
56g Protein
17g Total Fat
43g Carbs
39% Health Score
Limit These
Calories
571
29%

Fat
17g
27%

  Saturated Fat
4g
30%

Carbohydrates
43g
14%

  Sugar
3g
4%

Cholesterol
174mg
58%

Sodium
1206mg
52%

Get Enough Of These
Protein
56g
113%

Selenium
87µg
125%

Vitamin B3
20mg
101%

Vitamin B1
1mg
85%

Vitamin B6
1mg
80%

Phosphorus
654mg
65%

Vitamin A
1938IU
39%

Zinc
5mg
37%

Vitamin B2
0.62mg
36%

Potassium
1164mg
33%

Vitamin B5
3mg
31%

Manganese
0.58mg
29%

Vitamin C
21mg
26%

Vitamin B12
1µg
24%

Magnesium
80mg
20%

Iron
3mg
18%

Copper
0.32mg
16%

Vitamin K
16µg
16%

Fiber
2g
10%

Folate
34µg
9%

Calcium
68mg
7%

Vitamin E
0.82mg
5%

Vitamin D
0.16µg
1%

covered percent of daily need

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