Pancit Bihon

Ingredients

• 120 g Bihon Rice Noodles
• 220 g Pork Tenderloin
• 350 ml Chicken Broth
• 2.3333333333333335 tbsp Soy Sauce
• 1 tsp Fish Sauce
• 4 pcs Garlic
• 1 pcs Onion
• 1 pcs Carrot
• 100 g Green Beans
• 0.5 tsp Black Pepper
• 2 pcs Calamansi
• 1 tbsp Fried Garlic
• 1 tbsp Canola Oil
• 150 g Green Cabbage

Method

1. Thinly slice {pork_tenderloin} against the grain, then mince {garlic}, slice {onion}, cut {carrot}, shred {green_cabbage}, trim {green_beans}, and halve {calamansi} so everything cooks quickly and evenly.
2. Soak {bihon_rice_noodles} in warm water until pliable but not fully soft, then drain well so they finish absorbing flavor in the pan instead of turning mushy.
3. Heat {canola_oil} in a large wok over medium-high heat. Pat {pork_tenderloin} dry, season with {black_pepper}, and stir-fry in a single layer for a few minutes until lightly browned at the edges but not fully cooked through.
4. Add {onion} to the wok with a pinch of salt and sauté over medium heat until translucent. Add {garlic} and cook briefly until fragrant, then stir in {carrot} and {green_beans} until glossy and crisp-tender.
5. Pour in {chicken_broth}, {soy_sauce}, and {fish_sauce}, scraping up the fond. Bring to a lively simmer, then add {green_cabbage} and cook until just wilted and the broth tastes savory and balanced.
6. Add the drained {bihon_rice_noodles} to the wok and toss over medium heat until the noodles absorb the broth, the {pork_tenderloin} finishes cooking, and everything turns glossy and well coated. Taste and adjust with more {soy_sauce} if needed.
7. Transfer the pancit to warm plates, scatter over {fried_garlic}, and serve at once with {calamansi} for squeezing over the top to brighten the savory noodles.