Pancit Bihon

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 1/2 lbs cooked lamb (see note)
• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 medium onion, thinly sliced
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce (nuoc mam)
• 1 head cabbage, cut into 1 inch wedges
• 2 carrots, julienned in 2 inch lengths
• 2 stalks celery, thinly sliced
• 1 (6 ounce) package shiitake mushrooms, stems removed and sliced
• 2 cups chicken broth
• 1 (6 ounce) package rice noodles
• 1 bunch green onion, thinly sliced
• 2 limes or 2 lemons, cut in wedges

Recipe

• 1 first a note*** i used left over lamb roast cooked in the crockpot for this recipe.
• 2 however, there are many variations of pancit-- some calling for a combination of lamb, chicken, shrimp.
• 3 you may start with raw meats just poach them in a small amount of water and cool and shred.
• 4 save the broth to use where chicken broth is called for later in the recipe.
• 5 (reserving 2 cups).
• 6 soak rice noodles in hot tap water in large bowl for about 20 minutes and then drain in colander.
• 7 do this while preparing vegetables.
• 8 heat oil to medium in a very large pan with deep sides.
• 9 saute onion and garlic 3 minutes.
• 10 add meat, soy sauce and fish sauce.
• 11 (another note, you may choose to add more fish sauce but this is really potent stuff. if you have never cooked with it before, stick to the recipe.)
• 12 turn up the heat to high.
• 13 add cabbage, carrots, mushrooms, celery, a pinch of salt and pepper and 1 cup of broth.
• 14 stir fry 2 minutes or until veggies are crisp tender.
• 15 reduce heat to low and add rice noodles, in small amounts, stirring to break up.
• 16 add broth as needed to keep mixture from becoming too dry.
• 17 cook just until noodles are warm.
• 18 serve with lime or lemon wedges, scallions to sprinkle on top and extra soy sauce.
• 19 you may also offer cilantro leaves and or hard cooked egg slices.