My enthusiasm for noodles knows no bounds. It's love that extends beyond the bowl.

I’ll be sharing with you some of my all-time favorite noodle meals! Pancit Bihon Guisado!

Pancit is a Filipino food, and canton is a sort of pancit noodle made from wheat flour and eggs. It is a true Filipino favorite, often served during festivals and other special events. The dish is comparable to sotanghong guisado, a recipe greatly influenced by Chinese cuisine. They hold up well when stir-fried, making them suitable for a variety of pancit dishes..

This noodle dish, Filipino Pancit Canton Guisado, is wonderful. This recipe is a mix of protein and vegetables. It includes carrots, green beans, and cabbage that are sauteed with garlic and onions before being seasoned with certain ingredients to make it delicious and healthful. Pancit canton guisado has beef, noodles, and vegetables, making it ideal for eating by itself as a complete meal.

This recipe is not confined to pork alone. Simply cook this recipe with chicken, seafood, and other ingredients, and in less than an hour, you'll have delicious Filipino Pancit canton guisado ready to serve. Whatever your preference is.

Today, I will begin with a noodle that has been served on our tables countless times since my childhood - Pancit Bihon Guisado!
This will serve 3 to 5 people. So what we are all waiting for? So Let’s take time cooking the secret ingredients to my happiness! The Pancit Bihon Guisado”

INGREDIENTS

• 50g bihon noodles
• 5 pcs kikiam balls
• garlic cloves, minced
• 1/4 thinly sliced pork belly
• 1 carrot
• 1 pc Longganisa
• 1 small brown onion, diced
• 1/2 a head of cabbage, sliced
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• Ground black pepper and salt, to taste

METHOD:

1. Heat a large frying pan over medium-high heat, then add the pork belly chunks. Allow the oils released from the pig belly to be sufficient to saute the garlic and cook the onions, but if not, you may add a little extra oil. Cook until browned. Then, saute the minced garlic for approximately a minute, or until aromatic and golden brown, before adding the diced onions. Cook until soft, about 5 minutes in total.

1. Add the sliced chicken liver, kikiam balls, and the longganisa. Season with a bit of fish sauce and ground pepper and give it a good mix. Cook for about 5 minutes. Mix well and leave to cook for a further 2-3 minutes.

1. In a separate pan, add the carrots, green beans, and a little bit of oyster sauce and pepper mixture. Mix for 3 minutes until the vegetables are slightly cooked, mix, then lastly, put the cabbage, and cook until just slightly wilted. Once done, transfer to a bowl and set aside.

1. In the same frying pan (if you have chicken stock, use it), combine 5 cups of water with the soy sauce, fish sauce, and oyster sauce. Bring it to a boil. When the water has boiled, add the bihon noodles and simmer until the liquid has disappeared completely. Make careful to combine and untangle them at regular intervals during cooking. This should take approximately 10 minutes. Combine half of the cooked meat and vegetables with the noodles and mix well.

1. Taste and adjust necessary. Serve immediately topped with the extra garlic and vegetables, and with calamansi, or alternatively a lemon wedge.

It is nice to know that someone appreciates the effort even if the food doesn't always turn out great.
My ultimate taste buddy! His smile says a lot and I think I did a good job! I am glad he is enjoying it.

Cooking for me is like therapy. It conveys an emotional connection. It engages my senses and has the power to evoke memories. It makes me joyful and tranquil, gives me confidence, and helps me feel more self-reliant in general.

Here’s to more food blogs everyone! Hoping I can cook more often despite this busy schedule.

Let noodles turn our cravings into stories, where taste knows no boundaries.

Happy weekend HIVERS!