Ginisang Pansit Bihon with Upo

Ginisang Pansit Bihon with Upo

Ginisang Pansit Bihon with Upo. A lot of Pinoy including myself love to eat noodles with rice, pansit bihon and pansit canton in particular. When I was in high school I used to just bring rice for my baon, it was either there was no cooked ulam or there is nothing at all to cook but rice. To make my meagre daily allowance last for the week I usually just buy the smallest serving of pansit bihon or pansit canton at a cheap food stall and that will then be my viand for my cold rice baon. That was probably the reason why I always wanted to eat noodles with rice. Today I re-created one of my favorite pansit bihon ulam style, ginisang pansit bihon with upo as the vegetable ingredients instead the usual Baguio type vegetables which are more expensive. Of course on my version I used generous amount of pork and added some shrimps. Here is the recipe of my all-time favorite Ginisang Pansit Bihon with Upo.

Ginisang Pansit Bihon with Upo - Bihon Noodles


1/2 kilo bihon noddles, rinsed in warm water
1 medium size upo, peeled, sliced
1/4 kilo pork belly, boiled till tender, cut into thick strips, reserved broth
1/4 kilo small to medium size shrimp, blanch, reserve broth
1/2 head garlic, chopped
1 large size onion, chopped
1/3 cup fish sauce
1-2 tsp. atsuete powder, annatto powder
1 small bundle spring onion chopped
salt and pepper

Ginisang Pansit Bihon with Upo - Cooking Procedure

Cooking procedure:

Using a large wok stir cook garlic in generous amount of cooking oil until it start to turn to golden brown, add in the onion and stir cook for about a minute. Add in the pork and stir cook for a minute then add in the fish sauce and stir cook for another minute. Add in 6 to 8 cups of broth from boiling the pork and shrimp, use water if not enough, add in also the annatto powder diluted in 1/4 cup of water. Bring to a boil and simmer for 1 to 2 minutes. Add in the noddles and stir cook for 2 to 3 minutes. Add in the vegetables and shrimp and continue to stir cook for 3 to 5 minutes or until the vegetables and noodles are just cooked, add more broth or water as necessary. Season with salt and pepper to taste. When ready to serve garnish with spring onion.

See other related stirfry noodles recipe:
Seafood Pansit Canton
Quick Stirfried Bihon
Crab with Sotanghon in Black Bean Sauce
Pancit Bato, Pansit Bicol
Pancit Canton and Bihon with Beef and Broccoli
Pansit Gisado (Bihon, Canton and Mixed)
Pansit Bihon Seafood
Pinoy Style Char Kuey Teow
Seafood Hokien Noodles Stirfry
Egg Noodles with Mushroom
Pinoy Style Pad Thai
Pansit Miki Gisado
Pancit Lucban, Pansit Hab-hab
Bam-e, Pansit Bisaya
La Paz Batchoy, Pansit Batchoy Mami
Vigan Miki


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