If you woke up today, the Chinese Lunar New Year with absolutely nothing on your menu for the lunar New Year festivities, then don’t panic. Prosperity and good luck can still come your way via this quick, easy Pancit Bihon Noodles with Chinese Sausages and Vegetables.
“Do Filipinos celebrate Chinese New Year?” asked the vendor who sold me tikoy or nian gao, that sticky rice cake I prepare along with many other Asian dishes on this day of celebrations. Yes, most of us definitely do. After all, who would want to turn away the prospect of good fortune?
At our home in the Philippines, my parents always had a large spread of assorted dishes to celebrate Chinese New Year. We often received a large, round, light brown-colored rice cake called ‘tikoy’ from friends in the Chinese community. Our family saw this as a good sign because that meant friends were wishing us well with this symbol of abundance and prosperity.
But for today, if you are running out of time and need a quick meal this noodle dish is a great option.
I scanned the contents of my refrigerator and found an assortment of vegetables. It was a good start. More foraging in the fridge led to a pack of my dependable Chinese Sausages or lap cheong as they are known in Asian groceries. These are sweet-savory sausages of pork flavored with rice wine and seasonings. They have an outer shiny, slightly reddish glaze when cooked.
Cooking a noodle dish is easier than you think. If you can stir-fry then you can definitely cook this. Start with a good sauté of the garlic, onions, celery and scallions. Savor the delightful aroma of this mixture as it sizzles. Everything else comes together easily after that. I used pancit bihon noodles because that’s what I had in my pantry. You are free to use any other type of noodles – this is a forgiving dish. Stir the ingredients a few times around the skillet and your all-in-one meal is ready.
Even beyond a holiday this sumptuous noodle dish will be a star-attraction on your table.
Kung hei fat choi! May the Lunar New Year bring you an abundance of good luck and good fortune!
Pancit Bihon with Chinese Sausages and Vegetables
- Large skillet or Wok: 12 to 14 inches diameter
- 2 cloves garlic minced
- 1 whole white onion chopped
- 1 stalk celery chopped
- 4 stalks scallions sliced, use white parts for stir-fry, green for garnish
- 2 whole Chinese sausages (lap cheong) sliced, about 1 cup
- 2 Tablespoons soy sauce
- 2 Tablespoons Shaoxing rice wine
- 1 cup add more if noodles start to get dry after cooking organic chicken broth
- 1 cup sugar snap peas edges trimmed s
- 1 cup sliced broccoli flowerets sliced to 2-inches
- 1 cup sliced carrots
- 1 cup sliced yellow squash or zucchini
- 1 1/2 cups dried bihon noodles expands to double when cooked
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- 1/8 teaspoon sesame oil
- 1 Tablespoon fresh lemon juice
- 1 whole hard-boiled egg peeled, sliced for garnish
- 2 Tablespoons vegetable oil for stir-fry vegetable oil
- In a large skillet about 12-inches or a wok of the same size, over medium high heat, add the vegetable oil. Saute the garlic, onions, celery and scallions (white parts). Stir around for 1 to 2 minutes till onions are transparent.Add the sliced Chinese sausages. Continue stir-frying for 1 to 2 minutes till sausages look shiny and are soft.Pour the soy sauce, rice wine, organic broth and blend with the rest of the ingredients.Add the vegetables : sugar snap peas, broccoli, carrots, squash or zucchini slices. Mix gently so the vegetables do not get mushy. Cook for about 5 to 6 minutes till vegetables are almost cooked.Place the pancit bihon dried noodles into the skillet, mixing the rest of the ingredients well. Incorporate the sausages and vegetables as the noodles start to get soft in the broth. Continue cooking for 8 to 10 minutes more till noodles are soft and vegetables are ready. Season with salt, pepper and sesame oil.Garnish with hard-boiled egg slices and scallions (green parts). Sprinkle the juice of a lemon all over and serve warm.Cook's comments: Chinese sausages or ‘lap cheong’, made with pork, fat, rice wine, soy sauce and seasonings are a favorite ingredient to add to noodles, rice dishes, vegetables or steamed buns. Also known as Tsorizong Macau in the Philippines, its sweet-savory smokey flavors add a special zing to any dish. Eat the slices alone with rice or add it to entrees. These sausages are found in Asian markets. Some Asian stores sell different varieties ranging from regular with rice wine to very spicy. Be sure to read labels carefully for the correct flavor preferred. Copyright Notice: Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website, films or videos without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]