Help the HSRC and APCC celebrate May as Asian American, Pacific Islander, and Desi American Heritage Month with this delicious collaboration recipe.

Pancit bihon (guisado) is a sautéed rice noodle dish that has been adapted from Chinese immigrants in the Philippines. The noodles are mixed with soy sauce, meat (pork and chicken) and vegetables, served with sliced lemons on the side. This dish is served during celebrations, namely birthdays because the noodles represent longevity and good health. To me, this dish epitomizes family, because on the rare occasions when I would have extended family come together, it would be on my birthday, and although, my Filipino grandmother (may she rest in peace) would often cook traditional food for me, she only made pancit on my birthday. This dish is very light to eat, and whenever I think of it, I remember how carefree I feel with my entire family. – Sara Kathleen Tajanlangit

In this recipe from Caroline Phelps at the pickledplum blog (linked below), she demonstrates how quick and easy delicious noodle-based recipes can be once you learn how to make them.

https://pickledplum.com/pancit-recipe-filipino/

To use tofu in place of chicken or pork, here are instructions for preparing the tofu:

1. Open the tofu package and drain the liquid.
2. Remove excess liquid from the tofu. You can do this different ways. Method 1: Wrap tofu in paper towel and leave for about 10 minutes. Method 2: press tofu under a plate with a weight like a can on top for about 10 minutes, drain extra liquid. Method 3: cut tofu into cubes, spread in a colander, pour boiling water over the cubes, shake off excess liquid and let drip for a few minutes.
3. Cut tofu into bite sized cubes
4. Tofu can be added to the recipe with the vegetables or it can be pan fried in a little oil then added. Tofu should be handled gently because the curd will break down.

Preview the instructions for the pickled plum recipe below:

1. Whisk all the ingredients for the sauce in a bowl and set aside.
2. Place a medium-size pan on a burner over medium heat. Add a little oil and pan-fry the chicken (or tofu) until the pieces are cooked through. Transfer them to a plate and set aside.
3. Use the same pan to add the garlic and onion, and cook for 3-4 minutes until fragrant and the onions have become translucent.
4. Return the chicken pieces (or tofu) to the pan and season with a little salt and pepper.
5. Add the vegetables and stir fry until the vegetables are soft but still yielding a little crunch.
6. Whisk the sauce, add it to the pan, and bring it to a boil.
7.  Add the dry pancit noodles to the pan and let the heat from the sauce cook them. Gently toss the noodles to make sure they are evenly coated. The noodles will get infused with tons of flavor this way as opposed to just being coated with sauce. They should be cooked in 3-4 minutes. If the noodles are still crunchy once the sauce has been absorbed, add a little stock (1/4 cup) to help them cook through.
8. Turn the heat off and transfer the dish to a serving bowl or plate. Season with salt and pepper and serve with soy sauce and lemon wedges.