Rice stick/s are noodles made from rice flour and water. They are eaten as part of a stir fry, soup dish, or salad in Asian cuisines. They are sold in different widths and under different names in various Asian countries and Asian stores here in the United States.

Pancit bihon guisado or Sauted Rice Stick is quick and easy to cook. And more importantly, hubby loves it, so I have been cooking it quiet a lot now. I am positive you will like it too, so I am sharing this easy recipe:

Ingredients

1 pack or 227 gms. Rice stick noddles
1 tbsp. cooking oil
1 medium-sized onion
1 cup pork or chicken meat
3 tbsp. shelled shrimp
1/2 cup carrots
1 cup shredded cabbage
5 tbsp. soy sauce
2 1/2 cups soup stock
1/2 tsp. salt
1/2 tsp. black pepper
2 tsps. oyster sauce
1/2 cup sweet peas
slices of lime for garnishing

Procedure

1. Saute garlic and onion until golden brown in a frying pan.
2. Add meat and shrimp. Season with oyster sauce, pepper, salt and soy sauce.
3. Add vegetable and soup stock. Bring to a boil.
4. Remove meat and vegetable from the mixture.
5. Cook noodles (which has been pre-soaked in cold water) in sauce for 3-5 minutes.
6. Remove cooked noodles from the frying pan and arrange it on a platter.
7. Sprinkle meat and vegetable on top of noodles.
Garnish with kalamansi (Philippine lemon) if desired.

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