Inspired by pancit bihon, I sort of made it my own little Chinese/Vietnamese-style dish (I wanted something like…

Inspired by pancit bihon, I sort of made it my own little Chinese/Vietnamese-style dish (I wanted something like this here: https://goo.gl/4T5xXV) w/brown rice stick noodles, baby bok choy instead of cabbage (which I really prefer), and went down a weird avenue into China by adding a teeny bit of Hoisin (don’t have oyster sauce), sesame oil, and sliced water chestnuts. Turned out delish, even if not authentic. Original recipe:  http://goo.gl/R2zBpT, courtesy of Connie Thornley!

1. Terry McNeil | January 29th, 2016

   Now that looks completely delicious! 🙂

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2. Cee Thorn | January 29th, 2016

   Wow, that sounds/looks so delicious! I’ve never seen brown rice noodles, where do you buy them from? They would be much healthier than white rice for sure. That’s what I love about cooking, you can take one dish and turn it into anything your heart desires. Now I want Pancit for dinner! :))

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3. Bobbi Jo Woods | January 29th, 2016

   It turned out OK. I messed with it a bit more than I should have, thinking the noodles would suck everything up and leave the dish bland, but now it tastes weird. I know better now. I have little experience w/Asian dishes. I can make fried rice, and that shouldn’t count.

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4. Bobbi Jo Woods | January 29th, 2016

   Thanks to you, Connie Thornley – I may have never tried this. When people share, it makes it more approachable and seemingly makes it doable. 

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5. Bobbi Jo Woods | January 29th, 2016

   I used these: http://www.amazon.com/Annie-Chuns-Brown-Noodles-Maifun/dp/B0048IAIQ6 – just to show you the exact product–I paid $3.79 for a box at my local store, but if you use them a lot, Amazon looks cheaper (that price is for 6)

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6. Cee Thorn | January 29th, 2016

   Well if I hadn’t met so many great cooks over in Guam I wouldn’t have tried it myself. They eat Pancit warm or cold over there. I tried it cold, but prefer it warmed up. I’m glad you aren’t afraid to try new things. I enjoy seeing the cool salads you make with things I would never think to use. :))

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7. Cee Thorn | January 29th, 2016

   I’ll add them to my never ending list at the Zon! I try to buy ahead when I can, and I have a once a month pantry box delivered. Love the Zon. 🙂

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8. Bobbi Jo Woods | January 29th, 2016

   <3<3<3

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9. Noelle “Adorkable” M | January 29th, 2016

   I want that.

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10. Bobbi Jo Woods | January 29th, 2016

     C’mon over, there’s a billion tons of it

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11. Noelle “Adorkable” M | January 29th, 2016

    And I’m starving after my pathetic attempt at a run!

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12. Bobbi Jo Woods | January 29th, 2016

    If you try it my way, you might be disappointed. Hoisin sauce is not a good substitute for oyster sauce, as I’ve learned today. It adds a bit of a cinnamon/anise component that I didn’t want. I skipped the sugar called for in the traditional recipe (2nd link in the post). You may or may not like it that way.

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