Chef Smelly Makes Filipino Stir Fried Noodles


Chef Smelly made Filipino Stir Fried Noodles in honor of Filipino American History month. Click here for information about "Chef Smelly".

Chicken and Shrimp Pancit Bihon


  • 16 oz pack of rice stick bihon noodles
  • 5 cups chicken broth
  • 1/4 cup soy sauce
  • 1 onion, julienned
  • 1 red bell pepper, julienned
  • 4 carrots, grated with a food processor
  • 1/2 pound green beans, blanched and sliced on the bias
  • 1/2 delicata squash, sliced thinly
  • 12 cloves garlic, minced
  • 1 chicken, shredded
  • 2 tablespoons premium oyster sauce
  • 2 pounds large shrimp
  • 3 tablespoons butter
  • 4 tablespoons vegetable oil
  • 1/4 teaspoon red chili flakes (preferably dried thai chiles)
  • 1/4 cup calamansi juice (substitute lemon juice)
  • 1/8 cup green onions, thinly sliced
  • 1/4 cup pork rinds, crushed
  • 4 hard boiled eggs, sliced
  • 1 radish, thinly sliced
  • Salt and pepper to taste


1.Bring chicken broth to a boil. Add soy sauce, 1/2 teaspoon black pepper, then noodles. Cook 3-5 minutes, stirring frequently. Arrange noodles on a large platter.

2.Preheat a large saute pan over medium high heat. Add 2 tablespoons of vegetable oil. Pan fry onions, bell pepper, carrots, green beans, squash, 8 minced garlic cloves, salt and pepper to taste for 3-5 minutes. Add chicken and oyster sauce, toss and cook for additional two minutes. Top noodles with stir fry

3.In a large saute pan, melt butter and oil. Add 4 tablespoons of minced garlic, 1/2 teaspoon each salt and pepper, and red chili flakes. Simmer for 2 minutes. Add shrimp and cook 2-3 minutes until pink. Add calamansi juice and toss. Strain shrimp from butter sauce. Top noodles with shrimp and drizzle with 1-2 tablespoons of butter sauce.

4.Garnish dish with green onions, crushed pork rinds, eggs and radish. Serve.