Chopsuey with Bihon

Having pork in our meals for 2 consecutive days made me feel bloated. So I suggested having Chopsuey for our last night’s dinner. But as usual, my husband cannot bear eating plain vegetables, so he recommend to put chicken liver, quail eggs and small amount of bihon noodles in it. OK, so my chopsuey will turn-out to be Pancit bihon? Chicken liver and quail eggs are fine, since it blends well with the vegetables for chosuey, but bihon, it will make my original dish to another kind…. He even defended that it will still be chopsuey since there will be more vegetables than the bihon…. Yeah right!

So, we ended-up having Pancit Chopsuey, side-dished with fried tofu. Yes, I cooked 2-in-1 dish. So if you prefer chopsuey, just remove the bihon in the ingredients, or if you prefer pancit bihon, you can add some more bihon noodles in my recipe. =D


  • 2 tablespoon garlic
  • 1 medium onion - chopped
  • 1 tablespoon cornstarch
  • 2 tbsp sweet soy sauce
  • ½ piece cabbage, chopped
  • 1 cup green bell pepper,sliced
  • 1 ½  cup snow peas
  • 1 cup carrots, sliced
  • 1 cup celery - chopped
  • 1 ½  cup young corn
  • 1/2 kg chicken liver, sliced
  • 2 cups quail eggs - cooked - remove shells
  • 1 cup mushrooms - sliced
  • 2 cups water
  • 1 chicken cube / chicken stock powder
  • 3 cups of bihon - soak the bihon noodles to soften for 5 minutes before putting in the wok
  • salt and pepper

  1. Saute the garlic and onion.
  2. Put-in the chicken liver and let cook for 5 minutes.
  3. Pour 1 cup of water and bring to boil. Cover the pot and simmer for 5 minutes.
  4. Add the sweet soy sauce and simmer for 2 minutes.
  5. Put-in the carrots,young corn, snow peas, mushrooms and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
  6. Add celery and cabbage.
  7. Sprinkle some salt and pepper. Mix well.
  8. Dilute the cornstarch in 1 cup of water then pour mixture in the pot.
  9. Add quail eggs and soft bihon. Mix well and let it simmer for 2-3 minutes.
  10. Serve and enjoy!

1 comment:

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