In My Kitchen

I found this at my local grocery store. This saved me a lot on gas, because I don't need to drive very far away to enjoy the food my parents use to cook when I was small. The ingredients listed are rice and water. Less is better for me, but then again, if they used less than 1 percent of something it will not be included with in the list. We (my family) been to NJ yesterday, and we passed the Asian Food Market in Plainsboro but I opt out to stop. Our children was tired and just wanted to get home after a long day playing with other children. I could have bought many Asian vegetables, but there is always another day. Here is my cook rice vermicelli. Right from the pan...lol.

(Pansit Canton & Bihon) This is what happens when I have left over noodles enough for one meal. Then I decide to cook for everyone and just one kind is not enough. What to do? Mix them together. I also find out that my pak choy goes well with this. Yummy! There is not much vegetable with this one because non in my family except myself, loves vegetables. And since I made this everyone I had to compromise. I had to soak the rice noodles on the water to make it soft. I cooked the canton noodles with the broth and I just mix them all together when the canton was done. Please remember to add some olive oil before taking it out of the pan to prevent sticking together. I have to make another one tomorrow. Enjoy!

Rice noodles mix with chayote, green beans, carrots, and shrimps. My mom used to make this with strips of pork or chicken. Every time she make chicken adobo, (this is the adobo that is cook in coconut milk with curry powder) she always leave one chicken breast to mix with bihon later on the week. I made this with chicken broth instead of regular water. It added more flavor to the noodles that way. And I precooked the vegetables and I mixed them all when the noodle softened.