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Turkey pancit bihon

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  • 1 package of sotanghon noodles (bean thread noodles)
  • 680 grams of sliced fresh turkey breast
  • 1 onion, cubed
  • 3 cloves of minced garlic
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced celery
  • 1/2 cup julienned carrots
  • 225 grams snow peas
  • 1 cup julienned napa cabbage
  • 1 bell pepper, julienned
  • 1 package of egg fresh egg noodles
  • 1 cup of vegetable broth
  • 1/4 cup soy sauce
  • Salt/pepper to taste
  • 1 tablespoon finely cut scallion
  • 1 tablespoon finely cilantro, for garnish
  • 1 lemon


  1. In a large bowl, soak sotanghon noodles in warm water and set aside for 20-30 minutes.
  2. Heat wok with one tablespoon of oil over medium-high heat.
  3. Sauté turkey until browned and cooked. Remove and set aside.
  4. Add in onions, garlic, mushrooms, celery, carrots, peas, cabbage and pepper.
  5. Remove all ingredients and set them aside.
  6. Drain sotanghon noodles.
  7. Coat wok with one tablespoon of cooking oil and add the sotanghon noodles and the egg noodles. Toss with vegetable broth and soy sauce.
  8. Add in turkey and veggies and mix together until ready.
  9. Season with salt/pepper.
  10. Garnish with scallions or cilantro and a squeeze of fresh lemon.