This Pancit Bihon recipe brings together everything I love about Filipino comfort food—light noodles, fresh veggies, and big flavor without feeling heavy. It’s one of those dishes that tastes like pure comfort but still somehow feels healthy and energizing. I was first introduced to this exact version by a Filipino friend, and let me tell you, it’s been a staple in my kitchen ever since. If you’ve been looking for an easy, flavorful pancit dish that feels like a big warm thank-you on a plate, this is the one.
Love asian noodle dishes? Try my Chicken Mei Fun Recipe too!
This recipe for Pancit Bihon Guisoado (Gisado) comes from a place of appreciation and serves as a thank you for hospitality.
I feel incredibly lucky to have had the opportunity to try it and feel even luckier to have had this exact Filipino Pancit Recipe made for me on a regular basis by a Philippine Native. When I first arrived in Texas, I was greeted with Texas BBQ and Filipino food.
Two of the greatest cuisines I've ever had.
Need an appetizer to serve with your Pancit? Try this Homemade Dynamite Lumpia!
Jump to:
Why You'll Love This Pancit Bihon Recipe
Pancit Bihon, also known as Pancit Bihon Gisado, is a light Filipino dish that is incredibly easy to make. Not to mention, very healthy. One of the best parts of this recipe is that it's easy to scale up or down. So, feeding a large crowd, having leftovers for the week, or meal prepping makes this a go-to dish. On the other hand, if you need a good Sunday meal for the family, this will also work perfectly.
Pancit is almost always found at major celebrations like reunions, weddings, or any Filipino party. So get ready, because the party is just getting started!
If you're looking for more Filipino dishes, you may also like Instant Pot Pork Adobo!
What is Pancit Bihon
Pancit Bihon is a classic Filipino noodle dish made with thin rice vermicelli, tender meat, fresh vegetables, and a savory soy-based sauce. It’s one of the most beloved versions of pancit, a family of noodle dishes served at celebrations, gatherings, and pretty much any Filipino event where good food is involved. The word bihon refers to the super thin rice noodles that give this dish its light, springy texture and ability to soak up every bit of flavor. Simple, comforting, and endlessly customizable, Pancit Bihon is Filipino comfort food at its finest — delicious on its own and even better shared with friends and family.
Another classic to try is Filipino Chicken Curry. It's mild, creamy, and has a ton of flavor.
Pancit Ingredients
Pancit Bihon Noodle: The noodles are the most important parts of a Pancit recipe. For Bihon, use Filipino Noodles labeled Bihon or Rice Vermicelli Noodles. These are extremely thin rice noodles and can be found in most Asian markets, or you can order them online.
Meat: Frozen chicken breast sliced very thinly. Shrimp is also very commonly found in Pancit recipes. However, it is not a must.
Vegetables: Pancit recipes vary quite a bit, so you can definitely be creative here. I used fresh green beans or bean sprouts, carrots, cabbage, onion, and garlic.
Sauce: For the Pancit Bihon sauce, I use Chicken Bouillon Powder, Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Black Pepper, Salt, Accent and Water. Mix it all together, and you've got a delicious Pancit sauce.
See the recipe card below for full information on ingredients and quantities.
Looking for other excellent Wok Recipes? Check out this Yellow Thai Curry Recipe!
How to make Pancit Bihon
1. Soak the Rice Vermicelli
Place the rice noodles in a bowl of cold water and let them soak for at least 30 minutes.
2. Cook the Chicken (and Shrimp)
Heat olive or vegetable oil over medium-high in a large wok. Once the oil is heated, add the chicken, season lightly with salt and black pepper, and continue cooking until the chicken is cooked through and lightly browned.
3. Add the Aromatics and Vegetables
Add the onion and garlic, sautéing for just a couple of minutes until the garlic is aromatic. Now add the vegetable mix and continue sautéing until the vegetables begin to soften.
Stir the cooked chicken into the vegetable mixture.
4. Add the Cabbage
Add the cabbage to the chicken and vegetable mix and continue to sauté until the cabbage begins to cook down.
5. Stir in the Sauce
Whisk together all the sauce ingredients, pour it over the chicken and veggies, then stir to combine.
6: Add the Noodles and finish Cooking
Drain the noodles, add them to the wok with about 2 cups of water, cover, and cook for 5-6 minutes. Stir the noodles occasionally until they begin to pull apart, and incorporate them with the rest of the ingredients.
Serve the Pancit Bihon hot with lemon or lime wedges to squeeze over the dish.
Expert Tips
- Be sure to soak the noodles before cooking the Pancit.
- Rice Vermicelli noodles are essential to this authentic pancit recipe and cannot be substituted with other noodles if you want a traditional Pancit Bihon.
- If you need other asian recipe ideas, this Leftover Pulled Pork Fried Rice is one of my family's favorites!
Recipe FAQs
Yes! You can skip the shrimp entirely and use only chicken. The noodles and sauce still carry tons of flavor.
Use Filipino rice vermicelli labeled “Bihon.” Thicker rice sticks won’t give the same texture.
Yes. Soaking helps the noodles soften evenly and prevents clumping in the wok.
Absolutely. It reheats beautifully and is a popular meal-prep dish in Filipino homes.
Serve with lemon or lime wedges, lumpia, fried rice, or any Filipino party dishes.
More Recipes You'll Love
If you made this Pancit Bihon Recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
Traditional Pancit Bihon
Ingredients
- 8 Oz Filipino Bihon Noodles
- ½ lb Chicken Breast - thinly sliced
- ½ lb Small Shrimp - deveined/tail-off
- 8 Oz Fresh Green Beans - sliced
- 1 Whole carrot - diced, cubed, or shredded
- ½ Head of Cabbage - Sliced into chunks
- 1 Yellow Onion - finely diced
- 1 ½ tablespoon Minced Garlic
- ½ teaspoon Black Pepper
- ¼ teaspoon Salt
Pancit Sauce
- 1 tablespoon Chicken Bouillon Powder
- 3 tablespoon Dark Soy Sauce
- 2 tablespoon Soy Sauce
- 2 tablespoon Oyster Sauce
- 3 Cups Water
- 1 teaspoon Accent (Optional)
Extras
- Oil for Sautéing
Instructions
- Before starting the cooking process, add the rice vermicelli noodles to a cold bowl of water and allow them to soak for at least 30 minutes.
- Begin by heating olive or vegetable oil over medium-high in a large wok. Once the oil is heated, add the chicken, season lightly with salt and black pepper, and continue cooking until the chicken is cooked and lightly browned. Add the Shrimp to the chicken and continue cooking until the shrimp is cooked through.
- Next, add the onion and garlic sautéing for just a couple of minutes until the garlic is aromatic. Now add the vegetable mix and continue the sautéing process until the vegetables have started to soften and the cabbage has cooked down.
- Whisk together all of the sauce ingredients, pour it over the chicken and veggies, then stir to combine.
- Lastly, drain the noodles, add them to the wok with about 2 cups of water, cover and allow them to cook for about 5-6 minutes. Stir the noodles occasionally until they begin to pull apart and incorporate with the rest of the ingredients.
- Serve the Pancit Bihon hot with lime wedges for squeezing over the dish.
Video
Notes
- Be sure to soak the noodles before cooking the Pancit.
- Rice Vermicelli noodles are essential to this recipe and cannot be switched out for others if you want a traditional Pancit Bihon.
Leave a Reply