Pancit Bihon is a traditional Filipino comfort food that everyone should try. It's light in texture and packs a big punch of healthy flavor. In fact, that's exactly how it tastes—like healthy comfort food in a bowl. If you're looking for the best pancit recipe, you're in the right place! Another option is the Chinese Version of Pancit Bihon which is called Chicken Mei Fun.
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.
Needing an appetizer to serve with your Pancit? Try this Homemade Dynamite Lumpia!
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Why You'll Love This 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!
Pancit Ingredients
Pancit Bihon Noodle: The noodles are the most important parts of a Pancit recipe. For Bihon, you'll want to 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!
Step-by-Step Instructions
Step 1: Place the rice noodles into a bowl of cold water and allow them to soak for at least 30 minutes.
Step 2: 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.
Step 3: 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.
Step 4: Add the cabbage to the chicken and vegetable mix and continue to sauté until the cabbage begins to cook down.
Step 5: Whisk together all the sauce ingredients, pour it over the chicken and veggies, then stir to combine.
Step 6: Drain the noodles, add them to the wok with about 2 cups of water, cover them, and 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 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 recipe and cannot be switched out for others if you want a traditional Pancit Bihon.
Recipe FAQs
Pancit Bihon translates to Rice Sticks, also known as rice noodles. The dish is made using said noodles and then sautéd(Guisoado) using a soy sauce-based sauce with chicken and/or shrimp and an assortment of vegetables.
Noodles were introduced to the Philippines by Chinese immigrants. Pancit recipes differ by region; some don't use noodles at all, depending on the available ingredients in the area.
While Pancit is a popular and typical dish in the Philippines, it's also considered Filipino comfort food. It will often be found at large events and gatherings due to the ease at which large batches can be made to feed a crowd.
The noodles used for Pancit Bihon are called rice vermicelli and are made from rice flour and water. They are very thin, glassy noodles.
The main difference between Pancit Canton and Pancit Bihon is in the noodles. Pancit Canton uses egg noodles, while Pancit Bihon uses rice vermicelli.
Pancit Canton is the most popular Pancit served in Filipino homes and restaurants. However, the texture of Pancit Bihon is a much lighter dish.
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📖 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.
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