Traditional Pancit Bihon

Pancit Bihon served in a large black bowl.

5 from 4 votes

Pancit Bihon is Filipino comfort food that everyone should know how to make. It's healthy, easy to prepare, and can feed a large crowd.

Prep Time10

Cook Time40

Total Time50

Course: Recipes, Stove Top

Servings: servings

Calories: 128kcal

Author: Jeremy Klae

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

Begin by combining all of your sauce ingredients in a mixing bowl. Give everything a good whisk until it's evenly combined, then set the sauce aside.
Slice the chicken into thin, evenly sized strips.
Shred the carrots, dice the onion, cut the green beans if they're too long, and slice up the cabbage.
Heat a large wok over medium-high heat and add a little cooking oil.
Add the sliced chicken and season it with salt and pepper, then stir-fry until it's cooked through.
Once the chicken is fully cooked, remove it from the wok and transfer it to a mixing bowl.
Now add a little more oil if necessary, and add the shrimp.
Cook the shrimp until they're pink, opaque, and cooked through. Then remove them from the wok and add them to the bowl with the chicken.
Add the green beans, onions, and carrots to the wok. Sauté everything until the vegetables begin to soften and the onions start turning translucent.
Once the onions have softened, stir in the fresh minced garlic and Continue cooking just until the garlic becomes fragrant.
Add the cabbage in batches, stirring each batch into the vegetables already in the wok.
As the cabbage cooks, it'll begin to soften and shrink down, making room for more. Continue adding the cabbage until everything has been incorporated.
Once all the vegetables are cooked to your liking, transfer them to a large mixing bowl and set them aside.
Pour the sauce we prepared earlier directly into the wok and bring it to a boil.
Begin adding the dry Pancit Bihon noodles and use a pair of small tongs to gently move the noodles around, separating them as they begin to soften.
Continue gently stirring and separating the noodles until they're tender and have absorbed most of the sauce.
Add the cooked chicken and shrimp back into the wok.
Gently stir them into the noodles until they're evenly distributed and then start adding the cooked vegetables in batches.
Continue working in batches until all the cabbage, carrots, green beans, and onions are evenly incorporated.
Once everything is combined and heated through, turn off the heat and serve with fresh lime wedges.

Video

Notes

Cook the Noodles Directly in the Sauce: There's no need to soak the rice vermicelli before cooking. Adding the dry bihon noodles directly to the seasoned cooking liquid allows them to absorb the flavors of the soy sauce, oyster sauce, and chicken bouillon as they soften.

Use the Right Noodles: Look for thin Filipino rice vermicelli labeled Bihon. These noodles are different from the thicker rice sticks used in dishes like Pad Thai. Using the correct noodles gives Pancit Bihon its characteristic light texture.

Keep an Eye on the Liquid: Rice vermicelli absorbs liquid quickly, especially as it begins to soften. Make sure the noodles have enough sauce to cook evenly, adding a small splash of hot water if the wok becomes too dry before the noodles are tender. Avoid adding too much liquid at once, or the finished dish may become watery.

Don't Overcook the Vegetables: The cabbage, carrots, and green beans should be tender but still have a little texture. They'll continue cooking briefly after the sauce and noodles are added, so there's no need to cook them until completely soft beforehand.

Use a Large Wok or Deep Skillet: Pancit Bihon makes a generous batch, and the noodles take up quite a bit of room before they soften. A large wok makes it easier to toss everything together without spilling ingredients over the sides.

Separate the Noodles Gently: As the dry noodles absorb the sauce, they'll become flexible and easier to separate. Use tongs or two large utensils to gently lift and toss them with the chicken, shrimp, and vegetables. Avoid aggressively stirring the noodles while they're still stiff because they can break.

Adjust the Seasoning at the End: Soy sauce, oyster sauce, and chicken bouillon all contribute saltiness. Taste the finished Pancit Bihon before adding additional salt. A squeeze of fresh lime or lemon juice just before serving also helps balance the savory flavors.

Don't Overcook the Shrimp: Shrimp cooks quickly and can become rubbery if left over high heat too long. Cook it just until opaque and cooked through, and avoid unnecessary additional cooking while finishing the noodles.

Nutrition