Pancit Bihon is one of the most known and popular Filipino dishes. It is simple and a classic, but one of my favorite dishes of all time. It is the perfect noodle stir fry that is light and on the healthier side which is a nice bonus!
I grew up eating pancit bihon all the time! It was one of my mom’s favorite dishes to make for the family because it was quick and easy, and we always had leftovers for the week. Everytime I make it, it reminds me of my childhood!
Pancit bihon is always found at every Filipino gathering because it is so easy to make for a group gathering. You just need some rice noodles, choice of protein, a few chopped veggies, and some soy sauce. It is quick, easy, and convenient for dinner, a party, and it is also great for a healthy meal prep.
How to make Pancit Bihon
Pancit bihon only uses minimal ingredients. You will need a pack of bihon which are thin rice noodles. This is going to be the main ingredient. You can typically buy them at your local asian store. Next, pick a protein to use. I like to use shred white chicken for a healthier, high protein option, but chicken thighs, pork, shrimp, or beef are all great options as well. Then chop some veggies to through in it. Typically, you use shredded carrot, onion, cabbage, and green beans, but you can definitely substitute in other veggies if you would like. Other great option I have tried are snow peas, broccoli, and spinach. Let me know if you have tried other veggies and what you recommend I should try!
For seasoning, it’s really simple. Just some soy sauce, chicken stock, oyster sauce, and lemon or calamansi juice. You can also add salt and pepper to taste. Stir fry all the ingredients up, and you can have pancit bihon done in just a few minutes.
Pancit Bihon
Ingredients
- ½ package bihon noodles (Thin rice noodles)
- ½ lb chicken breast (or protein of choice)
- 1 small onion
- 2 cloves of garlic
- 1 large carrot
- 1 cup chopped green beans
- 1 cup shredded cabbage
- 3-4 tbsp soysauce
- 1 tbsp oyster sauce
- 1 tbsp lemon or calamansi juice
- ½ cup chicken stock
- salt and pepper to taste
Instructions
- Soak the rice noodle in warm water for 10 minutes and drain.
- Heat oil in a pan and sautè garlic and onions.
- Chop chicken up into bite size piece. Add to the pan and cook until golden brown.
- Add in chopped vegetables and cover pan. Let cook for 2-3 minutes.
- Pour in the soy sauce, oyster sauce, and chicken stock. Let sit for another 3-5 minutes.
- Toss in the rice noodles and let cook until everything is fully cooked.
- Stir in lemon or calamansi juice and salt and pepper.
- Serve it hot and enjoy!
Notes
- You can swap chicken for shrimp, pork, or tofu for a different protein option.
- You can get creative and use all different types of veggies!
- Leftovers can be stored in the fridge for 2–3 days and reheated in a pan or microwave.