Oh, Filipino Pancit Bihon! Just saying the name takes me back to my lola’s kitchen, where the smell of garlic sizzling in hot oil would make my stomach growl before I even saw the noodles. This classic Filipino stir-fry is my ultimate comfort food—quick to make, packed with flavor, and endlessly adaptable. Whether it’s a busy weeknight or a big family gathering, a heaping plate of these thin rice noodles tangled with crisp veggies and juicy shrimp or chicken always hits the spot. Trust me, once you taste that perfect balance of savory soy sauce and tender noodles, you’ll understand why this dish is a staple in Filipino homes.
Why You’ll Love Filipino Pancit Bihon
This dish isn’t just food—it’s pure joy on a plate! Here’s why it’s my go-to:
- Lightning fast – From soaking the noodles to serving, you’re eating in 30 minutes flat (perfect for those “what’s for dinner?!” panic moments).
- Flavor bomb – That magical combo of garlicky soy sauce and sweet shrimp? I swear my taste buds throw a party every time.
- Kitchen chameleon – Out of chicken? Use pork. No shrimp? Tofu works! It’s the ultimate “clean out the fridge” hero.
- Crowd pleaser – I’ve never met anyone who didn’t go back for seconds (or thirds… no judgment here).
Seriously, once you master this recipe, you’ll be making it weekly—I know I do!
Ingredients for Filipino Pancit Bihon
Alright, let me share exactly what you’ll need to make pancit bihon that’ll taste just like my lola’s – I’ve learned through trial and error that these measurements matter!
- 200g bihon (rice noodles) – Look for the thin, translucent ones labeled “rice sticks” at Asian markets
- 2 tbsp cooking oil – I use canola, but any neutral oil works
- 4 cloves garlic, minced – Don’t skimp here! More garlic means more flavor
- 1 onion, sliced – Yellow onions are perfect, sliced thin so they melt into the dish
- 100g chicken breast, sliced thin – Cut against the grain for tenderness
- 100g shrimp, peeled – Medium-sized shrimp work best – leave tails on for extra flavor
- 1 cup cabbage, shredded – About 1/4 of a small head, cut chiffonade-style
- 1 carrot, julienned – Makes the dish prettier and adds crunch
- 1 bell pepper, sliced – I use red for color, but any color works
- 2 tbsp soy sauce – Silver Swan brand is my family’s favorite
- 1 tbsp oyster sauce – The secret ingredient for depth of flavor
- 1 cup chicken broth – Homemade is best, but store-bought works in a pinch
- Salt and pepper to taste – I always taste before adding more
See? Simple ingredients with big flavor potential. Now let’s get cooking!
Equipment You’ll Need
You don’t need fancy gadgets to make great pancit bihon—just these kitchen essentials:
- Large wok or deep skillet – Big enough to toss everything without spilling (I learned that lesson the messy way!)
- Tongs or chopsticks – Perfect for mixing those slippery noodles
- Sharp knife – For prepping all those veggies and proteins
- Mixing bowl – Where the noodles take their quick soak
That’s it! Now you’re ready to stir-fry like a pro.
How to Make Filipino Pancit Bihon
Okay, here’s where the magic happens! Follow these steps carefully, and you’ll have perfect pancit bihon that’ll make your whole kitchen smell incredible. I’ve made this recipe dozens of times (sometimes half-asleep at midnight), and these techniques never fail me.
Preparing the Noodles
First things first – those delicate rice noodles need some TLC. Place them in a large bowl and cover with warm (not boiling!) water. Set your timer for exactly 10 minutes – any longer and they’ll turn to mush, any shorter and they’ll stay too firm. While they soak, give them a gentle stir halfway through to make sure they’re evenly hydrated. When time’s up, drain them completely in a colander and toss with a bit of oil to prevent sticking. This step is crucial for that perfect al dente texture!
Cooking the Proteins and Vegetables
Heat your wok or skillet over medium-high and add the oil. When it shimmers, toss in the garlic and onion – you’ll know it’s ready when the garlic turns golden and the whole kitchen smells amazing (about 1 minute). Add the chicken first since it takes longer to cook, stirring until it loses its pink color (2-3 minutes). Then throw in the shrimp – they’ll turn pink and curl up when done (another minute or so). Scoot everything to one side and add the veggies. I like my cabbage and peppers still crisp, so I only cook them for about 2 minutes until they’re bright and slightly softened.
Combining Everything
Now the fun part! Pour in the soy sauce, oyster sauce, and chicken broth – listen to that sizzle! Stir everything together and let it bubble for 30 seconds to blend the flavors. Add your drained noodles and use tongs to gently toss everything, coating each strand evenly with that savory sauce. Keep tossing for about 2 minutes until the noodles have absorbed most of the liquid but still have a nice bounce when you bite them. Taste and adjust seasoning with a pinch more salt or pepper if needed. And voila – pancit perfection in minutes!
Tips for Perfect Filipino Pancit Bihon
After burning my share of noodles and learning from mistakes, here are my hard-earned secrets for pancit bihon that’ll make your Filipino friends nod in approval:
- Noodle watch – Set that timer! Over-soaked bihon turns mushy—10 minutes max in warm water.
- Sauce control – Add soy sauce gradually. You can always add more, but you can’t take it out!
- High heat is right – That sizzle means you’re caramelizing flavors, not steaming veggies.
- Tongs are your BFF – Gentle flipping prevents broken noodles—no violent stirring!
- Rest = flavor – Let it sit 5 minutes off heat before serving—the noodles absorb every last drop of deliciousness.
Oh, and a squeeze of calamansi at the end? Absolute game-changer!
Variations of Filipino Pancit Bihon
The beauty of pancit bihon? It’s basically a choose-your-own-adventure dish! Here are my favorite twists:
- Vegetarian delight – Swap chicken and shrimp for extra-firm tofu (press it first!) and mushrooms. My meatless Mondays love this version.
- Pork power – Thinly sliced pork belly or Chinese sausage adds incredible richness—my uncle’s signature move.
- Citrus zing – A big squeeze of calamansi or lime at the end brightens everything up. My mouth’s watering just thinking about it!
- Extra crunch – Toss in bean sprouts or snow peas in the last minute of cooking. So satisfying!
See? One recipe, endless possibilities. What’ll you try first?
Serving Suggestions for Filipino Pancit Bihon
Oh, you can’t just serve pancit bihon alone—it’s meant to be shared! My family always pairs it with crispy lumpia (those golden fried spring rolls) for the ultimate Filipino feast. For simpler meals, a scoop of steamed rice on the side balances the flavors perfectly. At parties, I garnish the pancit with lemon wedges and extra green onions—makes it look fancy with zero effort. Trust me, this dish disappears fast, so make extra!
Storage and Reheating
Here’s my foolproof method for keeping leftover pancit bihon tasting fresh: transfer it to an airtight container while still slightly warm (not hot!) and it’ll stay good in the fridge for up to 3 days. When reheating, skip the microwave—those noodles turn rubbery! Instead, toss it in a hot pan with a splash of water or chicken broth. Stir-fry for 2-3 minutes until piping hot all through. Pro tip: The flavors actually deepen overnight—somehow it tastes even better the next day!
Nutritional Information
While every batch of pancit bihon differs slightly based on ingredients used, this dish generally offers a good balance of carbs and protein with those vibrant veggies mixed in. Of course, my lola would say “Just enjoy—good food feeds the soul first!”
FAQ About Filipino Pancit Bihon
Q1. Can I make pancit bihon with just shrimp or just chicken?
Absolutely! My cousin actually prefers it shrimp-only—just double the amount (about 200g total). The key is to cook the shrimp just until pink to keep them juicy. Chicken-only works great too—I often use thigh meat for extra flavor when that’s all I have on hand.
Q2. My noodles keep sticking together—what am I doing wrong?
Oh honey, I’ve been there! First, make sure you’re draining them really well after soaking—I sometimes pat them dry with paper towels. Tossing them with a teaspoon of oil right after draining helps too. And when stir-frying, keep everything moving constantly with those tongs!
Q3. Is there a gluten-free version of pancit bihon?
Yes! Traditional bihon noodles are actually gluten-free since they’re made from rice. Just swap the soy sauce for tamari or coconut aminos (about 1 tbsp less since they’re saltier), and make sure your oyster sauce is gluten-free too. My celiac friend loves this version!
Q4. Can I freeze leftover pancit bihon?
Honestly? I don’t recommend it—the noodles get weirdly mushy when thawed. But leftovers keep beautifully in the fridge for 3 days! Just reheat in a pan with a splash of broth to bring it back to life. The veggies stay surprisingly crisp!
30-Minute Filipino Pancit Bihon Recipe – Irresistible Comfort!
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A classic Filipino stir-fried noodle dish made with thin rice noodles, vegetables, and meat or seafood.
Ingredients
- 200g bihon (rice noodles)
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 onion, sliced
- 100g chicken breast, sliced
- 100g shrimp, peeled
- 1 cup cabbage, shredded
- 1 carrot, julienned
- 1 bell pepper, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Soak bihon noodles in warm water for 10 minutes. Drain and set aside.
- Heat oil in a pan. Sauté garlic and onion until fragrant.
- Add chicken and shrimp. Cook until lightly browned.
- Stir in cabbage, carrot, and bell pepper. Cook for 2 minutes.
- Pour soy sauce, oyster sauce, and chicken broth. Mix well.
- Add soaked bihon noodles. Toss until noodles absorb the liquid.
- Season with salt and pepper. Cook for another 2 minutes.
- Serve hot.
Notes
- You can use pork or tofu as alternatives.
- Adjust soy sauce based on your preference.
- For extra flavor, add calamansi juice before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Filipino Pancit Bihon, rice noodles, stir-fry, Filipino cuisine