This is a traditional Filipino recipe for pancit bihon. Very easy to prepare, my chewy rice noodles are tossed with vegetables and chicken, and cooked in a sweet and savory sauce. Not only is it delicious, my pancit recipe only takes 25 minutes to make from start to finish.
Why I Love This Recipe
Pancit bihon is one of those noodle recipes I enjoy making because of its savory taste and comforting element. It’s a simple dish made of rice noodle, mixed vegetables, and chicken, seasoned with chicken stock, soy sauce, oyster sauce, and sugar.
Pancit originally hails from the Philippines where Chinese migrants worked as street vendors during the Spanish colonial times. They were known as panciteros. Panciteros mainly sold meals to women who worked in cigar factories because they had very little time to cook at home. It was during this time that street food became synonymous with convenience and quality. Noodles – being one of the most convenient to-go, ready made foods – were commonly served at these food stalls.
The flavors of pancit bihon are savory, slightly sweet, and overall quite delicate. This means you can eat an entire serving without overwhelming the palate. In fact, you might find yourself reaching for seconds! Making pancit is also very affordable and can be made using ingredients you most likely already have in your fridge and pantry.
Table of Contents
Ingredients
Scroll to the bottom of this page for the full recipe steps and measurements.
- Peanut Oil: Most Asian recipes call for peanut oil for its nutty flavor. However, you can use a neutral oil such as vegetable or grapessed oil to make this dish and it will be just as good.
- Chicken Breast: I use boneless, skinless chicken breast for this recipe since the chicken needs to be cut into bite size pieces. But you are more than welcome to use bone-in with skin on if you are planning to serve it on top of the pancit. Cook your chicken in a separate pan until it’s cooked through and follow the same steps to the recipe.
- Garlic: I’m using two cloves, minced, to add a little pungency but you can use more if you are a garlic lover.
- Onion: I’m using a small yellow onion and chopping it into small pieces. If you don’t have a yellow onion but happened to have a white one, red one, or some shallots, that’s fine too.
- Bihon Noodles: Bihon noodles are thin noodles made of cornstarch and rice flour. They are very similar to thin rice noodles and vermicelli noodles which is why both make good substitutes.
- Mixed vegetables: I’m using a mix of green beans, carrots, and cabbage, but you can have fun here and come up with your own combination.
- Pancit Sauce: A mix of low sodium chicken stock, dark soy sauce, soy sauce, oyster sauce, and sugar.
- Salt and Pepper: Only add if you think it needs extra seasoning.
Other Proteins To Use Beside Chicken
Pancit can be made using any protein you like. This recipe is made with chicken but feel free to use:
- Seafood: Shrimp, squid, or a firm fish such as arctic char or salmon, work well with the flavors of pancit.
- Beef or pork: For something heavier, beef or pork will complement this noodle dish.
- Tofu or tempeh: For vegetarians or if you simply want a meat-free meal, use firm tofu or tempeh. Tvp (textured vegetable protein) also works well.
*To make this dish completely vegan, use vegetable broth and a vegan oyster sauce.
How to Make It
Scroll down to the recipe card for the full recipe.
When whipping up my bihon pancit recipe, I like to get all my ingredients laid out in front of me. Doing my mise-en-place ahead of time frees me up to pay 100% attention to the task at hand.
- Sauce. Whisk all the ingredients for the sauce in a bowl and set aside.
- Chicken. Add a little oil to a deep skillet and cook the chicken. Transfer the chicken to a plate and set aside.
- Garlic and onions. Cook the garlic and onion until they are fragrant.
- Cooked chicken and veggies. Return the chicken to the skillet and add the vegetables. Stir fry until the vegetables are soft but still yielding a little crunch.
- Add the sauce. Whisk the sauce, add it to the pan, and bring it to a boil.
- Cook the noodles. Add the rice noodles and gently press them down so they are evenly coated with the liquid. Cook until the noodles are tender.
- Season and serve. Turn the heat off and transfer the dish to a serving bowl or plate. Serve with soy sauce and lemon wedges.
Expert Cooking Tip
Perfectly cooked vegetables: Getting the right texture for the vegetables is quite important for this recipe. You want the vegetables to be tender but still yield a slight crunch, which is why they are added later during the cooking process. 2 to 3 minutes should be plenty of time to start them off before the sauce is added. The balance between moist and tender chicken and slightly crunchy veggies makes every bite enjoyable.
Storage And Reheating
Fridge: Let the dish cool to room temperature and transfer it to an airtight storage container. Refrigerate for up to 3 days.
Freezer: It’s best not to freeze this dish because the texture of the noodles will deteriorate.
Reheating: To reheat from the storage container (make sure it’s microwave safe), slightly open the lid and microwave on medium or high for 1 to 2 minutes. Or transfer the noodles to a microwave safe bowl or plate and cover the dish with a damp paper towel to prevent the noodles from drying. Microwave on medium or high for 1 to 2 minutes.
What to Serve With It
Bihon pancit is a filling dish that is usually served as a main. But it does pair well with plenty of side dishes, especially Asian ones! Some of my favorites are:
- Pandesal (Filipino breakfast roll)
- Chinese eggplant with garlic sauce
- Dry-fried green beans
- Smacked cucumber with chili oil
- Chicken egg foo young
- Green salad with restaurant-style Japanese ginger dressing
More tasty noodles dishes you might like: Dan dan noodles, spicy miso ramen, kimchi udon, shrimp chow mein, Singapore chow mei fun, and fried noodles with soy sauce.
Frequently Asked Questions
Since the noodles cook by absorbing the sauce, you may just need to add a bit more broth. Even though I have the measurements dialed in for this recipe, I usually keep about a half-cup of chicken broth on hand just in case I need a bit more. Add a little at a time if needed, until the noodles are tender – but not so much that your pancit turns out soupy.
Overcooking: Tossing the the noodles in the skillet for too long can overcook the noodles and give them a mushy texture. Too old: Noodles that are 2-3 years or older can yield a mushy texture once cooked. Dry noodles should also be kept somewhere dry and cool place to prevent humidity from affecting their texture.
Regular soy sauce: yes. (Although, celiacs can substitute liquid aminos or tamari instead). Soy sauce brings needed salt and umami to the dish. Dark soy sauce: optional. Dark soy sauce is mildly savory and a little sweet. It is used as a food coloring as much as it is for flavor. Dark soy introduces a dark, tawny color to dood. If you don’t have dark soy sauce on hand, don’t worry. Since I only use 2 tablespoons in my pancit recipe, you can just use regular soy sauce. The end dish will be lighter in color, but just as tasty.
No, pancit canton is not the same as pancit bihon. The main difference between the two is the type of noodles used. Pancit bihon calls for bihon noodles (thin rice vermicelli, sometimes called rice stick noodles), whereas pancit canton uses flour stick noodles. These pre-fried wheat based noodles are closely related to lo mein noodles.
Pancit palabok is made using rice stick noodles that are then covered in a thick and gooey shrimp gravy.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Bihon Pancit (Filipino)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Noodles
- Method: Stir frying
- Cuisine: Filipino
Description
A sweet and savory Filipino pancit recipe ready in less than 25 minutes. Plus, it requires minimal effort and uses easy to find ingredients.
Ingredients
- 1 tablespoon peanut oil or vegetable oil
- 1 pound boneless, skinless chicken breast, sliced into bite size pieces
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 8 ounces pack bihon noodles, vermicelli noodles or rice noodles
- 1 1/2 cups mixed vegetables such as carrots, cabbage and green beans, scallions, chopped bite size
- Salt and pepper, to taste
- Lemon wedges (optional)
Pancit sauce:
- 2 cups low sodium chicken stock or vegetable stock for vegan
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce or 1 tablespoon soy sauce mixed with 1/2 teaspoon sugar for vegan
- 1 teaspoon sugar
Instructions
- Cook the chicken. In a wok or a large deep skillet over medium heat, add oil and chicken and cook until tender. Once cooked, transfer the chicken to a plate and set aside.
- Cook the garlic and onions. In the same skillet, add the garlic and onion and cook for 2 minutes.
- Add the cooked chicken and veggies. Return the cooked chicken to the skillet and season with a little salt and pepper. Stir in the veggies and cook for 2 to 3 minutes or until they have begun to soften.
- Sauce. Add all the ingredients for the pancit sauce and bring to a boil.
- Add the noodles. Once the sauce is boiling, add the rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3 to 4 minutes). Add more stock (or water) if the dish is dry.
- Season and serve. Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.
Notes
Save leftovers in an airtight storage container and refrigerate for up to 3 days. To warm up the leftovers, microwave with the lid on for 1-2 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 506
- Sugar: 3.4g
- Sodium: 1022mg
- Fat: 8.1g
- Saturated Fat: 1.6g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 68.9g
- Fiber: 6g
- Protein: 36.7g
- Cholesterol: 82.7mg
Questions and Reviews
Hi! I’ve been looking for a pancit recipe to try and can’t wait to o make this one!! Would leaving out the chicken affect he taste at all? Could I just add for veggies?
Thanks so much!!
Hi Kyla, you don’t need to use chicken to make this recipe, all veggies tastes just as woderful! 🙂
I have tried pancit a number of times throughout the years and I find the thicker the noodle the more I enjoy it. Which of the noodles the recipe lists would be the thickest?
If you like thick noodles I would recommend looking at chow fun noodles or any type of rice noodles that are flat. I bought these from Amazon – https://www.amazon.com/Stick-Noodles-Royal-Elephant-brand/dp/B017H0LGIU/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1494436379&sr=1-6&keywords=thai+rice+noodles and really enjoy cooking with them. I’ve never made pancit using thick noodles but these ones are not as wide as the chow fun and have a great texture.
This is the beauty about pancit. It is so versatile and you can put almost any vegetable on it. We would usually whip this up if we have a number of leftover veggies and it’s done within 20-30 minutes (including prep). Thank you for sharing this and this is such an amazing recipe. 🙂
One thing I would usually also do is to add 1-2 teaspoons of toasted sesame oil on the end just before serving. It just brings another depth of flavor into the dish. (just be careful not to put a lot as it tends to overpower the dish). 🙂
Can I use vermicelli bean thread for this recipe? And would I prepare it the same or do I have to soak the bean thread vermicelli first?
Hi Sherri, using vermicelli bean thread with the same preparation should work just as well 🙂
This is IT!!! Have been searching for years for the perfect pancit recipe……I use bagged coleslaw mix for the cabbage and carrots……convenient …delicious
Thanks for posting such a great recipe. While it is simple (one cutting board, one pan) it has endless options. I’ve made it twice now throwing in whatever veggies we have in the fridge and it has been a winner.
I’ve made this recipe twice and both times it’s turned out incredibly salty to the point where it’s inedible. what am I doing wrong??? are the sauce measurements tbsp or tsp?
Hi Elisa, the measurements are in tablespoons. I’m wondering if it could be the soy sauce you are using – can you tell what type it is? Light soy is much saltier than regular soy and dark soy has a sweet element to it. I’m also using low sodium chicken stock. Let me know as I’d love to help you figure out what can be the cause for the over saltiness.
We just finished trying this, & it’s definitely a keeper! I added celery & mushrooms, left out the green beans since I didn’t have any on hand. Thinking I might try shrimp next time I make it!
Shrimp will be delicious with bihon! I love that everyone is adding their own personal touch to this recipe, and I love that you’ve added more veggies!
Hi, do you break up the noodles or leave them long?
Hi Aaron, I leave them long or cut them in half. It’s easier to eat that way 🙂
This sounds amazing! I’m finding it rather difficult to track down the dark soy sauce. Is there a substitute that I could use?
Hi Kristi, you can use regular soy sauce and add a dash of sugar. You can also buy dark soy sauce online, Amazon has some really good options 🙂
Sarap!! I am going to make this tomorrow! Love the recipe and history lesson! Salamat
Really enjoyed this recipe! Instead of chicken I used cubed tofu – and the hubs approved! We’ve made it multiple times with whatever veggies are on hand, and it’s been great every time! (and we use Siracha, too!)
Hi Jayma! I agree about sriracha making a delicious addition to the dish and I too, really enjoy adding more veggies to this recipe. It’s such a versatile one, I’m happy to see that you are adding your own twist to it. Thank you for sharing!
We loved this! I bought cellophane vermicelli and they worked perfectly. I also substituted thin asparagus for the green beans. Cabbage, onions, carrots and asparagus. I also added minced ginger with the garlic. We put dobs of srirracha sauce on our plate to dip the forkfuls in.
I quickly put this in the keeper binder. Thanks so much for a winner!
Thank you Sherry! We also put sriracha on our pancit – on everything actually hehe! It’s so good! 🙂
Thank you for the recipe! It really is delicious!
I made it with mushrooms and colorful tiny peppers and it also turned out great
Thanks for sharing Ines!
Awesome! I love reading the popular Filipino dish. looks delicious.
For the vegetables, could you add bamboo shoots and snow peas to this recipe? Or would that change the whole flavour?
Thank you!
This recipe looks amazing and I can’t wait to make it!
Hi Melissa! I love both bamboo shoots and snow peas so I would say go for it!
My best friend was Filipino and growing up, I had dinner at their house a lot! I always loved the food so I am super excited that you posted this recipe! I will be a pro in no time!!!
Wonderful Caterina!
About 33 years ago I stayed after school in 5th grade for a cooking class. After all that time I realize now that we made pancit. The teacher cut the carrots in the shape of flowers. This recipe really brought me back to that great memory. I having been searching for the perfect pancit recipe and I found it here. So very good! Thanks for the great recipe.
I’m so happy you found what you were looking for Jamie! I had the same thing happen to me but with a red curry soup I had back in the day when I was in high school. A friend of mine posted a similar recipe on Facebook not too long ago so I jumped on it and made a few tweaks. It turned out almost exactly how I remembered it so I totally understand how you feel!
Excellent. This is the real deal
Ooooh this looks amazing! I love bihon noodles but usually have them with Japanese food. Can’t wait to try this, thanks for sharing!!