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
Some of my fellow nurses at work would bring this as a pot luck dish and it was love at first bite. This recipe tastes like perfection. Spot on and so easy to make.
I am a big fan of pancit bihon. But I’ve become used to putting lots of kintsay (Chinese celery) to give it that distinct taste. I think the secret is also the use of patis or anchovy sauce and lots of shrimps.
This was so much like my mother’s recipe. However, I added about 1/2 pound of shrimp to the recipe. Really makes flavors pop. I used 25-30 count sizwd shrimp.
Love this recipe so much – sometimes when I make it the noodles seem very starchy and sticky – what am I doing wrong?
Hi Ambs! Do you cook the noodles together or separately from the bihon? When they do get sticky, are you using a different method than when they are not?
Ambs. Its probably that ur cooking them to long. They are nothing like semolina pasta, which takes 7-8 mins. Rice noodles cook instantly. As long as there is enough liquid.
Try heating chckn broth, separately. Bring to a boil, turn off & remive frm heat, drop in the noodles. Them add to the meat and veggies. I hope this helps.
I am making the version for 4 people…. How much cabbage, frozen green beans, and carrots, etc. I need to know how much of each…since this will be my first time making, I would like a more precise measurement…. Thank you.
Hi Ruth! The full recipe is at the bottom of the post 🙂 Plus, you can tweak the serving size by changing the scale. I hope you enjoy it!
I tried pansit years ago when my neighbors mom cooked it (authentic cooking from the phillipines ) and today my son decided he wanted lumpia and didn’t know what would be a good pair so I tried my hand at pansit for the 1st time ever and I will admit that I’m proud to say that ” I made this from scratch ” but I couldn’t have done it without this recipe. Thanks pickledplum com
Delicious! We used to get pancit from the Filipino spouses of other Navy members. This is close! Kids loved it. Easy weeknight meal.
Thank you for this recipe. My very good friend introduced us to this dish and we’ve made it many times since. It’s so versatile, too, the way you can add different veggies and broths.
That’s great Jill! Thank you for sharing that with me 🙂
Love this recipe! It is simple, quick, and tastes just like my girlfriend’s traditional Bihon Pancit!
I made this Easy Bihoh Pancit for my family and they absolutely loved it! I will be making this dish more often. Thanks for the recipe…..
This recipe is so delicious and easy to make. My 3 and 5 year old boys love too. What more could you ask for.
Please make a suggestion for a vegetarian replacement for oyster sauce.
Hi Chritine! Using soy sauce and sprinkling a little sugar instead of using oyster sauce yields a similar result. I will add the option for vegetarians 🙂
I use this & my son says it’s great.
https://shop.wegmans.com/search?search_term=vegetarian%20oyster%20sauce&search_is_autocomplete
They make vegetarian oyster sauce now. I get mine at Kroger
Today is the 3rd time I’ve made this recipe. Each time I’ve experimented with different veggies & proteins. It’s excellent every time. This is my go to recipe to use up leftover meats & veggies from the fridge. Today was left over pork chops & NY strip steak. I’v found no combination to be bad. My family loves it. And one batch feeds our family of 4 for 2 nights. If you’re on the fence, just do it. You’ll love it.
Thank you so much Bobbie!! 🙂
This looks like pure comfort food! So perfrect on a chilly day. Thank you so much.
I have never tried this recipe but I would like to do it with shrimp and Chinese sausage do I need to separate those two proteins or can I use them both in the same dish.
Hi Eva! Cook the sausage first so the shrimp doesn’t overcook. You can definitely use them together in the dish, it will be delicious!
This was a good recipe BUT something was off about it. i realized that I was using Japanese soy sauce, which I i found out is lighter than Filipino or chinese soy sauce. So I borrowed a little Filipino soy sauce from my bf and it tasted just like what I i used to eat my whole life. Next time I will use Filipino soy sauce. This is also the darkest pancit I’ve ever seen, I think the dark soy can be left out or replaced without with regular, but of course it’s fine with it too. I love a bit of calamansi or lemon squeezed on mine (calamansi for authenticity). Or maybe 3tbps regular Filipino soy sauce and 1 tbsp toyomansi (soy sauce with calamansi). Try it out if you ever get the chance and you’ll be eating pancit just like they make it in the Philippines! Thanks for the recipe.
Came out tasty but really dark. I don’t know if my dark soy sauce is darker than other brands or not. Also added quite a bit more water for the noodles and also bc it was pretty salty for me. Other than that I would make this again!
This recipe is so delicious and easy.
Thank you so much
Thanks for sharing the recipes. They are healthy and delicious!
Made it this evening. FANTASTIC!!! It was a perfect amount of savory liquid that the rice noodles deliciously soaked up! I used boneless, skinless chicken thighs instead because I believe they always bring more flavor to my recipes. I also added some drained sliced water chestnuts for fun texture and I added small cooked, peeled shrimp at the very end. Soooooo good! My family devoured it all!
If it were just me, I’d have added some dried Birdseye chilies with the onion & garlic step…. but the Fam doesn’t like heat as much as me!
I’m gonna try the smashed cuke salad tomorrow!
Thank you so much Gary! 🙂
I use water chestnuts in my egg rolls, but have never tried it in pancit. Thanks for sharing, Gary!