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
I was looking fwd to making this once home from work. As I was cooking it, I knew something wasn’t right. I purchased fresh “Oil Noodle (Pancit)” from our Asian market. They had the consistency of a cross between lo mein and ramen.1 pkg was 16oz, so I doubled it and cooking them until the 4c broth reduced, left a disgusting, salty,mess which was inedible. I kept re-reading the ingredients & directions trying to figure out what I did wrong. Then I saw the photos where you were using the dry rice noodles. 16oz weight of the dry noodles would mean many more noodles, hence the saltiness. Looking forward to trying this with the right noodles. Not all pancit is equal.
This recipe made my noodles stick together and wasn’t very appetising, i had better luck cooking the noodles separately in normal water, no sauce and making sure to rinse them in ice cold water before adding them again. Cooking it in the same pot is easier but it leaves all the starch in the noodle. To get the chicken stock flavour boil the raw chicken in a pot, adds a lovely flavour and keep the water its cooked in to add to the sauce.
My husband and I thoroughly enjoyed the outcome! I was hesitant at first because here in San Diego we can get some really good stuff, but I have to say for my first time making it at home I definitely gave myself a pat on the back thanks to you.
Thank you so much! 🙂
My wife is filipino and I made this recipe and took it to my in laws house to try it. My mother in law said it was better than hers and wanted me to start bringing it to holidays at their house. It was fantastic. I used chicken breast, Chinese sausage and shrimp and I used a pad Thai rice noodle as opposed to the vermicelli size and my wife likes those better. I also love the conversions for making larger amounts. Thanks for the recipe
Oh wow! What a nice compliment for your mother in law! Please tell her thank you 🙂 Thank you so much for sharing this, Jeff!
Like so many other reviews, this dish takes me back to my childhood. One of my dearest friend’s Mother used to make this all the time. Living 3,000 miles away, there’s no where convenient to get it. I’ve tried a few recipes but this is the best I’ve found in 20 years. Loved it and will make it again and again!
Thank you so much Tia! You just made my day 🙂
Very good, this is the first time I’ve made this type of noodles and they were not smushy or stuck together. Will make it again for sure.
Finally I was able to make a very good pancit! I’m a Filipino and tried several ways to cook pancit basing from my Filipino friends instructions, cookbooks and different blogs and it’s always just passable . Not the kind of pancit that I’m used to growing up. This recipe is easy and very good. I’m a good cook but not pancit. But now I know the basic. I could introduce different ingredients and make it my own. Thank you very much.
Thank you so much!
I loved how easy the recipe was, but I definitely did something wrong. I followed the recipe pretty closely. I used Pho rice noodles, the flavor was there but the noodles all clumped together. Also it came out on the darker side but I didn’t mind that so much. Not sure where I went wrong but I’d love to make it again if there are any recommendations.
I test-made this and you’re right, not too salty. And dang, it was delicious! I used kelp noodles to keep the calorie count down, but will use bihon noodles (get on Amazon) for authenticity when I make it for a Filipino dinner I’m hosting. I had only one kind of soy sauce, so I used 1/4 cup total. I also added some sesame oil to the sauce and to the frying oil because I love the flavor. (If you don’t have peanut oil, you could use a high heat vegetable oil with a spoonful of peanut or almond butter for flavor.) I added chives and toasted slivered almonds on top, because well, nuts are great on almost everything. Recipe is so easy even an old puti tao like me had no trouble. I will make this again and again. Thanks Caroline!
You’re welcome Darylin! So happy you liked it 🙂
I haven’t made it yet because I have a question. Is it really 2 tablespoons dark soy sauce AND 2 tablespoons soy sauce? That seems like a lot. Please let me know as soon as you can. I’m dying to make this! Thank you.
Hi Darylin! Yes it is and it’s not too strong since the noodles absorb the flavor 🙂
Next time it’s shrimp pancit
First time making pancit, it came out Better than good tnx for the Help
Thank you Edgar! 🙂
So yummy!! Followed recipe as is. My go to pancit recipe.
This is delicious. It was a little dry, [likely my fault bc it had to sit a bit, so tonight I’m trying it again but soaking the rice noodles first. I add a bit of hot sesame oil bc hubs loves hot & spicy, but beyond preference changes, it’s really delicious with a good balance of ingredients! Super easy to make, also.
Tasted great, but two tablespoons of dark soy might have been a bit much. Noodles were so dark they looked like lo mein, and every other pancit recipe I’ve seen has almost pale noodles, including the photos for this one. Perhaps my brand (Pearl River Bridge) was just too good at its job. Might have to drop the dark soy altogether next time I make it.
To be clear, though, this is just a gripe about aesthetics, so it really is minor quibble.
Hey! Question for you, if I want to prepare this dish to take to a potluck, so I won’t be serving it immediately. Do you have any recommendations on how to handle that? Thank you!
Hi Caroline! This is a tough question to answer since the type of noodles used in pancit are very thin and can overcook very easily. I would personally use a thicker noodle – like egg noodles – if I wanted to take this dish to a potluck. Obviously, it wouldn’t be a real bihon pancit but you would still get the flavors and overall feel for the dish 🙂
I had never made pancit before but my grand daughter had left a pkg of the noodles here. Followed this recipe but only had regular soy sauce so just used it. I made it vegetarian and it was such an easy recipe to follow and it was delicious. Will definately make this again and try it with chicken.
I Forgot to buy enough chicken so I went with a vegetarian style and added a few more veggies such as broccoli, asparagus and red pepper in addition to the cabbage/carrot/green bean/green onion. It tastes awesome, fair warning if you are not used to be bihon noodles you don’t need to double the recipe lol 8 ounces is plenty! I made the full bag-16oz so I’m glad it tastes good We made adobo chicken to go with it so I can’t wait for supper!