Traditional Pancit Bihon (Printable Version)

Classic Filipino rice noodles with chicken, shrimp, and vegetables in savory soy sauce.

# What You Need:

→ Proteins

01 - 7 oz boneless, skinless chicken breast, thinly sliced
02 - 3.5 oz medium shrimp, peeled and deveined

→ Noodles

03 - 7 oz dried bihon rice vermicelli noodles

→ Vegetables

04 - 1 small carrot, julienned
05 - 1 cup green cabbage, shredded
06 - 1/2 cup snow peas, trimmed and halved
07 - 1 small onion, sliced
08 - 3 cloves garlic, minced

→ Sauce & Seasonings

09 - 2 tbsp soy sauce
10 - 1 tbsp oyster sauce
11 - 1 tsp fish sauce
12 - 1/2 tsp ground black pepper
13 - 1 cup chicken broth

→ Garnish

14 - 2 tbsp chopped scallions
15 - 1 lemon or calamansi, cut into wedges

# How to Make It:

01 - Soak the bihon noodles in warm water for 10 minutes until softened, then drain thoroughly and set aside.
02 - Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Sauté garlic and onion until fragrant and translucent.
03 - Add chicken slices and cook until lightly browned and cooked through. Add shrimp and stir-fry until pink, about 2 minutes. Remove proteins from the pan and set aside.
04 - In the same pan, add carrots, cabbage, and snow peas. Stir-fry for 2–3 minutes until just tender.
05 - Return the cooked chicken and shrimp to the pan. Pour in soy sauce, oyster sauce, fish sauce, and chicken broth. Bring to a simmer.
06 - Add the drained bihon noodles, tossing gently with tongs to combine and absorb the sauce. Cook for 3–4 minutes until noodles are heated through and have absorbed the flavors. Season with black pepper and adjust seasoning to taste.
07 - Transfer to a serving platter. Garnish with chopped scallions and serve with lemon or calamansi wedges on the side.

# Expert Advice:

01 -
  • The umami rich sauce coats every single strand of noodle, so you get flavor in every bite
  • It comes together in under 40 minutes but tastes like it simmered all day
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Do not skip soaking the noodles, they will turn into a gummy mess if you try to cook them dry
  • Have all ingredients prepped before you turn on the heat, stir frying moves fast
  • The noodles will continue to absorb liquid after cooking, so do not let them get too dry in the pan
03 -
  • Use a wok if you have one, the high curved sides make tossing much easier
  • Make sure your pan is properly hot before adding ingredients, otherwise you will end up steaming instead of stir frying

Go Back