Pancit Bihon
Stir-Fried Rice Noodles
Krizell•Sep 11, 2024
Pancit Bihon is a beloved Filipino noodle dish often featured at birthday celebrations, rooted in the tradition of eating noodles for long life. The term “bihon” refers to the rice flour and cornstarch noodles used in this dish, known for their quick cooking time and excellent flavor absorption. This makes them perfect for a savory and satisfying meal.
I made this Pancit Bihon to celebrate my mom’s birthday, and it was such a hit that there were no leftovers the next day! Feel free to personalize the dish with your favorite proteins and vegetables. I especially like adding Chinese sausage and shiitake mushrooms, but fish or shrimp balls are also great options. For a vegetarian version, simply omit the meat and seafood and substitute mushroom sauce for the oyster sauce.
I’m excited to explore and share even more pancit variations in the future—stay tuned for more tasty recipes!
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
Chicken Preparation
In a large pot, combine the chicken (2 lb), water (5 ¾ cups), and 1 tablespoon of salt. Bring to a boil, then cover and simmer for 20 minutes, or until the chicken is fully cooked. Remove from heat and let cool.
While the chicken cooks and cools, prepare and chop the vegetables and remaining ingredients. For faster cooling, remove the chicken from the broth (do not discard the broth, as it will be used later) and place it in the refrigerator.
Once cooled, shred the chicken into bite-sized pieces, discarding or keeping the skin as desired. Set aside.
For a clearer broth, strain it and measure out 4 cups. Supplement with store-bought chicken broth if needed.
Making the Pancit
Heat neutral oil in a large wok over medium heat. Add the onions (1) and cook for 2-3 minutes until soft.
Stir in the garlic (4 cloves) and sauté for 1-2 minutes until fragrant.
Add the carrots (2) and celery (4 stalks), cooking for about 5 minutes until tender.
Incorporate the shredded chicken, seasoning with fish sauce (3 Tbsp), oyster sauce (2 Tbsp), and soy sauce (6 Tbsp). Mix well.
Add the cabbage (½) and stir thoroughly, cooking for 3-4 minutes until wilted.
Pour in the chicken broth (3 cups) and increase heat to medium-high to bring to a simmer.
Add the shrimp (1 cup) and season with 1-2 tsp of black pepper. Mix well.
Add the bihon noodles (16 oz), pushing them down to submerge in the broth. Cover and cook for 5 minutes, stirring occasionally.
Once noodles are soft, add vegetables and protein back in. Continue to stir and push down the noodles until they are tender and well combined with the other ingredients. Squeeze the juice of one lemon into the pancit.
Season with salt and pepper ( to taste). If the noodles seem dry, add more broth as needed.
Garnish with chopped green onions and serve with lemon wedges. Enjoy!
