Pancit Bihon
Rice noodles tossed with chicken and vegetables.
Ingredients
Measure and prepare everything before you begin cooking.
- 400 g bihon
- 400 g chicken
- ½ cabbage
- 1 carrot
- 2 cups stock
- soy sauce
- 1–2 tbsp neutral cooking oil, as needed
- Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)
- Freshly ground black pepper, to taste
Instructions
- 1
Wash and cut all vegetables first, portion the protein, and measure the liquids and seasonings. Keep salt, fish sauce, soy sauce and pepper beside the stove so you can season gradually rather than all at once.
- 2
Set a heavy pot, wok or deep frying pan over medium heat. Add 1–2 tablespoons of cooking oil unless the recipe begins with a fatty cut of meat. Soak noodles; stir-fry chicken and vegetables.
- 3
Add stock and soy, then noodles.
- 4
Lower the heat before the final seasoning. Taste the broth or sauce first, then add salt, fish sauce, soy sauce or black pepper a little at a time. Remember that soy sauce, bagoong and fish sauce already contain salt.
- 5
Toss until liquid is absorbed; serve with calamansi.
- 6
Turn off the heat and let the dish stand for 3–5 minutes so the flavours settle. Taste once more before serving and offer calamansi, fish sauce or pepper at the table when appropriate.
About Pancit Bihon
Pancit bihon is the celebration noodle found at birthdays, fiestas and ordinary family tables. Thin rice noodles absorb seasoned stock and mingle with meat and crisp vegetables. Long noodles traditionally symbolise long life, so avoid chopping them too short.
New Zealand ingredient swaps
- Bihon: look for Filipino rice sticks at an Asian grocer; thin rice vermicelli also works but may soften faster.
- Calamansi: serve lemon or lime wedges.
- Chicken: use leftover roast chicken, prawns, tofu or sliced pork.
How to know it is ready
- Soak only until flexible, then drain very well; the noodles finish cooking in the stock.
- Keep vegetables slightly crisp before adding liquid because they continue cooking with the noodles.
- The pancit is ready when the stock is absorbed and noodles are tender but separate, not wet or mushy.
Common mistakes and fixes
- Mushy noodles: shorten the soak and add less stock next time.
- Dry noodles: toss in hot stock 2 tablespoons at a time.
- Salty pancit: add more plain noodles or vegetables and finish with citrus rather than more soy.
Family and regional variations
- Mix bihon with pancit canton for two textures.
- Make a seafood version with prawns and squid added near the end.
- For a meat-free version, use mushroom stock, tofu and extra mushrooms.
Storage and reheating
Refrigerate for up to 3 days; freezing is not recommended because the noodles soften. Reheat in a covered pan with a splash of water, tossing until steaming.
What to serve with it
Pile onto a platter and garnish with spring onion, fried garlic and lemon or calamansi wedges. It pairs well with lumpia.
Pancit Bihon FAQs
Do I boil bihon first?
Usually no. Soak until pliable, drain and let the noodles finish in the seasoned stock.
Why are my noodles breaking?
They were likely soaked too long or tossed too aggressively. Use two utensils and lift gently.
Can I cook it ahead?
Yes, but it is best the same day. Slightly undercook the noodles if reheating later.
Our recipe standard: This page has been editorially reviewed for clarity, cultural context and practical home-kitchen guidance. We do not label a recipe as personally kitchen-tested unless that testing has actually been completed. Always follow current food-safety advice and the instructions for your equipment.
