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Pancit Bihon

Name: Pancit Bihon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: filipino
Ingredients: 300 g bihon (rice vermicelli noodles); 300 g chicken breast, sliced thin; 200 g shrimp, peeled; 100 g Chinese sausage (longganisa or chorizo), sliced; 1 small cabbage, sliced; 2 medium carrots, julienned; 1 cup snow peas; 1 cup green beans, cut; 1 medium onion, sliced; 5 cloves garlic, minced; 3 tbsp neutral oil; 4 cups chicken stock; 1/4 cup soy sauce; 2 tbsp fish sauce (patis); 1 tbsp oyster sauce; 1 tsp ground black pepper; 3 calamansi or lime, juiced; 2 green onions, sliced; 1 lemon, cut in wedges (for serving)

Filipino stir-fried rice noodles with chicken, shrimp, and vegetables — birthday party essential.

Prep

20 min

Cook

25 min

Servings

Difficulty

Easy

★★★★★

4.9(2,640 ratings)

#filipino#noodles#stir-fry#birthday#popular

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About This Recipe

Pancit Bihon is the Philippines' most popular noodle dish — thin rice vermicelli stir-fried with chicken, shrimp, vegetables, and a savory soy-citrus sauce. Long noodles symbolize long life, making it essential at every Filipino birthday celebration. It's also a popular merienda (snack) and family dinner. Bright with calamansi, savory with patis (fish sauce), it's deeply satisfying.

Ingredients

Serves 6

300 gbihon (rice vermicelli noodles)
300 gchicken breast, sliced thin
200 gshrimp, peeled
100 gChinese sausage (longganisa or chorizo), sliced
1 smallcabbage, sliced
2 mediumcarrots, julienned
1 cupsnow peas
1 cupgreen beans, cut
1 mediumonion, sliced
5 clovesgarlic, minced
3 tbspneutral oil
4 cupschicken stock
1/4 cupsoy sauce
2 tbspfish sauce (patis)
1 tbspoyster sauce
1 tspground black pepper
3calamansi or lime, juiced
2green onions, sliced
1lemon, cut in wedges (for serving)

Instructions

1
Soak noodles
Soak bihon in warm water for 10 minutes until pliable. Drain.
2
Cook proteins
Heat 2 tbsp oil in wok or large pan. Cook Chinese sausage 2 minutes. Add chicken, cook 4 minutes. Add shrimp, cook 2 minutes until pink. Remove all to plate.
3
Sauté aromatics
Add remaining oil. Cook onion 3 minutes. Add garlic 30 seconds.
4
Cook vegetables
Add carrots and green beans, stir-fry 3 minutes. Add cabbage and snow peas, cook 2 minutes.
5
Add liquid
Pour in chicken stock, soy sauce, fish sauce, oyster sauce, and pepper. Bring to boil.
6
Add noodles
Add drained bihon. Toss with tongs to combine. Cook over medium heat, stirring frequently, until noodles absorb liquid and are tender, 6-8 minutes.
7
Add proteins back
Return cooked meats and shrimp to pan. Toss to combine. Cook 1 more minute.
8
Finish
Squeeze in calamansi juice. Toss. Adjust seasoning.
9
Serve
Top with green onions. Serve with extra calamansi or lemon wedges.

Pro Tips

→
Don't oversoak noodles — they should be pliable but not soft.
→
Use tongs not spoon — easier to toss noodles.

Variations

•
Vegetarian: omit meats, use vegetable stock.
•
Add roasted pork (lechon kawali) for richer flavor.

Storage

Refrigerate up to 3 days. Reheat with splash of water.

History & Origin

Pancit was brought to the Philippines by Chinese traders centuries ago. The name comes from Hokkien 'pian e sit' meaning 'something conveniently cooked'.

Frequently Asked Questions

Why eat pancit at birthdays?

Long noodles represent long life. It's bad luck to cut them — eat them whole. Filipino birthday tradition.

Nutrition Facts

Per serving (400g / 14.1 oz) · 6 servings total

Calories420kcal

Protein28g

Carbohydrates52g

Fat12g

Fiber5g

Protein28g

Carbs52g

Fat12g

Time Summary

Prep time20 min

Cook time25 min

Total time45 min

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About This Recipe

Ingredients

Serves 6

300 gbihon (rice vermicelli noodles)

300 gchicken breast, sliced thin

200 gshrimp, peeled

100 gChinese sausage (longganisa or chorizo), sliced

1 smallcabbage, sliced

2 mediumcarrots, julienned

1 cupsnow peas

1 cupgreen beans, cut

1 mediumonion, sliced

5 clovesgarlic, minced

3 tbspneutral oil

4 cupschicken stock

1/4 cupsoy sauce

2 tbspfish sauce (patis)

1 tbspoyster sauce

1 tspground black pepper

3calamansi or lime, juiced

2green onions, sliced

1lemon, cut in wedges (for serving)

Instructions

Soak noodles

Soak bihon in warm water for 10 minutes until pliable. Drain.

Cook proteins

Heat 2 tbsp oil in wok or large pan. Cook Chinese sausage 2 minutes. Add chicken, cook 4 minutes. Add shrimp, cook 2 minutes until pink. Remove all to plate.

Sauté aromatics

Add remaining oil. Cook onion 3 minutes. Add garlic 30 seconds.

Cook vegetables

Add carrots and green beans, stir-fry 3 minutes. Add cabbage and snow peas, cook 2 minutes.

Add liquid

Pour in chicken stock, soy sauce, fish sauce, oyster sauce, and pepper. Bring to boil.

Add noodles

Add drained bihon. Toss with tongs to combine. Cook over medium heat, stirring frequently, until noodles absorb liquid and are tender, 6-8 minutes.

Add proteins back

Return cooked meats and shrimp to pan. Toss to combine. Cook 1 more minute.

Finish

Squeeze in calamansi juice. Toss. Adjust seasoning.

Serve

Top with green onions. Serve with extra calamansi or lemon wedges.