Traditional Pancit Bihon Noodles (Print)
Savory Filipino rice noodles stir-fried with chicken, shrimp, and vegetables in aromatic soy sauce.
# Ingredient list:
→ 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
# Directions:
01 - Soak bihon noodles in warm water for 10 minutes until softened. Drain well and set aside.
02 - Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Sauté garlic and onion until fragrant and translucent, about 2 minutes.
03 - Add chicken slices and cook until lightly browned and cooked through, about 5 minutes. Add shrimp and stir-fry until pink, about 2 minutes. Remove from pan and set aside.
04 - In the same pan, add carrots, cabbage, and snow peas. Stir-fry for 2-3 minutes until just tender-crisp.
05 - Return chicken and shrimp to the pan. Pour in soy sauce, oyster sauce, fish sauce, and chicken broth. Bring to a simmer.
06 - Add drained bihon noodles, tossing gently with tongs to combine. Cook for 3-4 minutes until noodles are heated through and have absorbed the sauce.
07 - Season with black pepper. Adjust salt or sauces to taste if needed. Transfer to serving platter, garnish with scallions, and serve with lemon or calamansi wedges.
# Expert Tips:
01 -
- It comes together in under 40 minutes but tastes like it simmered all day
- The combination of tender noodles and crisp vegetables creates irresistible texture contrast
- Leftovers somehow taste even better the next day
02 -
- Overcooked bihon becomes mush, so watch closely as it finishes in the sauce
- High heat and quick movements keep vegetables crisp-tender instead of soggy
- Calamansi provides the authentic sour note but lemon works perfectly fine
03 -
- Room temperature ingredients cook more evenly and prevent the sauce from breaking
- A splash of vinegar can rescue a sauce that tastes too salty