Traditional Pancit Bihon (Print)

Savory Filipino rice noodles stir-fried with chicken, shrimp, and crisp vegetables in a flavorful soy-based sauce perfect for gatherings.

# 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, approximately 2 minutes.
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-crisp.
05 - Return the cooked chicken and shrimp to the pan. Pour in soy sauce, oyster sauce, fish sauce, and chicken broth. Bring to a gentle 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.
07 - Season with black pepper and adjust salt or sauces to taste if needed. Transfer to a serving platter, garnish with chopped scallions, and serve with lemon or calamansi wedges on the side.

# Expert Advice:

01 -
  • Its faster than ordering takeout and tastes infinitely better
  • The combination of tender noodles and crisp vegetables creates perfect textures
  • You can easily customize it with whatever proteins and veggies you have on hand
02 -
  • Do not over soak the noodles or they will become mushy and break apart during stir-frying
  • Have all ingredients prepped before you start cooking because this dish comes together quickly
  • The noodles will continue absorbing liquid so the dish should look slightly saucy when you stop cooking
03 -
  • A hot wok is essential for achieving that slightly smoky restaurant-quality flavor
  • Serve immediately while the noodles are still hot and at their best texture

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