📝 About This Recipe
Pancit Bihon is more than just a noodle dish; it is a symbol of long life and prosperity, making it the centerpiece of every Filipino birthday and gathering. These delicate, translucent rice sticks are masterfully stir-fried with a colorful medley of crisp vegetables, savory chicken, and succulent shrimp, all infused with a rich, umami-packed soy-citrus sauce. It is a light yet deeply satisfying meal that perfectly captures the vibrant, welcoming spirit of Filipino home cooking.
🥗 Ingredients
Noodles
- 8 ounces Bihon (Rice Sticks) (soaked in water for 10 minutes then drained)
Proteins
- 1/2 pound Chicken Breast (boiled and shredded)
- 1/2 pound Shrimp (peeled, deveined, and tails removed)
- 2 links Chinese Sausage (Lap Cheong) (thinly sliced diagonally)
Vegetables and Aromatics
- 5 cloves Garlic (minced)
- 1 medium Yellow Onion (thinly sliced)
- 1 large Carrots (julienned)
- 2 cups Cabbage (shredded)
- 1 cup Green Beans (thinly sliced diagonally)
- 1/2 cup Celery (thinly sliced)
Seasoning and Liquid
- 3 cups Chicken Broth (low sodium preferred)
- 1/4 cup Soy Sauce (adjust to taste)
- 2 tablespoons Oyster Sauce (for extra depth)
- 1 tablespoon Fish Sauce (Patis) (optional, for authentic saltiness)
- 1/2 teaspoon Black Pepper (freshly ground)
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
Garnish
- 3-4 pieces Calamansi or Lemon (cut into wedges)
- 2 stalks Green Onions (chopped)
- 2 tablespoons Fried Garlic (for crunch)
👨🍳 Instructions
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1
Place the rice bihon noodles in a large bowl of room temperature water. Soak for about 10 minutes until they become pliable, then drain and set aside. Do not over-soak or they will become mushy.
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2
Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the Chinese sausage and fry for 2-3 minutes until the fat renders and edges are slightly crisp.
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3
Add the shrimp to the wok. Sear for 1 minute per side until pink and opaque. Remove both the sausage and shrimp from the pan and set aside, leaving the flavored oil behind.
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4
In the same wok, add the remaining oil if needed. Sauté the minced garlic and sliced onions until the garlic is golden and the onions are soft and translucent.
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5
Stir in the shredded chicken, carrots, green beans, and celery. Stir-fry for 3-4 minutes until the vegetables begin to soften but still retain a bit of crunch.
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6
Add the shredded cabbage to the mix. Toss for another 1-2 minutes until the cabbage just starts to wilt.
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7
Pour in the chicken broth, soy sauce, oyster sauce, and fish sauce. Bring the mixture to a gentle boil.
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8
Add the soaked rice bihon noodles into the boiling broth. Using two spatulas or large kitchen forks, gently toss the noodles to ensure they are fully submerged and evenly coated in the liquid.
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9
Continue to cook and toss the noodles over medium heat. The noodles will absorb the broth as they cook. This should take about 5-7 minutes.
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10
Once the liquid has been almost entirely absorbed and the noodles are tender, return the cooked shrimp and Chinese sausage to the wok.
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11
Season with freshly ground black pepper. Give everything one final, thorough toss to distribute the proteins and vegetables evenly throughout the noodles.
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12
Transfer the pancit to a large serving platter. Garnish generously with chopped green onions and fried garlic bits.
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13
Serve immediately while steaming hot, with plenty of calamansi or lemon wedges on the side for squeezing over the noodles.
💡 Chef's Tips
Don't overcook the noodles; they should be 'al dente' when you add them to the broth as they will continue to soften. If the noodles seem too dry before they are fully cooked, add an extra 1/4 cup of broth at a time. For a vegetarian version, substitute the meat with extra firm tofu and use mushroom sauce instead of oyster sauce. Always use a large enough wok or pot to allow for vigorous tossing without spilling the ingredients. Squeezing fresh calamansi or lemon at the very end is crucial—it cuts through the saltiness and brightens the entire dish.
🍽️ Serving Suggestions
Serve alongside 'Lumpia Shanghai' (Filipino spring rolls) for the ultimate party combo. Pair with a cold glass of sweet Sago't Gulaman or iced tea. Accompany with a side of white rice if serving as part of a larger Filipino family feast. Provide extra soy sauce and bird's eye chilies on the side for those who want more heat and salt. Enjoy leftovers cold or reheated; the flavors often deepen the next day!