📝 About This Recipe
Pancit Bihon is the quintessential Filipino noodle dish, symbolizing long life and prosperity with every golden strand. This stir-fry features delicate rice sticks infused with a savory soy-citrus broth, tossed with succulent pork, shrimp, and a vibrant medley of crisp vegetables. It’s a masterful balance of salty, umami, and bright flavors that brings the warmth of a Manila kitchen right to your dinner table.
🥗 Ingredients
Noodles and Proteins
- 8 ounces Bihon (Rice Sticks) (dry weight; do not soak beforehand)
- 1/2 pound Pork Shoulder (sliced into thin strips)
- 1/2 pound Shrimp (peeled and deveined)
- 1/2 pound Chicken Breast (boiled and shredded)
Aromatics and Vegetables
- 4 cloves Garlic (minced)
- 1 medium Yellow Onion (thinly sliced)
- 2 medium Carrots (julienned into matchsticks)
- 2 cups Cabbage (shredded)
- 1 cup Snow Peas (ends trimmed)
- 1/2 cup Celery (thinly sliced)
Seasoning Liquid
- 3 cups Chicken Broth (low sodium preferred)
- 1/4 cup Soy Sauce (Filipino brand like Silver Swan is ideal)
- 1 tablespoon Oyster Sauce (for depth of flavor)
- 1 teaspoon Fish Sauce (Patis) (optional, for extra umami)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Cooking Oil (canola or vegetable oil)
For Garnish
- 4-5 pieces Calamansi (halved; substitute with lime wedges)
- 2 stalks Green Onions (chopped)
- 2 tablespoons Fried Garlic (for crunch)
👨🍳 Instructions
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1
Prepare all your vegetables and meats before starting the heat. This is a fast-paced stir-fry, so having everything chopped and ready is essential.
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2
In a large wok or deep heavy-bottomed skillet, heat 1 tablespoon of oil over medium-high heat. Sear the shrimp until they turn pink (about 2 minutes), then remove and set aside.
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3
In the same wok, add another tablespoon of oil and brown the pork strips until cooked through and slightly crispy on the edges. Remove and set aside with the shrimp.
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4
Add the remaining tablespoon of oil. Sauté the onions and garlic until the onions are translucent and the garlic is fragrant and golden.
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5
Add the shredded chicken, carrots, celery, and snow peas. Stir-fry for 3-4 minutes until the vegetables begin to soften but still retain a slight crunch.
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6
Toss in the shredded cabbage and cook for just 1 minute until slightly wilted.
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7
Pour in the chicken broth, soy sauce, oyster sauce, and fish sauce. Bring the mixture to a rolling boil.
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8
Once boiling, add the dry bihon noodles directly into the liquid. Do not soak them beforehand; they will absorb the flavorful broth as they cook.
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9
Using two spatulas or large kitchen forks, gently toss and turn the noodles to ensure they are evenly submerged. The noodles will soften and the liquid will reduce.
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10
Continue tossing until the liquid is almost completely absorbed by the noodles (about 5-7 minutes). If the noodles still feel too firm, add a splash more broth.
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11
Return the cooked pork and shrimp to the wok. Add the black pepper. Toss everything together one last time to heat through and distribute the proteins.
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12
Taste and adjust seasoning with a bit more soy sauce or salt if necessary. Transfer to a large serving platter.
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13
Garnish generously with chopped green onions and fried garlic bits. Serve immediately with calamansi or lime wedges on the side.
💡 Chef's Tips
Don't soak the noodles! Adding dry noodles directly to the boiling broth ensures they soak up the seasoning rather than plain water. If you want a vegetarian version, substitute the meat with extra firm tofu and use mushroom sauce instead of oyster sauce. Cut your vegetables into uniform sizes so they cook evenly and look beautiful against the long noodles. Be careful not to overcook the noodles; they should be tender but still have a slight 'bite' (al dente). Always serve with citrus; the acidity of calamansi or lime is what truly awakens the savory flavors of the soy sauce.
🍽️ Serving Suggestions
Serve alongside 'Lumpia Shanghai' (Filipino spring rolls) for the ultimate party platter. Pair with a cold glass of sweet Iced Tea or a refreshing Calamansi juice. For a traditional Filipino feast, serve with a side of steamed white rice (yes, Filipinos love carbs on carbs!). Enjoy as a 'Merienda' (afternoon snack) or as a hearty main course for dinner. Add a dash of chili oil if you prefer a spicy kick to your noodles.