📝 About This Recipe
Pancit Bihon is a beloved Filipino staple that symbolizes long life and prosperity, traditionally served at birthdays and family gatherings. This vibrant stir-fry features delicate rice vermicelli that perfectly absorbs a savory, citrus-infused broth, tossed with crisp vegetables and tender proteins. Naturally gluten-free and bursting with the bright zing of calamansi, it’s a light yet satisfying meal that brings the warm hospitality of the Philippines to your table.
🥗 Ingredients
The Noodles
- 8 ounces Bihon (Rice Vermicelli) (dry weight; ensure they are 100% rice-based)
Proteins
- 1/2 pound Chicken Thigh (boneless, skinless, sliced into thin strips)
- 1/2 pound Shrimp (peeled and deveined, tails removed)
- 2 links Chinese Sausage (Lap Cheong) (thinly sliced diagonally; check label for GF status)
Vegetables and Aromatics
- 4 cloves Garlic (minced)
- 1 medium Red Onion (thinly sliced)
- 1 large Carrots (julienned into matchsticks)
- 2 cups Cabbage (shredded)
- 1 cup Snow Peas (trimmed)
- 1 stalk Celery (thinly sliced)
The Savory Broth
- 2 cups Chicken Broth (low sodium and gluten-free)
- 3 tablespoons Tamari or Gluten-Free Soy Sauce (for that essential umami)
- 1 tablespoon Fish Sauce (Patis) (adds depth; check for GF certification)
- 2 tablespoons Vegetable Oil (for stir-frying)
- 1/2 teaspoon Black Pepper (freshly ground)
For Garnish
- 3-4 pieces Calamansi or Lime (cut into wedges)
- 2 stalks Green Onions (finely chopped)
- 1 tablespoon Fried Garlic Bits (optional, for crunch)
👨🍳 Instructions
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1
Place the dry rice bihon noodles in a large bowl and cover with lukewarm water. Let them soak for about 10 minutes until softened but still firm. Drain and set aside.
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2
Heat 1 tablespoon of oil in a large wok or wide skillet over medium-high heat. Add the sliced Chinese sausage and cook until the fat renders and the edges are slightly crisp (about 2-3 minutes).
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3
Add the shrimp to the pan. Sear for 1 minute per side until pink and opaque. Remove both the sausage and shrimp from the pan and set aside on a plate, leaving the flavored oil behind.
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4
In the same pan, add the chicken strips. Season with a pinch of pepper and sauté until golden brown and cooked through (about 5 minutes). Remove and set aside with the shrimp.
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5
Add the remaining tablespoon of oil if the pan looks dry. Sauté the onions and garlic until the onion is translucent and the garlic is fragrant, being careful not to burn the garlic.
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6
Toss in the carrots, celery, and snow peas. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still retain a vibrant color and snap.
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7
Add the shredded cabbage to the pan and toss for 1 minute until it just begins to wilt.
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8
Pour in the chicken broth, tamari (GF soy sauce), and fish sauce. Bring the liquid to a gentle boil.
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9
Add the drained rice noodles into the boiling broth. Use tongs to gently toss and turn the noodles so they absorb the liquid evenly.
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10
Continue to cook and toss over medium heat until the noodles have absorbed almost all the liquid and have softened completely. This usually takes 3-5 minutes.
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11
Return the cooked chicken, shrimp, and sausage to the pan. Toss everything together thoroughly to ensure the proteins and vegetables are well-distributed among the noodles.
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12
Taste and adjust seasoning with more tamari or black pepper if desired. The noodles should be moist but not swimming in liquid.
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13
Transfer the Pancit Bihon to a large serving platter. Garnish generously with chopped green onions and fried garlic bits.
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14
Serve immediately with calamansi or lime wedges on the side to be squeezed over the noodles just before eating.
💡 Chef's Tips
Don't over-soak the noodles; they should be pliable but not mushy before they hit the pan. If the noodles seem too dry before they are fully tender, add a splash more broth or water. Use a high-quality Tamari to ensure the dish remains strictly gluten-free while maintaining a rich color. For an authentic touch, julienne your vegetables as uniformly as possible so they cook evenly and look beautiful. Always serve with citrus; the acidity of calamansi is the 'secret ingredient' that balances the savory fats.
🍽️ Serving Suggestions
Serve with a side of Filipino Pork BBQ skewers for a complete 'Handaan' (feast) experience. Pair with a cold glass of sweetened Sago't Gulaman or fresh Mango juice. Accompany with 'Lumpia' (ensure wrappers are GF) for a satisfying crunch. A side of steamed white rice is common in Filipino households, though the noodles are a meal on their own. Enjoy as a 'merienda' (afternoon snack) with a slice of buttery leche flan for dessert.