📝 About This Recipe
Pancit Bihon is the ultimate Filipino comfort food, traditionally served at celebrations to symbolize long life and good health. This kid-friendly version features silky rice noodles tossed with colorful vegetables and savory chicken, creating a 'rainbow' effect on the plate that children love. It is perfectly balanced with a mild, savory-sweet umami flavor that introduces young palates to global spices without being overwhelming.
🥗 Ingredients
The Noodles
- 8 ounces Pancit Bihon (Thin Rice Stick Noodles) (soaked in lukewarm water for 10 minutes then drained)
Proteins and Aromatics
- 1 lb Chicken Breast (cut into bite-sized thin strips)
- 4 cloves Garlic (minced very finely)
- 1 small Yellow Onion (diced)
- 2 tablespoons Vegetable Oil (for stir-frying)
The Rainbow Veggies
- 2 medium Carrots (peeled and cut into matchsticks)
- 2 cups Green Cabbage (shredded thinly)
- 1/2 cup Green Beans (sliced thinly on a diagonal)
- 1/2 piece Red Bell Pepper (sliced into thin strips)
The Savory Broth
- 2 cups Chicken Broth (low sodium preferred)
- 3 tablespoons Soy Sauce (or Tamari for gluten-free)
- 1 tablespoon Oyster Sauce (adds a nice depth of flavor)
- 1/4 teaspoon Black Pepper (just a pinch for seasoning)
Garnish
- 2 pieces Calamansi or Lime (cut into wedges for squeezing)
- 2 stalks Green Onions (thinly sliced)
- 2 pieces Hard-boiled Eggs (sliced into rounds)
👨🍳 Instructions
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1
Place the dried rice noodles in a large bowl and cover with lukewarm water. Let them soak for about 10 minutes until softened, then drain and set aside. Use kitchen shears to cut the noodles into shorter strands to make them easier for kids to eat.
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2
In a small bowl, whisk together the chicken broth, soy sauce, and oyster sauce. This will be your flavor base.
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3
Heat 1 tablespoon of oil in a large wok or deep skillet over medium-high heat. Add the chicken strips and cook until browned and fully cooked through (about 5-7 minutes). Remove the chicken from the pan and set aside.
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4
In the same pan, add the remaining tablespoon of oil. Sauté the garlic and onions for 2 minutes until the onion becomes translucent and the garlic is fragrant.
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5
Add the carrots, green beans, and red bell peppers to the pan. Stir-fry for 3-4 minutes. You want them to be tender but still retain a bit of their bright color.
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6
Toss in the shredded cabbage and cook for another 2 minutes until it just begins to wilt.
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7
Pour in the broth mixture and bring it to a gentle simmer. Let the flavors meld for about 1 minute.
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8
Add the soaked noodles and the cooked chicken back into the pan. Use two spatulas or large tongs to toss everything together.
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9
Continue cooking and tossing over medium heat for 3-5 minutes, or until the noodles have absorbed most of the liquid. The noodles should be soft and slippery, not mushy.
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10
Taste a noodle! If it feels too firm, add a splash more broth. Season with a pinch of black pepper if desired.
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11
Transfer the pancit to a large serving platter. Arrange the sliced hard-boiled eggs on top and sprinkle with fresh green onions.
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12
Serve immediately with lime or calamansi wedges on the side for squeezing over the top—this brightens the whole dish!
💡 Chef's Tips
Don't over-soak the noodles in water; they should still have a bit of 'bite' before they go into the pan as they will finish cooking in the broth. If your kids are picky about textures, slice the vegetables very thinly (julienne) so they blend in with the noodles. For an extra boost of flavor, you can use a rotisserie chicken shredded into pieces to save time. Always use low-sodium soy sauce and broth to keep the salt levels appropriate for children. If the dish looks a bit dry, don't be afraid to add a 1/4 cup of warm water or broth at the very end to loosen the noodles.
🍽️ Serving Suggestions
Serve with a side of Filipino 'Pandesal' (sweet bread rolls) for a complete meal experience. A fresh fruit salad with mango and pineapple makes for a refreshing tropical dessert. Pair with a glass of calamansi juice or a light apple juice to complement the savory flavors. Add a few pieces of crispy vegetable lumpia (spring rolls) on the side for a satisfying crunch. For an extra kid-friendly touch, serve in colorful bowls with training chopsticks.