Pancit Bihon Recipe (Stir-Fried Rice Noodles)

Pancit Bihon (Pancit Bihon Guisado) is a classic Filipino stir-fried rice noodle dish packed with tender chicken, pork, juicy shrimp, crisp vegetables, and savory aromatics. A staple at birthday parties, holidays, and family reunions, this iconic noodle dish symbolizes long life, good health, and prosperity in Pinoy culture.

What is Pancit Bihon?

Pancit refers to noodles in Filipino cuisine, introduced centuries ago through Chinese-Filipino trade. Pancit Bihon Guisado features thin rice vermicelli noodles (bihon) cooked by tossing them directly into a simmering, seasoned broth loaded with sautéed meat, seafood, and colorful vegetables. As the delicate rice noodles absorb the savory broth, they become tender, glossy, and loaded with flavor in every bite.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 8 servings

Course: Main Course, Party Dish

Cuisine: Filipino

Calories: 310

Ingredients Equipment Method Notes

Ingredients

250g dried rice vermicelli noodles (bihon)

200g chicken breast or thigh, boiled and shredded (reserve broth)

150g pork belly or shoulder, cut into thin strips

150g small shrimp, peeled and deveined

1 medium carrot, julienned

1 cup snow peas (chicharo), ends trimmed

2 cups cabbage, shredded

1 small green bell pepper, sliced into thin strips

1 medium red onion, diced

5 cloves garlic, minced

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp fish sauce (patis)

3-4 cups chicken broth (reserved from boiling chicken)

2 tbsp cooking oil

1/2 tsp ground black pepper

4-5 pieces calamansi (or lemon wedges, for serving)

Celery or green onions, chopped (for garnish)

Equipment

1 Large Wok or Wide Deep Pan Essential for tossing large quantities of bihon noodles with meats and vegetables without spilling.
1 Tongs or Two Cooking Spoons: Makes lifting, mixing, and separating the rice noodles in the hot broth smooth and effortless.
1 Chef's Knife & Cutting Board For uniform julienning of carrots, cabbage, snow peas, and prepping aromatics.
1 Large Colander For draining the soaked rice vermicelli noodles.

Method

Step-by-Step Instructions:

Soak the dried rice vermicelli noodles (bihon) in a large bowl of room-temperature water for 8 to 10 minutes to soften slightly. Drain well and set aside.
Heat cooking oil in a large wok or deep wide skillet over medium-high heat. Add the pork belly strips and render for 5 minutes until browned and cooked through.
Add the peeled shrimp and sauté for 2 minutes until they turn pink. Remove the shrimp from the wok and set aside to keep them tender.
In the same wok with the remaining fat, add the minced garlic and diced onions. Sauté for 2 minutes until fragrant and translucent.
Add the shredded chicken, soy sauce, oyster sauce, fish sauce (patis), and black pepper. Stir-fry for 2 minutes to coat the meat with seasonings.
Add the carrots, snow peas, bell pepper, and shredded cabbage. Stir-fry for 3 minutes until the vegetables are tender-crisp. Transfer half of the cooked vegetables to a plate for topping later.
Pour in 3 cups of reserved chicken broth and bring the mixture to a boil over medium heat.
Add the drained bihon noodles into the boiling broth. Using tongs or two wooden spoons, continuously toss and lift the noodles so they absorb the liquid evenly.
If the noodles need more moisture before softening completely, pour in the remaining 1 cup of chicken broth. Continue tossing until the noodles are fully cooked, soft, and all liquid is absorbed.
Toss in the cooked shrimp and the rest of the sautéed vegetables. Stir-fry for another 1 to 2 minutes until heated through.
Transfer to a large platter, garnish with chop

Notes

🌿 Health & Nutritional Benefits of Pancit Bihon

Enjoying a hearty serving of Pancit Bihon delivers a balanced mix of macro- and micronutrients:

Naturally Gluten-Free Carbohydrates: Made from rice flour, bihon noodles are naturally gluten-free, providing clean, easy-to-digest energy for active lifestyles.
Lean High-Protein Variety: Combining chicken, pork, and shrimp delivers a complete amino acid profile necessary for muscle repair, metabolic support, and sustained satiety.
Rich in Fiber & Antioxidants from Mixed Veggies: Loaded with carrots, cabbage, and snow peas, this dish provides essential Vitamin A, Vitamin C, dietary fiber, and cellular antioxidants for digestive and immune health.
Low Saturated Fat Base: Stir-frying with light vegetable oil and fresh broths ensures a lower saturated fat content compared to heavy cream- or cheese-based noodle dishes.

Key Ingredients & Cooking Tips

Soaking the Bihon Noodles: Do not soak bihon in hot water, as it can make the noodles mushy. A short soak in room-temperature water is all you need to make them pliable before tossing into the broth.
Rich Homemade Broth: The flavor of Pancit Bihon relies heavily on the broth. Boiling chicken pieces with onions, garlic, and a pinch of salt creates a rich liquid base for the noodles to absorb.
Don't Overcook the Veggies: Stir-fry the vegetables quickly on medium-high heat so they stay bright green and crisp. Removing half the veggies before adding the noodles ensures your final presentation looks fresh and colorful.
Always Serve with Calamansi: Squeezing fresh calamansi (or lemon) juice over the warm noodles cuts through the savory soy-oyster sauce base and elevates all the flavors.

📊 Complete Nutritional Profile

Here is the breakdown per serving of Pancit Bihon:

Calories: 310 kcal
Total Fat: 9 g
Saturated Fat: 2.5 g
Sodium: 680 mg
Total Carbohydrates: 42 g
Dietary Fiber: 4 g
Sugars: 3 g
Protein: 18 g
Potassium: 380 mg
Vitamin A: 50% DV
Vitamin C: 40% D.

❓ Frequently Asked Questions (FAQs)

Why are my bihon noodles breaking into small pieces or turning mushy?

Noodles break or turn mushy when they are over-soaked in hot water or when too much liquid is added at once. Soak them in cold/room-temperature water briefly, and add chicken broth gradually while tossing gently over medium heat.

How long does Pancit Bihon last in the fridge?

Stored in an airtight container, Pancit Bihon will keep fresh in the refrigerator for 3 to 4 days. Reheat in a skillet over low heat with a splash of water or broth to restore moisture, or microwave for 1 to 2 minutes.

Can I make Pancit Bihon ahead of time for a party?

Yes! Pancit Bihon is one of the best party dishes because it holds up well at room temperature. You can cook it a few hours before your event; just cover it loosely with foil to keep it moist until serving time.

What is the difference between Pancit Bihon and Pancit Canton?

Pancit Bihon uses thin, translucent rice flour noodles (bihon), resulting in a lighter dish. Pancit Canton uses thick, yellow egg noodles (canton), which give a denser, chewier texture.