Traditional Pancit Bihon Noodles (Printable)
Savory Filipino rice noodles with chicken, shrimp, and vegetables in a flavorful soy-based sauce.
# What You'll Need:
→ Proteins
01 - 7 oz boneless, skinless chicken breast, thinly sliced
02 - 3.5 oz medium shrimp, peeled and deveined
→ Noodles
03 - 7 oz dried bihon (rice vermicelli) noodles
→ Vegetables
04 - 1 small carrot, julienned
05 - 1 cup green cabbage, shredded
06 - 1/2 cup snow peas, trimmed and halved
07 - 1 small onion, sliced
08 - 3 cloves garlic, minced
→ Sauce & Seasonings
09 - 2 tbsp soy sauce
10 - 1 tbsp oyster sauce
11 - 1 tsp fish sauce
12 - 1/2 tsp ground black pepper
13 - 1 cup chicken broth
→ Garnish
14 - 2 tbsp chopped scallions
15 - 1 lemon or calamansi, cut into wedges
# How to Make It:
01 - Soak the bihon noodles in warm water for 10 minutes or until softened, then drain and set aside.
02 - Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Sauté garlic and onion until fragrant and translucent.
03 - Add chicken slices and cook until lightly browned and cooked through. Add shrimp and stir-fry until pink, about 2 minutes. Remove proteins from the pan and set aside.
04 - In the same pan, add carrots, cabbage, and snow peas. Stir-fry for 2–3 minutes until just tender.
05 - Return the cooked chicken and shrimp to the pan. Pour in soy sauce, oyster sauce, fish sauce, and chicken broth. Bring to a simmer.
06 - Add the drained bihon noodles, tossing gently with tongs to combine and absorb the sauce. Cook for 3–4 minutes until noodles are heated through and have absorbed the flavors.
07 - Season with black pepper and adjust salt or sauces to taste, if needed.
08 - Transfer to a serving platter. Garnish with chopped scallions and serve with lemon or calamansi wedges on the side.
# Expert Advice:
01 -
- It comes together in under 40 minutes but tastes like it simmered all day
- The combination of tender noodles, succulent proteins, and crisp vegetables creates perfect texture in every bite
- Leftovers reheat beautifully, and honestly, the flavors deepen overnight
02 -
- Over-soaking the noodles is the number one mistake—trust me, I've served pancit that turned into rice pudding more than once
- High heat and constant movement are non-negotiable for that authentic wok flavor and properly cooked vegetables
03 -
- Use the biggest wok or pan you own—crowding the ingredients causes steaming instead of stir-frying
- Cold rice noodles absorb sauce differently than room-temperature ones, so adjust your broth accordingly