Pancit is a beloved Filipino stir-fry noodle dish, combining delicate bihon noodles, juicy chicken thighs, and a savory sauce with fresh vegetables. This quick and easy recipe is a family favorite and perfect for any occasion.
If you are looking for another pancit recipes check out my Pancit Canton recipe, next! For more delicious noodle recipes, try my Cold Sesame Noodles, Sesame Garlic Ramen Noodles, and Cold Soba Noodle Salad next.
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When I was growing up, pancit was a staple at every family gathering and celebration. Each Filipino household adds their unique twist to the dish. This pancit bihon recipe, made with rice noodles, is one of my favorites.
In Filipino culture, noodles symbolize long life, so we never cut them short, preserving the tradition and significance of the dish. My favorite way to enjoy it is by loading up a bowl, adding a squeeze of calamansi, and slurping away.
Why This Pancit Recipe Works
- Easy to Prepare – This dish is simple yet delicious. With just 20 minutes of cooking time, making pancit bihon is simple enough to enjoy on a busy weeknight.
- Perfect for Gatherings – Perfect for a quick weeknight dinner, a party entrée, or a flavorful next-day lunch, pancit bihon is a go-to recipe. Everyone loves this dish because what’s not to love? You get silky noodles, tender chicken, fresh veggies, and a mouthwatering soy-based sauce.
- Versatile and Customizable – Easily adapt this recipe to suit different tastes and dietary preferences. Whether you prefer it with chicken, shrimp, or tofu, or want to add more vegetables, this recipe is flexible and can be tailored to whatever ingredients you have on hand.
What is Pancit?
Pancit is a traditional Filipino noodle dish, prepared like a stir-fry with noodles, vegetables, sauce, and sometimes meat, such as chicken, pork, beef, or shrimp. The term “pancit” or “pansit” refers to noodles in Tagalog.
There are various types of pancit dishes, including pancit bihon, which is made with rice noodles and similar ingredients to pancit canton, and pancit palabok, which features thick rice noodles in a creamy, shrimp-infused sauce.
What is the difference between Pancit Canton and bihon?
The difference between Pancit Canton and bihon is the type of noodles used. Bihon is an Asian term for rice noodles. Canton are wheat noodles, very similar but not quite the same as lo mein.
Tools You’ll Need
Ingredients You Will Need for Pancit Bihon
Here is a breakdown of what you will need to cook pancit bihon. For actual measurements, see the recipe card at the end of this post.
- Avocado oil – This oil has a high smoke point, making it ideal for stir-frying chicken, vegetables, and noodles. You can also use other neutral-flavored oils like canola or vegetable oil.
- Chicken thighs – I use boneless, skinless chicken thighs and cut them into 1-inch bite-sized pieces.
- Aromatics – Yellow onion and fresh garlic are the foundation of flavor for this dish.
- Vegetables – Carrot, celery, green cabbage, and snow peas are used for a variety of textures and flavors. The carrot adds sweetness, celery offers a crunchy contrast, cabbage brings a slight bitterness, and snow peas add a fresh, crisp element.
- Soy sauce – I use Lauriat brand soy sauce for its balanced flavor. It provides the savory umami taste that ties the dish together. Since soy sauce can be salty, adjust the amount to your taste preference.
- Chicken broth – Opt for low-sodium chicken broth to control the saltiness, especially since soy sauce is also used. The broth adds moisture and depth to the dish, helping the noodles soak up all the flavors.
- Pansit bihon noodles – These thin noodles, made of cornstarch and rice flour, are the star of the dish. They have a light, delicate texture that absorbs the flavors of the broth and sauce beautifully. I use UFC brand for its consistent quality.
- Coarse black pepper – This adds a touch of heat and spice, balancing the flavors and adding a slight kick to the dish.
Garnish
- Scallions – Thinly chopped, these add light onion flavor and a crisp chew.
- Calamansi or lemon wedges – Use Filipino lime or regular lemons to brighten up the final dish with a pop of citrus to taste.
How To Make Pancit
Below is a summary of how to make this Filipino pancit recipe. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Add oil to a wok or skillet over medium-high heat, then add chicken and cook until browned on all sides, about 10-12 minutes. While chicken is cooking, place bihon noodles in a large mixing bowl filled with water. The noodles will soften as it soaks.
- Add onion and keep a consistent stir for 1 minute. Add garlic and continue to stir. Sauté for 1 minute, be sure not to brown garlic, lowering heat, if needed.
3. Next, add celery and carrot and cook for 2 minutes. Add soy sauce and cook for one minute. Add chicken broth, bring the mixture to a boil, then add cabbage and snow peas and cook for 2 minutes.
4. Drain bihon noodles well then add to the vegetable mixture. Mix the noodles, keeping a constant movement to allow the vegetables to thoroughly mix noodles to absorb the broth, about 6 minutes. Add blaclk pepper and mix again.
5. Divide pancit among bowls and serve with a lemon (or calamansi) wedge and a scallions. Enjoy!
Tips and Tricks
- Remember to soak the noodles in water before cooking them. This step ensures the noodles soften and absorb the flavors of the dish properly.
- Make sure all of the vegetables are chopped to approximately the same size. They’ll cook at an even rate and you can get a taste of everything in one forkful. I also find that julienning the vegetables helps them cook faster.
- Don’t overcook the noodles. Bihon noodles cook quickly, so keep an eye on them to avoid a mushy texture. They should be tender but still have a slight bite.
- Add the vegetables in stages based on their cooking times. Start with harder vegetables like carrots and celery, and add more delicate ones like cabbage and snow peas later. This method ensures all the veggies are perfectly cooked.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat it in the microwave when you’re ready to eat it. I’ve also eaten it cold and really enjoyed it so no judgment here!
Variations
- Meat – Most pancit recipes use pork, beef, shrimp, or Chinese sausages. You can also omit meat altogether and swap the chicken broth for vegetable broth so it is a vegetarian dish.
- Noodles – You can use vermicelli noodles as a substitute for pancit bihon.
- Veggies – Feel free to use whatever produce you have on hand. I’d suggest trying green beans or broccoli.
- Hard Boiled Eggs – Garnish with sliced hard-boiled eggs for extra protein and a rich, creamy texture. Simply slice them and place them on top of the noodles before serving.
Frequently Asked Questions
Is pancit healthy?
Pancit can be a healthy dish depending on the ingredients used. With lean protein like chicken thighs, a variety of fresh vegetables, and a light soy sauce-based broth, this recipe offers a balanced mix of nutrients. We use low-sodium broth but you can also adjust the amount of oil to make this a healthier choice.
What does a pancit taste like?
Pancit is savory, with the bihon noodles absorbing the taste of a rich soy sauce and chicken broth. The dish is complemented by the sweetness of sautéed onions and carrots, the mild bitterness of cabbage, and the fresh crunch of snow peas.
Can I prepare pancit bihon ahead of time?
You can prepare pancit bihon up to 2 days ahead of time. Cook the dish and store it in an airtight container in the refrigerator. When reheating, you may need to add a bit of broth or water to refresh the noodles and prevent them from drying out.
How can I prevent the noodles from sticking together?
To prevent the noodles from sticking together, ensure they are well-drained after soaking. Then gradually add them to the wok, stirring constantly. Toss the noodles frequently with the sauce and vegetables to coat them evenly. Adding a bit of oil or extra broth can also help keep them separate.
Looking for More Traditional Filipino Recipes?
- Filipino Chicken Adobo
- Biko Kalamay Recipe
- Easy Filipino Beef Adobo
- Filipino Pork Adobo
- Sinangag-Filipino Garlic Rice
- Atchara (Filipino Pickles)
- Mechado (Filipino Beef Stew)
- Filipino BBQ (Pork Skewers)
- Taho: Filipino Silken Tofu with Sago
Loving this Panit Bihon Recipe?
There’s a reason these pancit noodles are loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!
Filipino Pancit Bihon
Equipment
- Wok
- Large Miixing Bowl
Ingredients
- 3 tablespoons avocado oil
- ¾ pound chicken thighs, boneless, skinless, cut into 1-inch pieces
- ½ medium yellow onion, halved, thinly sliced
- 2½ tablespoons garlic, chopped
- 1 cup carrot, julienned
- ⅔ cup celery, sliced diagonally
- ½ cup + 2 tablespoons soy sauce, Lauriat brand
- 3 cups chicken broth, low sodium
- 2¼ cup green cabbage, cut into 1-inch pieces
- ¾ cup snow peas, ends trimmed, halved
- 10½ ounces pansit bihon noodles, I use UFC brand
- ¾ teaspoon coarse black pepper
Garnish
- ½ cup scallions, thinly chopped
- calamansi or lemon wedges, for squeezing
Instructions
- Add oil to a wok or skillet over medium-high heat, then add chicken and cook until browned on all sides, about 10-12 minutes. While chicken is cooking, place bihon noodles in a large mixing bowl filled with water. The noodles will soften as it soaks.
- Add onion and keep a consistent stir for 1 minute. Add garlic and continue to stir. Sauté for 1 minute, be sure not to brown garlic, lowering heat, if needed.
- Next, add celery and carrot and cook for 2 minutes. Add soy sauce and cook for one minute. Add chicken broth, bring the mixture to a boil, then add cabbage and snow peas and cook for 2 minutes.
- Drain bihon noodles well then add to the vegetable mixture. Mix the noodles, keeping a constant movement to allow the vegetables to thoroughly. Mix noodles to absorb the broth, about 6 minutes. Add black pepper and mix again. Adjust seasoning with more soy sauce, if necessary.
- Divide pancit bihon among bowls and serve with a lemon (or calamansi) wedge and top with scallions. Enjoy!
