Traditional Pancit Bihon (Print View)

Savory Filipino rice noodle stir-fry with chicken, shrimp, and crisp vegetables in a soy-based sauce.

# What You'll Need:

→ Proteins

01 - 7 ounces boneless, skinless chicken breast, thinly sliced
02 - 3.5 ounces medium shrimp, peeled and deveined

→ Noodles

03 - 7 ounces 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 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 teaspoon fish sauce
12 - 1/2 teaspoon ground black pepper
13 - 1 cup chicken broth
14 - 2 tablespoons vegetable oil

→ Garnish

15 - 2 tablespoons chopped scallions
16 - 1 lemon or calamansi, cut into wedges

# How to Make:

01 - Soak the bihon noodles in warm water for 10 minutes until softened. Drain thoroughly and set aside.
02 - Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Sauté garlic and onion until fragrant and translucent, about 2 minutes.
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-crisp.
05 - Return the cooked chicken and shrimp to the pan. Pour in soy sauce, oyster sauce, fish sauce, and chicken broth. Bring to a gentle 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. Transfer to a serving platter and garnish with chopped scallions. Serve with lemon or calamansi wedges on the side.

# Expert Suggestions:

01 -
  • The noodles soak up all those savory flavors making every bite better than the last
  • It comes together quickly enough for a weeknight but feels special enough for Sunday dinner
02 -
  • Don't over-soak the noodles or they'll turn to mush when you stir-fry them
  • Have everything prepped before you start cooking once that wok is hot there's no time to chop
03 -
  • Use a large wok or skillet'crowding the pan makes everything steam instead of stir-fry
  • Let your wok get properly hot before adding ingredients for that authentic restaurant-style sear

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