Party Ideas · Poultry · Recipes · Seafood

Filipino Pancit Bihon

I always feel really good when I make pancit (not that I make it nearly as good as my family makes it).  Simply because a lot of people outside of the Philippines don’t know how to cook pancit.  It’s a little piece of my heritage that is resurfacing.

Filipino cooking is not an exact science.  Add the vegetables and seasonings according to your own likes and dislikes.  Just try not to use too much soy sauce, it can easily become overpowering.  Pork can be substituted for chicken or added in addition to the chicken.  I have also added shrimp to my pancit if I have it.  You can also substitute tofu for the meat, omit the oyster sauce and use vegetable broth instead of chicken broth to make this a vegetarian dish.

This feeds a lot of people.  You could throw a party and serve this dish or bring it to a potluck.  Everyone will thank you.  Or make this for yourself and eat the leftovers for lunch for the rest of the week.  You’ll never go hungry again!

This recipe adapted from my family’s recipe book and a few changes of my own.

Filipino Pancit Bihon

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: Serves about 10

Filipino Pancit Bihon


  • 1 (16-ounce) package bihon rice noodles, soaked for at least 15 minutes then drained
  • 2 chicken breast or pork shoulder, cut into 1-inch cubes
  • 1 pound shrimp, peeled and deveined with tails cut off
  • 2 medium carrots, sliced thinly into 1-inch matchsticks
  • 2 celery stalks, sliced
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 4 cloves of garlic, minced
  • 1 thumb-sized ginger, minced
  • 2 chicken bouillon cubes
  • 1 1/2 cups water
  • 4 tablespoons soy sauce
  • 2 tablespoons Mirin
  • Salt and pepper to taste
  • Lemon, for serving


  1. In a large pan or wok, add the half of the oil, onion, garlic and ginger. Stir fry until the onion is translucent. Add the chicken or pork. When the meat is mostly cooked on all sides, add the shrimp and cook until pink. Add veggies and mirin and stir fry for 2 minutes. Set aside.
  2. In the same pan or wok, pour and heat up remaining olive oil. Add the chicken cubes and saute until melted. Add the water and soy sauce. Bring to a boil. Add the noodles and keep tossing them until they are loosened. Add the salt and pepper to taste and cook until the noodles are almost tender. Add more water to cook the noodles if necessary.
  3. Add the meat and mixed vegeteables. Keep on tossing until ingredients are well mixed and noodles are tender but firm. Do not overcook. Remove from heat and serve hot with soy sauce and lemon.

Photo courtesy of Tapsilogatbp

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