Traditional Pancit Bihon Noodles (Printable)
Savory Filipino stir-fry with tender rice noodles, chicken, shrimp, and crisp vegetables in soy-based sauce. Ready in 40 minutes.
# What's Needed:
→ 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 until softened. Drain thoroughly 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.
# Tips for Success:
01 -
- The noodles soak up every bit of savory goodness from the broth and sauces, creating layers of flavor in each strand.
- It looks impressive served on a big platter but comes together in under an hour with everyday ingredients.
02 -
- Do not skip soaking the noodles or they will stay tough in the center no matter how long you cook them.
- Work quickly once the noodles hit the pan because overcooked bihon turns gummy and clumps together.
03 -
- Prep all your ingredients before you turn on the stove because stir frying moves fast once it starts.
- Use the largest pan you own, crowded noodles steam instead of absorbing sauce properly.