Pancit Bihon
“Pancit bihon is a Filipino noodle dish made with rice noodles, meat and vegetables! An easy and filling meal that can be served anytime of the day and during special occasions.”
Pancit bihon, also known as pancit guisado, is a Filipino noodle dish that is second to rice in terms of popularity.
Pancit Bihon is one of my favorite dishes since it tastes wonderful and maybe a complete meal on its own. Eating pancit has always been part of my growing years and I’ve been eating this since I was a kid. It is always present in almost every celebration we have especially during birthdays.
This pancit bihon recipe combines chicken, shrimp, and vegetables in “bihon” or rice sticks. It’s ideal for everyday meals as well as special occasions such as fiestas, birthday parties, and other important occasions. Another great thing about pancit is that it is so easy to prepare with simple and customizable ingredients.
Post Contents
WHAT IS PANCIT BIHON
Pancit bihon is a famous Filipino noodle stir-fry that may be served for both ordinary meals and special occasions.
It’s a one-pot dish that typically consists of soy sauce-coated rice noodles, a variety of meat (usually pork or chicken, or shrimp), and chopped vegetables. Usually, calamansi or lemon slices are frequently squeezed before consumption to give out a tangy flavor.
According to the Chinese, the meal is both traditional party cuisine and lucky food. It is frequently made for birthday celebrations since long noodles are thought to represent long life and good health.
WHAT IS PANCIT
Historians claim that the Chinese introduced noodles to Filipino cuisine long before Spanish colonization in the Philippines in the 16th century.
The name pancit (pronounced ‘panh – seet’) comes from the Hokkien word piân-ê-si̍t, which roughly translates as “convenient food” or ready-to-eat or cooked food.
During the Spanish colonial period, many Chinese migrants in the Philippines worked as street sellers known as panciteros.
The Chinese panciteros catered mostly to women employed in cigar factories. Because they didn’t have time to cook at home, these hardworking women purchased meals from panciteros.
During this time, street food started to be associated with convenience and quality. Noodles were frequently offered because they are one of the handiest ready-to-eat dishes.
It’s easy to see how the word pancit came to have the meaning it does now in the Filipino culinary language.
PANCIT BIHON INGREDIENTS
The ingredients of pancit vary depending on the individual’s recipe, but I prefer to stick with the classic recipe I grew up with. It’s simple to make because the ingredients are common enough to cook with and very filling.
This dish can be personalized and changed to fit your preferences.
Rice noodles. Bihon noodles are thin rice flour and cornstarch noodles. You could also use vermicelli noodles or cornstarch noodles.
Olive Oil. I prefer to use olive oil due to its health benefits. You can cook this recipe using other neutral oil like vegetable, canola, sunflower, or grapeseed oil.
Garlic. Guisado is not complete without garlic for pungency and added health benefits.
Onion. I am using red onion in this recipe chopped into small bits but you can use yellow, white, shallot, or whatever you have on hand.
Chicken. I use boneless, skinless chicken breast as meat for this dish. Sliced it thinly for more flavor and bite-size servings. Chicken parts with bones can also be used which will impart more flavor. You can substitute pork with chicken if you desired. You can also put liver, fish balls, or kikiam for added flavors.
Shrimps. Shrimps add extra flavor and color to the dish but you can omit it if you are not a fan of it.
Vegetables. I’m using a combination of celery, carrots, green beans, and cabbage, but you may get creative and make your own combo.
Water and chicken broth cube. To enhance the flavor of the chicken, I used chicken broth cubes. You can substitute chicken stock.
Soy sauce & oyster sauce. Gives dark color and creates an umami flavor to the dish. You can use fish sauce if you prefer.
Salt and pepper to taste.
HOW TO MAKE PANCIT BIHON
There are so many different methods to prepare this dish that each cook or household has its own unique version. I will share mine, which I find easy to do and follow.
While this pancit bihon recipe is simple to prepare, it’s always a good idea to have all of the ingredients ready ahead of time to avoid any minor mishaps.
Place a large-sized pan on a medium-high flame. Add oil, then sauté the garlic and onion for 3-4 minutes, or until the onions are translucent and fragrant.
Add the chicken pieces and cook until it turns white. Then season with soy sauce, oyster sauce and pepper.
Add the water and chicken broth cubes and let the meat cook until tender. Since the chicken breasts were thinly sliced, it will cook easily. If you are using chicken stock, you can omit the chicken broth cubes.
Once tender, stir in the vegetables and shrimps and cook for about 1-2 minutes only. We want the vegetables to be half-cooked only so they will still have a little bite.
Remove the meat and vegetable from the pan using a wire skimmer or strainer.
Bring the broth to a boil then place the dry bihon noodles in the pan. Let the noodles absorb the liquid and gently toss to ensure that it is equally covered. Instead of just being coated with sauce, the noodles will be infused with a ton of flavor.
It should just take 3-5 minutes to cook. If the noodles are still crunchy after the sauce has been absorbed, add a quarter cup of liquid.
Turn off the heat and return the meat and vegetables to the pan (you can save some for garnishing). Mix thoroughly until well distributed.
Place it in a serving bowl or plate. Serve with soy sauce or fish and calamansi or lemon wedges for a tangy flavor.
VEGETARIAN PANCIT
You’re not a big fan of meat? It’s not an issue; simply leave out the chicken and serve it as a vegetarian dish.
A pancit with lots of vegetables is just as tasty and colorful!
When it comes to goodies from the garden, the more the merrier. You may try including red bell pepper, snow peas, leeks, shiitake mushrooms, and broccoli florets into your own handmade veggie pancit concoctions.
Make these recipes work for YOU, as always. Consider my recipes as blueprints. The finishing touches should be determined by your preferences!
COOKING TIPS
- Some pancit recipes require the noodles to be pre-soaked in water before cooking to help soften the noodles. Do not do this since the noodles will soak up the water instead of the savory chicken broth. Simply boil the noodles directly in the chicken broth without presoaking in water for a more flavorful dish.
- To ensure that your meat and vegetables cook quickly and evenly, cut them into uniform bite sizes.
- Personally, nothing ruins a wonderful plate of pancit bihon like mushy noodles and limp vegetables! That is why it is important to cook the vegetables in the broth for about 1-2 minutes only then take away from the pan. This will ensure tender crisp vegetables when tossed back to finish your dish.
HOW TO SERVE
Pancit bihon is an excellent meal to serve at parties, notably on birthdays because the long noodles represent long life.
It’s ideal for feeding a large group. While it’s traditional to offer this at parties, it’s also a great dish to have at any time of the day.
While pancit guisado can be eaten as a meal in itself, it can also be a great pair with other pinoy delicacies such as:
HOW TO STORE
You can store leftover pancit in an airtight container and refrigerate for up to 3 days.
To reheat, you can either microwave with lid on for 1-2 minutes or until warm.
Did you try this recipe for Bihon Pancit? Are there any modifications you’d want to share? Leave your suggestions and advice in the comments section below!
Pancit Bihon Recipe
Ingredients
- 3 tablespoons olive oil or vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 500 grams chicken breast, cut into strips
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- ½ teaspoon ground black pepper
- 4 cups water or chicken stock (omit broth cubes if using)
- 1 piece chicken broth cubes
- 2 medium carrots, cut into strips
- 100 grams green beans, sliced thinly and diagonally
- 2 stalks celery, chopped
- 250 grams large shrimps, peeled and deveined
- ½ medium cabbage, chopped
- 227 grams (8 ounces) bihon noodles
- salt or fish sauce, as needed
Instructions
- In a large-sized pan or wok on a medium-high flame, add oil. Sauté the garlic and onion for 3-4 minutes, or until the onions are translucent and fragrant.
- Add the chicken pieces and cook until it turns white.
- Season with soy sauce, oyster sauce and pepper. Mix well to combine and let it cook for about 2 minutes.
- Pour water and add the chicken broth cubes. Cover and let the chicken cook for about 10-15 minutes or until tender. Note: If you are using chicken stock, you can omit the chicken broth cubes.
- Once tender, stir in the vegetables and shrimps and cook for about 1-2 minutes only. Note: Do not overcook the vegetables, cook half-way only so it will still be crunchy.
- Using a wire skimmer or strainer, remove the meat and vegetables from the pan. Set aside.
- Bring the broth to a boil then place the dry bihon noodles in the pan. Let the noodles absorb the liquid and gently toss to ensure that it is equally covered.
- Cook the noodles for around 3-5 minutes or until soft. If the noodles are still crunchy after the sauce has been absorbed, add a quarter cup of liquid.
- Turn off the heat and return the meat and vegetables into the pan (you can save some for garnishing). Mix thoroughly until well combined. Season with salt or fish sauce if necessary.
- Transfer in a serving bowl or plate. Garnish with the reserved meat and vegetables.
- Serve with calamansi or lemon wedges and enjoy!
Video
Notes
- You can substitute pork with chicken if you desired. You can also put liver, fish balls or kikiam for added flavors.
- For vegetarian version, omit the meat and shrimp.
- You can try including other vegetables such as red bell pepper, snow peas, leeks, shiitake mushrooms and broccoli florets.
- If you have a food allergy, leave the shrimp and fish sauce out.
If you make something with Happy Tummy Recipes, please share it with me and don’t forget to rate and comment on this recipe below!
For more recipe inspiration, please subscribe to our recipe newsletter and follow me on Pinterest, Facebook, Tumblr, and YouTube!
This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.
