I have always enjoyed Filipino food, and Pancit Bihon – Filipino Rice Noodles is a staple dish that you will see in just about every Filipino restaurant.
This dish comes together in about 20 minutes if you are using precooked meat, or a little over an hour if you are going for fall of the bone tender chicken.
Pancit Bihon is a Filipino noodle dish that uses bihon noodles, vermicelli noodles or rice noodles, either pork, chicken or shrimp, with vegetables.
It is a popular dish for everyday meals and special occasions, especially birthdays, as the long noodles symbolize long life in Asian culture.
Pancit Bihon originated from the Chinese – Hokkien phrase “pian i sit”, which means “something cooked fast” or “something conveniently cooked fast”.
Traditional Pancit Bihon - Filipino Rice Noodle Ingredients:
- Bihon Noodles: These thin rice noodles, often translucent when cooked, are the foundation of the dish. Their delicate texture allows them to absorb the flavors of the surrounding ingredients.
- Chicken, Pork, or Shrimp: Diced and seasoned with a medley of spices, adds protein richness to the dish. The meat is often pre-cooked and stir-fried to perfection.
- Soy Sauce: A key element in Filipino cuisine, soy sauce lends a savory umami flavor, enhancing the taste of both the noodles and accompanying ingredients.
- Oyster Sauce: A common base sauce that adds depth to a dish.
- Vegetables: A vibrant array of vegetables such as carrots, snow peas, cabbage, and green beans provides both color and texture.
- Garlic and Onions: The aromatic duo of garlic and onions forms the flavorful base of the dish. Sautéed to golden perfection, they create a delicious aroma.
- Calamansi or Lemon: A squeeze of calamansi or lemon adds a zesty citrusy kick, and brightening the overall taste.
Why Pancit - Filipino Rice Noodles works:
Because it combines different textures, flavors, and colors in one dish.
The rice noodles are tender and and absorb flavor, the meat and shrimp are savory and chewy, and the vegetables are crisp and fresh.
It is is seasoned with soy sauce, garlic, onion, and oyster sauce, which add a rich and umami taste.
The dish is also visually appealing, with the bright colors of the carrots, cabbage, snow peas, and bell peppers.
Pancit Bihon - Filipino Rice Noodle Tips and tricks:
To make your Pancit Bihon more delicious and authentic, here are some tips and tricks:
- Parboil or soak the noodles in broth instead of soaking them in water. This will make the noodles more flavorful.
- Cut your meat and vegetables into uniform bite-sized pieces so they cook evenly and fast.
- Use a wok or a large skillet with slanted sides to stir-fry the ingredients. This will allow you to toss and mix the ingredients well and prevent spills.
- Use tongs to stir-fry the noodles to keep them intact and reduce breakage.
- Do not overcook the noodles and vegetables. They should be slightly undercooked as they will continue to cook when you finish off the dish.
- Cook on high heat to sear the ingredients and avoid steaming them.
- Garnish with Green Onions: For a finishing touch, garnish your Pancit Bihon with chopped green onions. This not only adds visual appeal but also imparts a subtle oniony freshness.
What makes Pancit - Filipino Rice Noodles unique?
Because it reflects the history and culture of the Philippines. It is a fusion of Chinese and Filipino cuisines, using ingredients and techniques from both traditions.
Whether served during birthdays, fiestas, or ordinary family meals, this dish carries a sense of warmth and connection.
Its versatility allows for variations based on regional preferences, making each rendition a unique reflection of local culinary traditions.
EZ Pancit Bihon - Filipino Rice Noodles
Ingredients
- 1 Lb chicken thighs bone-in, skin-on, or whatever you have
- For the Pancit Noodles:
- 15 ml canola oil or similar - NOT OLIVE OIL
- 6 garlic cloves medium, minced or finely diced
- 1/2 cup red onion finely diced, white is ok also
- 2 medium carrots peeled and cut into matchsticks "batonnets"
- 1/2 cup snow peas stem ends trimmed and strings removed
- 1/2 cup of cabbage chopped rough - optional
- 8 ounces bihon noodles vermicelli noodles or rice noodles
- 2-3 Tbsp oyster sauce
- 2 Tbsp soy sauce preferably a Filipino brands such as Silver Swan
- 2 Tbsp dark soy sauce
- 1 Tbsp fish sauce
- 1 scallion ends trimmed and sliced thinly on a bias, for garnish
- Calamansi or lemon wedges for serving
Instructions
- For the Chicken: If cooking
- Fill a 4-quart saucepan halfway with water. Bring the water to a boil. Add chicken. Return to a boil.
- Partially cover with a lid. Lower the heat to maintain a simmer. Cook until chicken is tender and falling away from the bone (approximately 40 minutes).
- Use tongs to transfer the chicken to a large bowl or platter. Allow the chicken to cool (approximately 15 minutes).
- Strain the remaining stock through a fine-mesh strainer into a large metal pot. Set aside the strained stock (you should have about 1.4 liters).
- Shred it into small pieces. Dispose of the skin and bones.
- *Or you can use leftover chicken, or pork and skip this step, just make or thaw a liter of chicken broth for later
- In a wok, heat oil over high heat until shimmering. Add garlic and onions and cook, stirring frequently, until softened and light brown in color, about 2 minutes.
- Add Vegetables and cook, stirring frequently, until vegetables have brightened in color and are crisp-tender, about 2 minutes. Scrape stir-fried vegetables into a medium heatproof bowl; set aside.
- For the Pancit Noodles: Add 2 cups of the reserved broth to the wok and bring to a boil over high heat. Add rice noodles, stirring to ensure that noodles are wet. Cook, stirring frequently, until noodles soften and turn translucent, about 3 minutes; if noodles have not hydrated , add more stock in 1/4 cup increments.
- Return stir-fried vegetables to wok along with shredded chicken.Mix everything thoroughly. Lower heat to maintain a simmer. Add oyster sauce, soy sauce, and fish sauce. Stir until sauces are fully incorporated and noodles are coated in a saucy glaze.
- Garnish with scallions. Serve immediately with calamansi or lemon wedges
Notes
Nutrition
Pancit - Filipino Rice Noodles pairs well with:
