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Pancit Bihon Recipe (Filipino Fried Rice Noodles)


Pancit Bihon Recipe

Serves 4-6


8 ounces “Excellent” brand rice sticks
2-3 pieces chicken thighs or drumsticks
1 small green cabbage (shredded in 1/2 inch pieces)
2-3 medium carrots (either shredded or chopped thinly crosswise)
1 small onion (finely chopped)
2 cloves garlic (minced)
1/2 pound shrimp (shelled and deveined)
1 tablespoon canola oil
2 tablespoons dark soy sauce
1 tablespoon fish sauce (optional, add 1 tablespoon soy sauceĀ  if not adding fish sauce)
Freshly ground black pepper

Optional Garnishes:

Lemon wedge
Chopped scallions
Chili garlic oil


Boil chicken in 4 cups of water to make the stock. Once cooked, shred the chicken meat into thin strips. Discard the bones and set the stock aside.

Heat a large wok to medium-high heat. Add canola oil. Stir fry the garlic and onions until the onions turn clear. Be careful not to burn the garlic. Add the shredded chicken pieces and shrimp (if using). Once the shrimp turns pink, add cabbage and carrots. Lightly stir fry 2-3 minutes. Pour the mixture onto a bowl and set aside.

Pour the chicken stock into the heated wok. Once it starts boiling, turn the heat down to medium. Add rice sticks, soy sauce, and fish sauce. Boil for another 5 minutes or so until there is approximately 1/4 cup stock left. Add the meat mixture back into the wok. Lightly stir fry until all the liquid has evaporated. Add freshly ground pepper to taste.

Garnish with a lemon wedge, chopped scallions, and chili garlic oil.

Cook’s Notes:

1. For an authentic taste, I recommend using Filipino brands such as Excellent rice sticks (rice noodles with a little cornstarch mixed in) and Lauriat dark soy sauce. Both are available in most Asian grocery stores.
2. I use a well-seasoned wok but most saute pans should work. Just be careful when the stock is drying up as the noodles would stick to the pan. Keep tossing the noodles to keep them from sticking. Although I have not tried it myself, a non-stick pan would probably work well since this recipe does not use a lot of oil.
3. Even though most Asian recipes would tell you to soak the noodles in warm water, boiling the noodles in the stock infuses a more intense flavor and keeps the noodles moist.
4. As with any recipe, adjust according to your taste. I like mine salty-sweet with a healthy portion of vegetables that have a slight crunch to them. For softer vegetables, cook a little bit longer once everything is mixed in the wok.

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43 COMMENTS... read them below or add one

  1. DailyChef

    Mm…thanks for sharing! The best part is knowing what the Filipino brands are. I’ve made versions of this before – it’s fairly similar to a number of different Asian noodles – but was never 100% sure if I was using the right spices. Now I know!

  2. A

    I’m a Filipino, and I have to say, the bit about constantly tossing the noodles for them not to stick is an UNDERSTATEMENT, hahaha. I really dislike making this dish because my arms hurt from tossing the heavy wok :-( Nonstick is the best way to go.

    And a note: yellow lemons are almost never available in the Philippines, so real Filipino pancit uses “calamansi” lime. I find regular limes, and not lemons, are a closer substitute.

    Last note: certain areas add not only shrimp but also hard-boiled, peeled quail eggs, even chopped calamari. My favorite additions are wood-ear mushrooms, soy-braised pork liver and siew yoke (Chinese crackling pork, known in Filipino as “Lechon Kawali.”)

    The point is, pancit is always a complete meal: carbs from the noodles, veggies, and protein (pork, chicken, seafood or–for vegans–Chinese and/or woodear mushrooms).

  3. Bee,
    Long before you got your contact, I searched amazon if you had a cookbook. I’m so happy
    you’re finally coming up with one. Can’t wait to get my hands on it.

  4. I love pancit! The first time I ate it, I mmm’d and yumm’d my way through three servings. My good friend from the Philippines makes with long beans and a lot of veggies. She usually puts some aside for me when she cooks up some. Hopefully, she’ll read this and get the hint.

  5. There’s a lot of Filipino pansit:
    Pansit Bihon
    Pansit Palabok
    Pansit Molo
    Pansit Malabon
    Pansit Sotanghon
    Pansit Canton
    …. and I love them all. I love your Pansit so I posted it on my blog.

  6. Thank you for all the wonderful comments!

    A – Yes, calamansi is better but I didn’t think about it since I live in the States now. However, I’ve heard people growing them here. A friend of mine from Colorado got a plant at Home Depot.

    As for the noodles sticking to the pan – yes, be careful. You can add a little bit of water to loosen the noodles, or if you want softer vegetables.

    As mentioned above the varities are endless. Feel free to experiment to suit your tastes!

    Congratulations Bee on your cookbook deal!

    • A

      Charlotte: Yup, I heard that too. But Colorado?! That’s amazing–isn’t Colorado a bit cold? :p

      Oh, and as for Bee: I’m sure her cookbook will be a smashing success! Her recipes are authentic but easy, not fluffed-up Westernized versions, nor impossibly exotic to make. Good luck Bee! :-)

      • A – thank you so much for your support. Yes, my cookbook will offer authentic recipes, yep, no fluffed-up westernized versions, and I am doing the food photography, too. :)

  7. vegetarian glucosamine

    However I make this recipe but I make it some different way than you mentioned here. Well thanks for sharing such nice recipe. I would like to make it as your way. Hope It will make tasty.

  8. Lexa

    A, yellow American lemons are available all over the supermarkets in Manila. You will be surprised what you can find in Manila and most cities outside the metropolis these days. Lemons are suggested in the recipe since it written by someone who lives in the US where calamansi is not always available. But in the Philippines calamansi is the way to go. What amazed me was this was a very common fruit in Malaysia and Singapore.

    We wish to see more Filipino recipes in this blog. We also look forward to your cookbook.

  9. Thank you for featuring my favourite Filipino noodle dish. I just made pansit the other day and I truly enjoyed it. Pancit goes well with suman ( glutinous rice in coconut milk wrapped in banana leaf) or puto (steamed rice cakes).

    I’m looking forward to your cookbook Bee. I’m very excited to have a copy of it in my collection.

  10. Another great looking Filipino recipe on RasaMalaysia! I love how you feature our food on your website Bee, keep it up! And thanks for introducing Charlotte to us.

  11. Jeff

    Great job! The varieties of ingredients are endless!
    In addition to the soy sauce and fish sauce, oyster sauce also will go well. Also, my mom told me that when you take the heads of the shrimp, get some of the red “stuff” 9for lack of a better term) from the head of the shrimp. That’s where LOTS of the flavor comes from. Lastly, black pepper is a MUST. It adds lots of spice. In fact, one of my friends also added just a hint of chili garlic sauce for a spicy pancit variation.

  12. Yay! Thanks for featuring another Filipino recipe here Bee! And thanks for the opportunity to discover another Filipino blogger (hello Charlotte! Great pancit!) :) And lastly, congratulations on the book deal…please keep us posted! I eagerly await for it here on my shores :)

  13. Liz T. Nena

    I love love this recipe!!! It is simple and the taste is flawless. I followed your direction to the T and its just amazingly delish! It tasted just like this restaurant back home in Saipan called Skyway Restaurant. Every time I get a chance and visit home this is my first stop I love how the cook makes his pancit bihon. Now… im not so far away from home :) Thank you again for sharing this recipe and showing pictures of the dish. Awesome Job!

    Liz Nena
    El Paso, Texas

    • Liz G.

      Also in El Paso, Texas, tried Pancit from a friend who works at the Ft. Bliss Commissary with me, it’s DELICIOUS! So glad to have tried it and want to learn how to make it!

  14. Macai26

    Oh, so lovely… i love this as well, this dish is well-known as breakfast dish for Filipinos. The usual pancit Bihon has pork on it. First, you have to saute sliced-into-strips pork, then set aside, saute onion, garlic, pork liver, stripped carrot, baguio beans, cabbage, you can add shrimp as well, dashes of black ground pepper, soysauce, little of salt. then you may add the noodle and mix well. Put into a platter then squeeze calamansi on top then serve hot. :)

  15. Jazzy.

    Mmm! I love pandit my nan mum and everyone in my family cooks it, all different styles, not like this! Tastes so good! But hey I’m half filo too!

  16. paulina

    I’ve never have Pancit Bihon, but it looks delicious, I don’have the Excellent noodles brand, but I’m going to use chinese vermicelli. I hope it comes out good.I’m making it tomorrow.

  17. ann

    This is a great recipe for pancit. The only thing I want to tell others is that do not season your chicken broth with salt because you’ll add soy and fish sauce in the last step.

  18. RobinBL

    I was stationed in Guam for 2 years several years ago – that’s where I met pancit and lumpia… oh, how I miss them!! Thank you for sharing your recipes. I’ll definitely try them out.

  19. Recently made this dish for my parents…this was their first time eating it. The entire pot lasted 1 entire day in my house!

    Amazing dish and it reminded me of the Pancit my best friend’s mother used to make us as children!

  20. mark

    I tried pancit for the first time in 1987, loved it. I’ve been looking for the recipe ever since. Thank you for publishing it.

  21. Amanda

    I used to have a Filipino friend and her mom served pancit at every gathering I attended. This recipe is exactly how I recall it tasting. Delicious!! Thanks for sharing. I couldn’t find Excellent brand at Super H Mart but did find rice sticks with cornstarch. I don’t own a wok :-( but my largest cast iron skillet worked fine.

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