Traditional Pancit Bihon (Printable)

Tender rice noodles stir-fried with chicken, shrimp, and vegetables in a savory soy-based sauce

# What You’ll Need:

→ 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
14 - 2 tbsp vegetable oil

→ Garnish

15 - 2 tbsp chopped scallions
16 - 1 lemon or calamansi, cut into wedges

# How-to Steps:

01 - Soak bihon noodles in warm water for 10 minutes until softened. Drain thoroughly and set aside.
02 - Heat 2 tablespoons oil in a large wok over medium-high heat. Sauté garlic and onion until fragrant and translucent, about 2 minutes.
03 - Add sliced chicken and cook until lightly browned and cooked through. Add shrimp and stir-fry until pink, about 2 minutes. Remove from pan and set aside.
04 - In the same pan, add carrots, cabbage, and snow peas. Stir-fry for 2-3 minutes until just tender-crisp.
05 - Return cooked chicken and shrimp to the pan. Pour in soy sauce, oyster sauce, fish sauce, and chicken broth. Bring to a gentle simmer.
06 - Add drained noodles, tossing gently with tongs to combine and absorb the sauce. Cook for 3-4 minutes until noodles are heated through and flavors are well incorporated.
07 - Season with black pepper and adjust seasoning to taste. Transfer to a serving platter, garnish with chopped scallions, and serve with lemon or calamansi wedges on the side.

# Expert Advice:

01 -
  • The noodles soak up all those savory flavors while staying perfectly tender
  • It comes together in under 40 minutes but tastes like you labored all day
  • Leftovers somehow taste even better the next morning for breakfast
02 -
  • Do not skip soaking the noodles or they will turn gummy and refuse to absorb the sauce properly
  • Work quickly once the noodles hit the pan, they continue absorbing liquid and can become mushy
  • The calamansi or lemon squeeze at serving time is not optional, it completes the flavor profile
03 -
  • Use a wok if you have one, the high sides and curved bottom make tossing much easier
  • Have all ingredients prepped before you start cooking, this dish moves fast once it begins

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