Pancit Bihon is made with rice stick noodles that you can find at most Asian grocery stores—look for packages labeled “Bihon.” Avoid other types of rice stick noodles if possible, as some varieties tend to become soggy.
Basic seasonings include soy sauce, salt, garlic powder and onion powder. Add your preferred vegetables and, if desired, meat or shrimp. This dish is versatile and easy to adapt to what you have on hand.
Preparing Pancit Bihon is straightforward: saute the meat until it changes color and begins to tenderize, then add water or broth to finish cooking. The key is to watch the noodles carefully—overcooked noodles turn gummy. Follow the noodle package directions for soaking and cooking times to avoid a soggy result.
In Filipino culture, Pancit Bihon holds special meaning. It is commonly served at birthday celebrations to symbolize wishes for long life and good health. Consider serving Pancit Bihon at your next celebration.
For more noodle recipes:
- Pancit Bihon
- Pancit Palabok
- Udon Noodles
- Cajun Pasta Shrimp
- Green Peas Cream Cheese Penne Pasta
PANCIT BIHON
Shobee
Pin Recipe
Ingredients
- 5 cloves garlic chopped
- 1 medium size onion chopped
- 1 piece carrot sliced in strips
- ½ of bell pepper slice into strips
- 5 pieces cabbage leaves wash and slice into small pieces
- 2 lbs pork meat, slice into bite sized pieces chicken breast,chicken thigh or chicken drumstick
- 2 packs 8 oz Rice Stick Noodles Bihon
- 8 cups water or chicken broth
- 1/4 cup soy sauce start with less then add more if needed
- ¼ cup cooking oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- salt, and pepper to taste as desired
Instructions
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Soak the rice noodles in warm water until pliable, then drain and set aside.
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Heat the cooking oil in a pan and sauté the chopped garlic until lightly golden.
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Add the chopped onion and cook until translucent.
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Add the sliced meat and cook until it changes color and becomes tender.
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Stir in the soy sauce, onion powder and garlic powder. Cook for about 3 minutes to let the flavors meld.
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Add the water or chicken broth and simmer for about five minutes. Taste the broth and season with salt and pepper as needed.
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If you soaked the noodles earlier, drain any excess water before adding them to the pan.
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Add the rice stick noodles to the pan and cook until they turn soft. Toss in the carrots, cabbage and bell pepper, mixing gently until the liquid has mostly evaporated. Remove the pan from heat.
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Be careful not to overcook the noodles—once they are tender and the liquid has dried, transfer the pancit to a serving dish immediately to prevent them from becoming soggy.
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