Pancit Bihon
Pancit Bihon
Learn how to make pancit bihon with chicken, cabbage, carrots, snow peas, and rice noodles—a classic Filipino noodle dish for birthdays and handaan.
Serves 8 · 45m total
The Story
Pancit bihon is the noodle dish Filipinos reach for when there is something to celebrate. Birthdays, graduations, New Year, and office parties often include a big bilao of bihon because noodles symbolize long life and the dish feeds a crowd without expensive meat.
Bihon refers to thin rice noodles, which cook quickly and absorb broth better than egg noodles. The flavor comes from sauteed garlic and onion, meat, vegetables, and a seasoned liquid often tinted with achuete oil for a golden-brown color. Lemon or calamansi squeezed at the end keeps the dish bright.
A well-made pancit bihon looks glossy and evenly golden, with shredded chicken, soft cabbage, julienned carrots, and whole snow peas still bright green. The skill is in timing: soak noodles just until pliable, then finish them in the pan so they stay separate and not mushy.
Best paired with
Puto, lumpiang shanghai, or grilled pork barbecue on a party table.
Lola's Tips
- ✦Soak bihon in warm water for only 5 to 8 minutes—oversoaking makes mushy noodles.
- ✦Add snow peas near the end so they stay crisp and bright green.
- ✦Taste the broth before adding noodles; it should be slightly stronger than you want the final dish.
- ✦Toss with tongs and lift from the bottom so noodles color evenly without breaking.
Substitutions
- chicken thigh → pork shoulder, shrimp, or firm tofu
- snow peas → snap peas or thin green beans
- achuete oil → a pinch of paprika in oil for color
Ingredients
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Instructions
- 1
Soak bihon noodles in warm water for 5 to 8 minutes until pliable. Drain well.
- 2
Heat oil in a large wok or pan. Saute garlic and onion until fragrant. Add chicken and cook until lightly browned.
- 3
Stir in carrot and cook for 2 minutes. Pour in chicken broth, soy sauce, fish sauce, achuete oil, and pepper. Bring to a simmer.
- 4
Add cabbage and cook for 2 minutes. Taste broth and adjust seasoning.
- 5
Add drained bihon and toss gently over medium heat for 4 to 6 minutes until noodles absorb liquid and turn golden brown.
- 6
Add snow peas and toss for 1 minute until bright green and crisp-tender.
- 7
Transfer to a serving platter and squeeze lemon or calamansi over the top before serving.
Kitchen Timer · 20 min prep first
25:00
