Traditional Pancit Bihon Noodles (Printable version)

Savory Filipino rice noodles stir-fried with chicken, shrimp, and crisp vegetables in flavorful 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 cooking oil

→ Garnish

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

# How to Prepare:

01 - Soak the bihon noodles in warm water for 10 minutes until softened, then drain thoroughly and set aside.
02 - Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Sauté garlic and onion until fragrant and translucent, about 1-2 minutes.
03 - Add chicken slices and cook until lightly browned and cooked through. Add shrimp and stir-fry until pink, about 2 minutes. Remove proteins from the 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 the 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 the drained bihon noodles, tossing gently with tongs to combine evenly with the sauce and ingredients. Cook for 3-4 minutes until noodles are heated through and have absorbed the flavors.
07 - Season with black pepper and adjust salt or sauces to taste if needed.
08 - 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 that savory sauce while staying perfectly tender, never mushy if you follow the timing
  • It feeds a crowd with just one pan, and leftovers actually taste better the next day
  • That hit of citrus right before eating cuts through the richness and makes everything sing
02 -
  • Don't skip soaking the noodles beforehand, or they'll turn gummy when they hit the hot sauce
  • Have everything chopped and measured before you start cooking—the stir-fry goes fast once you begin
  • The citrus squeeze isn't optional, it's what makes the flavors come alive
03 -
  • If your noodles seem dry before they're fully cooked, add the broth a splash at a time rather than all at once
  • Leftovers reheat beautifully with a tiny splash of water to loosen the noodles

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