Everyday Pancit
Pancit Bihon
The noodle dish most Filipino families know by heart — thin rice noodles stir-fried with chicken, shrimp, and vegetables, seasoned simply so the noodles do the talking.
In Filipino culture, pancit is traditionally served at birthdays for good luck — the long noodles are said to represent a long life, so tradition says you shouldn't cut them before serving. This version keeps things approachable for a weeknight, while staying true to how it's made in most Filipino households.
What makes Pancit Bihon different
Bihon noodles are made from rice flour, which makes this dish naturally gluten-free at the noodle level (check your soy sauce if that matters to you). Unlike Pancit Canton, which uses wheat noodles and has a heavier bite, bihon noodles are thin and light — they absorb broth rather than sauce, so the finished dish is drier and more delicate than canton or palabok.
Ingredients serves 6–8
- 8 oz dried rice stick noodles (bihon), soaked in warm water
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1/2 lb boneless chicken thigh, thinly sliced
- 1/2 lb medium shrimp, peeled and deveined
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 1 cup snow peas or green beans, trimmed
- 3 cups chicken broth, divided
- 3 tbsp soy sauce
- 1 tbsp fish sauce (patis), optional
- Freshly ground black pepper, to taste
- Calamansi or lemon wedges, for serving
- Chopped scallions, for garnish
No bihon on hand? Rice vermicelli works. Skip the fish sauce entirely if you prefer — just add a splash more soy sauce.
Instructions
- Soak the noodles. Place bihon noodles in a large bowl of warm water for 10–15 minutes until pliable but still firm. Drain well. Don't skip this — noodles that go into the pan too stiff will clump.
- Sauté the aromatics. Heat oil in a large wok over medium heat. Add garlic and onion, cooking until fragrant, 1–2 minutes.
- Cook the protein. Add chicken and cook until no longer pink, about 4–5 minutes. Add shrimp and cook just until opaque, 2 more minutes. Remove and set aside.
- Cook the vegetables. In the same pan, stir-fry carrots and cabbage 2–3 minutes until just softening. Add snow peas in the last minute.
- Build the broth. Push vegetables aside, pour in 2 cups of broth, soy sauce, and fish sauce if using. Bring to a simmer.
- Add the noodles. Add drained noodles, tossing gently to coat. Add remaining broth gradually as the noodles absorb the liquid, 5–7 minutes. Avoid over-stirring, which breaks the noodles.
- Finish. Return chicken and shrimp to the pan, toss together, and season with black pepper.
- Serve. Transfer to a platter, garnish with scallions, and serve with calamansi or lemon wedges.
Kitchen tip: Pancit Bihon actually reheats well — the noodles firm up slightly, which some people prefer. Store airtight up to 3 days. Don't overcook the noodles; mushy bihon is the most common mistake home cooks make.
Tips & variations
- Protein swaps: pork, Chinese sausage (longganisa), or tofu all work well in place of chicken.
- Smokier flavor: some households add a splash of canned tinapa (smoked fish) liquid instead of plain broth.
Frequently asked questions
Is Pancit Bihon gluten-free?
The rice noodles themselves are gluten-free, but standard soy sauce contains wheat. Use tamari or a certified gluten-free soy sauce if that matters for you.
Why is Pancit Bihon served at birthdays?
In Filipino tradition, the long noodles symbolize long life, so it's considered good luck to eat pancit on your birthday — and bad luck to cut the noodles before serving.
Can I make Pancit Bihon vegetarian?
Yes — swap chicken broth for vegetable broth, skip the fish sauce and shrimp, and add extra vegetables or tofu for protein.
What's the difference between Pancit Bihon and Pancit Canton?
Bihon uses thin rice noodles and a lighter, broth-based finish; Canton uses thicker wheat noodles and a heavier, glossier sauce. See the Pancit Canton recipe →
