Pancit Bihon: Stir-Fried Rice Noodles
Pancit bihon is thin rice noodles stir-fried with chicken, vegetables and soy sauce, a staple at birthdays since long noodles stand for long life.
About Pancit Bihon
Pancit bihon is thin rice noodles stir-fried with chicken, vegetables and soy sauce. It is a staple at birthdays because long noodles symbolize long life. The dish is light, savory and easy to make for a crowd, and it is a staple at parties and family gatherings.
Bihon refers to the thin, delicate rice noodles used in the dish, which cook quickly and absorb flavor well. Because they are so thin, they are soaked rather than boiled, then finished in the pan with stock and soy sauce. Vegetables like carrots, cabbage and green beans add color.
Ingredient notes
- Rice noodles (bihon): thin, dried, and quick to rehydrate.
- Chicken: sliced thin so it cooks fast.
- Vegetables: carrots, cabbage and green beans.
- Soy sauce and stock: season and cook the noodles.
Tips for the best Pancit Bihon
- Soak the noodles in warm water until pliable. Boiling makes them mushy.
- Cook the chicken and vegetables first. They flavor the pan.
- Add stock gradually. The noodles absorb it as they cook.
- Toss gently. Rough handling breaks the noodles.
- Squeeze calamansi on top. It brightens the dish.
What to serve with Pancit Bihon
Serve with calamansi wedges as a main dish or a party platter.
Variations and substitutions
- Canton: see Pancit Canton.
Storing and reheating
Refrigerate for up to 3 days. Add a little stock when reheating.
Frequently asked questions
Why is my bihon clumpy?
It was overcooked or not tossed. Soak it just until pliable.
Can I make it ahead?
Yes, and add stock when reheating.
What is the difference between bihon and canton?
Bihon uses rice noodles; canton uses wheat egg noodles.
Why long noodles?
They symbolize long life.
More Filipino recipes you might like
Lugaw, Goto and Filipino Fried Rice.
