Traditional Pancit Bihon (Print Version)

Savory rice noodle stir-fry with chicken, shrimp, and vegetables in a savory soy-based sauce. Ready in 40 minutes.

# What You Need:

→ Proteins

01 - 7 ounces boneless, skinless chicken breast, thinly sliced
02 - 3.5 ounces medium shrimp, peeled and deveined

→ Noodles

03 - 7 ounces 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 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 teaspoon fish sauce
12 - 1/2 teaspoon ground black pepper
13 - 1 cup chicken broth

→ Garnish

14 - 2 tablespoons chopped scallions
15 - 1 lemon or calamansi, cut into wedges

# How To Make:

01 - Soak the bihon noodles in warm water for 10 minutes until softened. 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.
03 - Add chicken slices and cook until lightly browned and cooked through. Add shrimp and stir-fry until pink, about 2 minutes. Remove from pan and set aside.
04 - In the same pan, add carrots, cabbage, and snow peas. Stir-fry for 2–3 minutes until just tender.
05 - Return cooked chicken and shrimp to the pan. Pour in soy sauce, oyster sauce, fish sauce, and chicken broth. Bring to a simmer.
06 - Add drained bihon noodles, tossing gently with tongs to combine and absorb the sauce. 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. Transfer to a serving platter. Garnish with chopped scallions and serve with lemon or calamansi wedges on the side.

# Expert Tips:

01 -
  • The way the rice noodles drink up all that savory sauce without turning mushy
  • That perfect balance of soy sweetness and garlicky richness that keeps everyone reaching for seconds
02 -
  • Overcooked bihon turns into a sad mushy mess so watch the timing closely once they hit the pan
  • The sauce should be absorbed not soupy so add broth gradually if you need more moisture
03 -
  • Have all ingredients prepped before you start cooking because once the heat is on everything moves fast
  • Use the biggest pan you own or cook in batches overcrowding makes everything steam instead of stir fry

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