Pancit Bihon is one of my favorite dishes in the entire world. This Filipino noodle dish is made with rice noodles, chicken, shrimp, and vegetables, and it’s packed with so much flavor. This was one of the first Filipino foods I was introduced to when I met my fiancé, and I’ve been hooked ever since. It’s a simple dish, but don’t let that fool you… it’s so addictive. My mother-in-law usually makes pancit bihon for special occasions like birthdays and holidays, so having her come over and teach me how to make it on a random day felt like such a treat. I’m completely in love with her pancit, and she’s always so happy to share it with me. Learning how to make this dish from her was such a special moment, and it’s something I’ll always cherish.
What Is Pancit Bihon?
Pancit Bihon is a Filipino noodle dish made with thin rice noodles, also known as bihon. If you’ve never had it before, think of it as a stir-fried noodle dish loaded with chicken, shrimp, vegetables, and a savory sauce. The word “pancit” just means noodles in Filipino, and “bihon” refers to the thin rice noodles used in this specific version. It’s one of the most popular Filipino dishes and is usually served at birthdays, holidays, and family gatherings. It’s also believed to symbolize long life, which is why it’s a go-to dish for celebrations.
Pancit Bihon Ingredients
- Whole Chicken: Used to create a rich, flavorful broth and shredded chicken for the dish.
- Shrimp: Adds another layer of flavor. Cook just until it changes color so it stays tender.
- Carrots, Cabbage & Celery: Adds texture, color, and balance.
- Onion & Garlic: Builds the base flavor.
- Chicken Bouillon Cubes: Enhances the broth and overall flavor.
- Soy Sauce: Adds that savory, umami flavor that brings everything together.
- Rice Noodles (Bihon): The base of the dish that soaks up all the flavor.
- Oil, Salt & Pepper: For seasoning and cooking.
How to Make Pancit Bihon
Start by cooking the chicken. Add the whole chicken to a pressure cooker and fill it with water up to the max line. Add the chicken bouillon cubes along with a little salt and pepper. Pressure cook on high for about 45 minutes. Once the chicken is done, remove it from the pot and let it cool. Do not throw away the broth — you’ll need it for the pancit, and it’s great to save for other recipes too. Once cooled, shred the chicken and remove all bones. Set aside.
Next, prep your vegetables. Shred the carrots and chop the cabbage, celery, onion, and garlic. I used jarred minced garlic for this recipe, but fresh garlic works just as well. Soak the rice noodles in water until they soften. Once softened, you can cut them in half if you don’t want them too long. My mother-in-law likes to cut them because they can be pretty long, but if you prefer longer noodles, you can leave them as is. Drain and set aside.
Heat oil in a wok and sauté minced garlic. Add the shrimp and cook just until it changes color — as my mother-in-law says, you don’t want the shrimp to get tough. Remove the shrimp and set aside. Add a little more oil to the wok along with more garlic. Once the garlic is lightly browned, add the onions and cook until they become translucent. Add the carrots and celery along with soy sauce and mix well. Then add the cabbage and continue mixing. Pour in about 1¼ cups of the chicken broth and mix everything together. Add the chicken bouillon cubes and shredded chicken, then pour in more soy sauce and toss until everything is well combined.
Remove about 25% of the filling and set it aside. Add the rice noodles to the wok and toss everything together. To help the noodles cook, pour in about 1½ cups of chicken broth and continue tossing until the noodles are fully cooked and everything is combined. Add the shrimp back in and toss gently. Serve the pancit bihon topped with more shrimp and the reserved filling. Finish with lemon slices or calamansi.
Tips for the Best Pancit Bihon
- Don’t overcook the noodles so they don’t become mushy.
- Cook the shrimp just until it turns pink to keep it tender.
- Use the chicken broth to cook the noodles for the best flavor.
- Cut the noodles if you prefer shorter strands, or leave them long if you like.
More Filipino Recipes You Have To Try
If you enjoyed this recipe, be sure to check out more Filipino dishes on my blog:
Pancit Bihon
Description
This Pancit Bihon is a traditional Filipino noodle dish made with thin rice noodles, chicken, shrimp, and vegetables. It’s a flavorful, comforting recipe that’s perfect for both everyday meals and special occasions.
Ingredients
Chicken Broth
Vegetables
Noodles & Seasonings
Instructions
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Add the whole chicken to a pressure cooker and fill with water up to the max line. Add 2 chicken bouillon cubes along with a little salt and pepper to taste. Add onion if using. Pressure cook on high for about 45 minutes.
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Remove the chicken from the pot and let it cool. Do not throw away the broth! Save it for the pancit.
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Once cooled, shred the chicken and remove all bones. Set aside.
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Soak the rice noodles in water until softened. Once softened, drain and set aside. If desired, cut the noodles in half for shorter strands.
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Heat oil in a wok and sauté about 2 tablespoons minced garlic. Add 1 lb of shrimp and cook just until it changes color, then remove and set aside.
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Add a little more oil to the wok along with another 2 tablespoons minced garlic. Once lightly browned, add ½ large onion (chopped) and cook until translucent.
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Add the 2 shredded carrots and 4 chopped celery stalks along with 3 tablespoons soy sauce and mix well. Then add ½ large head of cabbage (chopped) and continue mixing.
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Pour in about 1¼ cups of the chicken broth. Add the shredded chicken and 2 chicken bouillon cubes, then pour in about ¼ cup soy sauce. Toss until well combined.
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Remove about 25% of the mixture and set aside.
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Add the softened rice noodles to the wok and toss everything together. Pour in about 1½ cups of chicken broth to help cook the noodles.
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Continue tossing until the noodles are fully cooked and everything is well combined.
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Add some of the shrimp back in and toss gently.
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Serve topped with more shrimp and the reserved mixture. Finish with lemon slices or calamansi.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 14g22%
- Sodium 780mg33%
- Total Carbohydrate 40g14%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
