Recipe
🥙 LUNCH
Pancit Bihon
Thin rice noodles stir-fried with chicken, shrimp, and vegetables in a savory soy sauce, a Filipino celebration staple.
Filipino · easy · serves 4
prep 20 min · cook 20 min
~526 cal · 37g protein · 86g carbs · 4g fat · 11g fiber · 16g sugars · 1g sat fat (estimated, per serving)
↓ Jump to Recipe
AI-generated illustration
Pancit bihon is the most common of the Philippines' many pancit noodle dishes, a stir-fry of thin rice noodles brought by Chinese traders centuries ago and made thoroughly Filipino. Long noodles symbolise long life, so pancit is a fixture of every birthday and fiesta.
The rice is softened, then tossed in a wok with chicken, shrimp, and a colourful mix of vegetables, cabbage, carrot, and beans, all bound in a savoury sauce of soy and broth. Finished with a squeeze of calamansi or lemon, it is served in generous platters to feed a crowd, a dish that means celebration.
Saved recipes and passport stamps are kept on this device. Sign in to keep them across your devices and leave reviews.
Make it yours
✓ Naturally dairy-, egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
10 oz rice (bihon)
8 oz chicken, sliced
6 oz shrimp
1/4 cup soy sauce
4 cups cabbage, carrot, and green beans, sliced
4 cloves garlic, minced
1 onion, sliced thinly
to taste salt and black pepper
3 green onions, chopped
1 cup chicken or vegetable broth
to serve calamansi or lemon
Instructions
1
Soak the rice vermicelli until pliable, then drain.
2
Stir-fry the garlic, onion, chicken, and shrimp, then add the vegetables and cook briefly.
3
Pour in the soy sauce and broth, then add the noodles and toss until they absorb the liquid.
✎ Chef’s note
Add the noodles to a well-seasoned, brothy pan and let them drink it all up. That is how they take on colour and flavour rather than staying pale.
4
Season with salt and pepper, scatter with green onions, and serve with calamansi or lemon wedges to squeeze over.
Filipino fiesta tradition.
Ratings & reviews
Cooked it? Rate this dish:
No account needed. Sign in to leave a full review with a comment.
Cooked it?
Kept on this device, no account needed. Sign in to leave a review and keep your passport across your devices.
No reviews yet, be the first to cook it.
🌏 While it simmers, know your destination
📍
Central Luzon. Sisig has a clearer trail. The Kapampangan word manyisig, recorded in Bergano's dictionary, meant a sour salad; the modern chopped-pork-face version grew out of cheap pig heads from the Clark Air Base commissaries in Angeles City, and Lucia Cunanan is credited with putting it on a sizzling plate. The tourism department calls Pampanga the country's culinary capital.
🗺️
Philippines. Filipino food chases a signature sour-salty-sweet balance, from vinegar-braised adobo to sinigang's tamarind broth and lechon roast pork. A Malay base layered with Spanish, Chinese, and American influence makes it one of Asia's most distinctive tables.
🌍
Asia. A grain line runs across the continent. Rice dominates the wet south and east, wheat the drier north and west, and the tools follow it: the wok and the steamer where rice is milled, the tandoor and the griddle where wheat is ground. Tea travels the other way, drunk green, black, salted, buttered or with milk depending how far it got from China.
The story behind this dish is up top, worth a read while the pot works.
More from Philippines
Chicken AdoboChicken braised glossy in vinegar, soy, garlic, and black pepper, the Philippines’ definitive dish.
ChamporadoA sweet Filipino chocolate rice porridge, traditionally eaten with salty dried fish on the side.
Sinigang na BaboyThe Philippines’ beloved sour soup: pork simmered tender in a clear tamarind broth, unapologetically tart, loaded with vegetables added in stages.
Browse all Philippines recipes →
Good to know
Storing it: Best fresh. Leftovers keep 2 days refrigerated; loosen with a splash of water or oil as you reheat so they do not clump.
Make it a Philippines meal
Sago't GulamanDrink
Leche FlanDessert
Chicken AdoboDinner
Similar dishes from around the world
Mine FriteMauritius
Shan Noodles (Shan Khauk Swe)Myanmar
Khao PoonLaos
ÄlplermagronenSwitzerland
Khao SoiThailand
Guyanese Chicken Chow MeinGuyana
Cuisine
Diet
Frequently asked questions
What is Pancit Bihon?
Thin rice noodles stir-fried with chicken, shrimp, and vegetables in a savory soy sauce, a Filipino celebration staple.
Where does Pancit Bihon come from?
Pancit Bihon is a Filipino dish from Central Luzon, Philippines.
Can Pancit Bihon be made vegan, gluten-free, or dairy-free?
This Pancit Bihon recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Pancit Bihon safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Pancit Bihon take to make?
About 40 minutes total (20 minutes prep, 20 minutes cooking), serving 4.
Get the Sunday Spin
One dish from somewhere in the world, in your inbox every Sunday. No spam, just dinner inspiration you can cook that day.