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Pancit Bihon

A comforting Filipino noodle stir fry with soft rice noodles, savory meats, and fresh vegetables, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Filipino
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb pancit bihon (thin rice noodles)
  • 1/2 lb pork, thinly sliced Pork shoulder or loin is recommended for better flavor.
  • 1/2 lb boneless chicken breast, cooked and thinly sliced
  • 2 oz snow peas
  • 1 cup carrot, cut into thin matchsticks
  • 1/2 small cabbage, chopped
  • 1 cup celery leaves, finely chopped
  • 1 onion chopped
  • 1/2 tbsp garlic, minced
  • 2 tsp chicken bouillon powder
  • 5 tbsp soy sauce Use low-sodium if preferred.
  • 3 to 4 cups water Start with 3 cups, add more only if needed.
  • 3 tbsp cooking oil
  • Lemon or calamansi wedges, for serving Optional for serving.
Optional Add-ins
  • sliced Chinese sausage (lap cheong), cooked with the meats

Method
 

Preparation
  1. Soak the rice noodles in a large bowl of water for about 10 minutes, or until they are pliable. Drain and set aside.
  2. Heat the cooking oil in a large wok over medium-high heat.
Cooking
  1. Add the garlic and onion to the wok and sauté until fragrant and softened.
  2. Add the pork and cook until no longer pink, then add the cooked chicken, stirring well.
  3. Stir in the chicken bouillon powder and 3 cups of water. Bring to a simmer and cook for about 15 minutes.
  4. Add the carrots, snow peas, cabbage, and celery leaves. Cook until vegetables are crisp-tender. Remove them from the wok and set aside.
  5. Stir the soy sauce into the broth, then add the soaked noodles. Toss gently, adding more water if the pan looks dry.
  6. Once the noodles are cooked and the liquid has evaporated, return the vegetables and meats to the wok. Toss everything for 1 to 2 minutes until heated through.
Serving
  1. Serve hot with lemon or calamansi wedges.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, cool beforehand and store for up to 2 months. Reheat gently on the stovetop or microwave.