When people go home raving about the food, you know it was a good party and one that will be hard to forget. So, serving the right dishes is very important! Make your next gathering a truly fun and Filipino one by serving the classic Filipino Pancit Bihon loaded with vegetables, meat, and long, tasty noodles. That last component is a huge part of what makes this recipe stand out. The thin rice noodles are a trademark of bihon, and when you mix them with the right seasonings and veggies, they can really shine!
Filipino Pancit Bihon
For those who have never heard of Filipino Pancit Bihon, this is a Pinoy noodle recipe that is considered the most famous one. Nearly every fiesta or party you step foot in would have this fun and delicious dish. That’s why we have various renditions of the Filipino Pancit Bihon, but this is the classic one, making use of pork, snow peas, soy sauce, and a lot more ingredients to create something that’s truly vibrant in flavor.
Do you know why Filipinos love to have noodles during special occasions, especially birthdays? Other than how easily it can make you feel full and satisfied, people also believe it is connected to long life. And so to ensure that the person celebrating their birthday enjoys more years, Pinoys like to serve noodles. This isn’t exclusive to Filipinos either as many other Asian cultures have the same belief, such as that of the Chinese culture.
Ingredients in Filipino Pancit Bihon
Expect your kitchen to be filled with vegetables, meat, and seasonings if you decide to take on this recipe, but with an emphasis on the veggies. That’s why even if we do stir-fry this dish, it still has a lot of nutrients from the likes of carrot and snow peas.
- Rice sticks – Pancit bihon or rice sticks have somewhat of an understated, neutral flavor. But I think that’s what make them so much fun to work with. They easily absorb the flavor of the various elements we cook them with!
- Cabbage – Tastes pretty great beside most noodles.
- Snow peas – Not only are these a handy, crunchy type of green for most savory dishes, they also have fiber, as well as vitamins C and K. Long green beans can be used as an alternative ingredient.
- Carrot – Gives us a small hint of sweetness along with crispiness!
- Flat leaf parsley – Enhances the flavor of the dish.
- Wood ear mushroom – A type of edible fungus that grows on tree barks. This is a flavorful ingredient used in Asian cuisine.
- Red onion – Essential to the savor of the pork and the rest of ingredients.
- Garlic – Like the garlic, this is something we add pretty early on to upgrade the flavor of the meat, and then the rest of the components.
- Beef broth – Makes magic alongside soy sauce in making the bihon as tasty as it can be.
- Water – Necessary in boiling the noodles.
- Soy sauce – This seasoning definitely goes a long way in this dish! We use plenty of soy sauce to make sure that all of our ingredients are tied together with a sense of richness and saltiness.
- Cooking oil – You’ll need this to sauté the meat!
- Salt and pepper – And we can make sure that the Filipino Pancit Bihon is not a bland one by sprinkling in some salt and pepper.
Meat Ingredients:
- Pork – Meat makes this dish far more filling!
- Chinese sausage – But I’d say it’’s the Chinese sausage that provides so much one of a kind flavor to our pancit. It is simultaneously sweet and savory with a distinct flavor profile.
- Chicken breast – Gives us some more protein and texture to work with.
How to Cook Filipino Pancit Bihon
Preparing the Rice Sticks
Place the rice sticks into a large resealable plastic bag and pour in enough water to cover them. Seal the bag and let the noodles soak for about 10 minutes. This step softens the rice sticks so they can absorb the flavors of the dish later. After soaking, discard the water and set the noodles aside.
Sautéing the Aromatics
Heat the cooking oil in a wok or a large pan over medium heat. Sauté the sliced onion until it becomes translucent and starts to soften. Add the chopped garlic and continue to cook until it turns light brown.
Cooking the Pork and Meat
Add the thinly sliced pork to the pan and stir-fry until it turns brown and is cooked through. Stir in the Chinese sausage and shredded boiled chicken. Let them cook for 1 to 2 minutes, allowing the meat flavors to combine.
Adding Liquid and Vegetables
Pour in the soy sauce and beef broth. Stir the mixture and let it come to a boil. Add the chopped parsley and julienned carrots, then stir and cook for about a minute to begin softening the vegetables.
Cooking the Greens
Add the snow peas and chopped cabbage. Stir-fry these vegetables for 2 to 4 minutes, or until they are tender but still crisp. This step ensures that the greens retain their vibrant color and fresh texture.
Combining the Noodles
Gently add the softened rice sticks into the wok. Toss the noodles with the rest of the ingredients, ensuring they are evenly coated with the sauce. Reduce the heat to medium and keep tossing until the rice sticks fully absorb the liquid.
Seasoning and Serving
Taste the Pancit Bihon and add salt and pepper if needed. Once everything is well combined and flavorful, transfer the dish to a serving platter. Enjoy this classic Filipino dish warm with family and friends!
What to Serve with Filipino Pancit Bihon
I think one of the reasons why Filipinos like having this during big gatherings is that its flavor does not clash with most dishes. For example, Crispy Fried Chicken or Lumpiang Shanghai would be great alongside Filipino Pancit Bihon—they’re the perfect pairs.
Filipino Pancit Bihon
Ingredients
- 1/2 lb. rice sticks pancit bihon
- 1/4 lb. pork sliced into thin pieces and chopped
- 2 pieces Chinese sausage optional
- 1/2 lb. chicken breast boiled and shredded
- 1/2 cabbage core removed and chopped
- 1 1/2 cups snow peas you can use long green beans as a substitute
- 1 oz dried wood ear mushroom soak in water until soft
- 1 cup carrot julienne
- 1/2 cup flat leaf parsley chopped
- 1 red onion sliced
- 4 cloves garlic crushed and chopped
- 1 cup beef broth
- 4 to 6 cups water
- 1/2 cup soy sauce
- 3 tablespoons cooking oil
- salt and pepper to taste optional
Instructions
- Place the rice sticks inside a large resealable plastic bag. Pour water in the bag and seal. Soak for 10 minutes. Discard the water and then set the noodles aside.1/2 lb. rice sticks, 4 to 6 cups water
- Heat the oil in a wok or large pan.3 tablespoons cooking oil
- Saute the onion. Once the onion starts to get soft, add the garlic. Continue to cook until the turns light brown.1 red onion, 4 cloves garlic
- Add the pork. Stir-fry until brown.1/4 lb. pork
- Stir-in the Chinese sausage and shredded boiled chicken. Stir fry for 1 to 2 minutes.2 pieces Chinese sausage, 1/2 lb. chicken breast
- Pour the soy sauce and beef broth. Stir and let boil.1/2 cup soy sauce, 1 cup beef broth
- Add the parsley and carrots. Stir and cook for 1 minute.1/2 cup flat leaf parsley, 1 cup carrot
- Stir-in the snow peas, wood ear mushroom, and cabbage. Cook for 2 to 4 minutes.1 1/2 cups snow peas, 1 oz dried wood ear mushroom, 1/2 cabbage
- Gently add the rice sticks (these should be soft by now after soaking in water). Toss with the rest of the ingredients. Set the heat to medium and continue to toss until the noodles absorbs the liquid.
- Add salt and pepper to tastesalt and pepper to taste
- Serve!
Notes
Things to Avoid When Cooking Filipino Pancit Bihon
- Avoid soaking the rice sticks for too long, as this can make them mushy and reduce their ability to absorb flavors.
- Do not overcrowd the wok with ingredients, as this can hinder even cooking. Ensure you choose the right size of wok or pan for the recipe.
- Adding too much soy sauce can overpower the dish and make it overly salty, so it’s essential to maintain balance.
- Lastly, avoid overcooking the vegetables; they should stay slightly crisp to preserve their texture and color, which adds freshness and vibrancy to the dish.
So yummy try to make it sometime. ….
terrific!
So is the water room temp or warm in the bag with the rice noodles? How much water is on the bag?
Good question. I use tap water. It usually has a temperature between 45 to 50F.
The amount of water will depend on the size of the bag (or bowl, if you are using one). The goal here is to ensure that the noodles are completely soaked in water.
What type of pork is supposed to be used??