In the Philippines, this noodle dish ranks among household staples and party favorites, found on every buffet table, roadside eatery, and birthday celebration. In my version, I shaved prep time by boiling and shredding chicken beforehand and simmering the broth before cooking. I also added Chinese sausage for extra richness and snow peas for crisp color.
What is Filipino Pancit Bihon?
Filipino pancit bihon describes thin rice-stick noodles stir-fried with meat, vegetables, and soy‑based sauce. The word “pancit” comes from Hokkien “pian e sit,” meaning convenient food or something easy to make. This dish remains popular in the Philippines because it feeds crowds easily and carries symbolic meaning – the long noodles represent long life. Outside the Philippines, people recreate it for its simplicity, bright ingredients, and flexibility. Plus, this is an example of Filipino flavors in one plate!
Ingredients of Filipino Pancit Bihon
- Rice sticks (½ lb.) – These thin rice noodles are the heart of pancit bihon. I soak them before cooking so they absorb broth more evenly during the stir-fry.
- Pork (¼ lb., sliced and chopped) – Pork adds a richer bite and browns well in the pan, which builds flavor early in the process.
- Chinese sausage (2 pieces, optional) – This sweet-savory sausage gives extra fat and contrast. I like to slice it thin so it renders quickly and crisps at the edges.
- Chicken breast (½ lb., boiled and shredded) – It provides lean protein and holds its shape after cooking. I often boil it ahead to save time later.
- Cabbage (½ head, chopped) – Cabbage gives volume and a subtle crunch. I add it later in the process to keep it from getting soggy.
- Snow peas (1½ cups) – These add color and snap. I use long green beans as a backup if I can’t find fresh snow peas.
- Wood ear mushroom (1 oz., dried and soaked) – Earthy and chewy, this mushroom brings texture and deepens the dish visually. I soak it ahead to make sure it softens enough to blend with the noodles.
- Carrot (1 cup, julienned) – Carrots add sweetness and color. I cut them thin so they cook fast and match the noodle shape.
- Flat leaf parsley (½ cup, chopped) – It adds a light herbal layer. I stir it in just before the dish finishes so the flavor stays fresh.
- Red onion (1 piece, sliced) – Onions build the flavor base and give a mellow sweetness once softened.
- Garlic (4 cloves, crushed and chopped) – Garlic is key to the dish’s aroma and depth. I make sure it turns light brown but not burnt.
- Beef broth (1 cup) – This is my secret to richer-tasting pancit bihon. It boosts flavor better than plain water.
- Soy sauce (½ cup) – It seasons the whole dish and colors the noodles a rich brown. I prefer dark soy for deeper tone.
- Cooking oil (3 tablespoons) – Use a neutral oil with a high smoke point. I heat it until shimmering before adding anything to the pan.
- Water (4 to 6 cups) – It helps soften the noodles while keeping the stir-fry moist. I adjust this depending on how dry or hydrated the noodles are.
- Salt and pepper (to taste) – Final seasoning to round out the flavor. I adjust this at the very end after tasting the full mix.
How This Filipino Pancit Bihon Stands Out
Many online recipes skip the wood ear mushroom or parsley. Others rely solely on chicken, omitting pork or Chinese sausage. In this version, I added beef broth and shredded chicken for flavor and richness. A search reveals traditional versions rarely include parsley or beef broth . I kept it speedy by pre‑boiling chicken and soaking noodles ahead.
How to Cook Filipino Pancit Bihon
- Soften the noodles – Soak ½ pound of rice sticks in water for about 10 minutes. Once they feel soft and pliable, drain them and set aside. This step helps the noodles absorb the sauce better during cooking. I usually do this first so they’re ready when everything else is cooked.
- Start the flavor base – Heat 3 tablespoons of cooking oil in a large wok or deep pan. Sauté 1 sliced red onion until it turns translucent, then stir in 4 crushed and chopped garlic cloves. Keep cooking until the garlic begins to brown slightly. This stage gives a strong foundation of aroma.
- Cook the meat – Add ¼ pound of sliced and chopped pork into the pan and stir-fry until it browns evenly. Next, toss in 2 sliced Chinese sausages (optional) and ½ pound of pre-boiled, shredded chicken breast. Cook for 1 to 2 minutes to blend all the meats together and let their juices mix.
- Pour in the liquid seasonings – Pour ½ cup of soy sauce and 1 cup of beef broth into the pan. Stir the mixture gently and bring it to a light boil. This broth-soy combination gives body and saltiness to the dish. Let it bubble briefly so the flavors bind together.
- Add the vegetables in layers – Mix in ½ cup of chopped flat-leaf parsley and 1 cup of julienned carrots. Cook for a minute before adding 1½ cups of snow peas, 1 ounce of soaked wood ear mushrooms, and ½ head of chopped cabbage. Stir everything well and let the vegetables cook for 2 to 4 minutes until they start to soften.
- Combine the noodles – Gently add the soaked rice sticks to the pan. Toss with all the ingredients to coat the noodles in the broth and sauce. Lower the heat to medium and keep tossing until the liquid is mostly absorbed. I take my time here to avoid breaking the noodles while making sure they don’t dry out.
- Final seasoning and serve – Taste the dish and add salt and pepper if needed. Once everything is evenly mixed and well-seasoned, take it off the heat. I like to serve it hot, straight from the pan, while the noodles still hold their spring. It’s ready to eat right away.
What to Have with Filipino Pancit Bihon
I often serve Filipino pancit bihon with dishes that locals love. I enjoy the noodles with lumpiang shanghai, lechon kawali, or crispy fried chicken.
- Lumpiang Shanghai – Crispy Filipino spring rolls filled with pork and veggies. Lumpiang shanghai is well-loved by many, and I’m sure you will too.
- Lechon Kawali – Crispy pork belly adds crunch against soft noodles.
- Crispy Fried Chicken – Most times, stir fried noodles are partnered with something crispy. So aside from lumpia, it’s a common sight in the Philippines to pair with crispy chicken.
These pairings make any meal feel festive. Try them next time you cook Filipino pancit bihon, you’ll see how it lifts up the menu.
Filipino Pancit Bihon
Classic rice noodle stir-fry often served during birthdays, holidays, or any casual get-together.
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, julienned
- 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!
Don’t forget the last step!Share a picture on Instagram and tag me at @speedyrecipe!
Recipe Notes
- Choosing the right noodles. Not all pancit bihon packs are made from pure rice flour. Some cheaper brands use potato starch or cornstarch, which changes how the noodles absorb liquid. I recommend checking the label before buying if you’re avoiding certain starches. I stick to rice-only noodles for a lighter result.
- Soaking time matters. Let the rice noodles soak just until they soften but don’t overdo it. Too much soaking can make them break apart or turn mushy once tossed with broth. I aim for around 10 minutes and drain them well. That way, they finish cooking properly in the pan.
- Prepping mushrooms right. Wood ear mushrooms need time to rehydrate. I soak them in warm water for at least 15 minutes before slicing. If they stay rubbery, they won’t blend well with the rest of the dish. Make sure to slice any thicker pieces so they cook evenly.
- Shortcuts for busy days. I sometimes boil the chicken breast ahead of time and store it in the fridge. You can even shred it the day before. That cuts down active cooking time when you need to move quickly. Prepping vegetables in advance helps too.
- Flavor adjustments. If your broth already contains salt, reduce the soy sauce a little. You can also switch to low-sodium soy sauce if you prefer less salt overall. Add white pepper toward the end for heat without overpowering the rest. Taste before serving and season last to avoid overdoing it.
- Storage and reheating tips. Store leftovers in a tightly sealed container in the fridge. Pancit bihon tends to dry out, so I splash a little water or broth before reheating. Toss it gently over medium heat until warmed through. Avoid microwaving too long or the noodles can turn rubbery.
Nutrition Information
Serving: 6g, Calories: 359kcal (18%), Carbohydrates: 44g (15%), Protein: 18g (36%), Fat: 13g (20%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 38mg (13%), Sodium: 1395mg (61%), Potassium: 592mg (17%), Fiber: 4g (17%), Sugar: 6g (7%), Vitamin A: 4339IU (87%), Vitamin C: 53mg (64%), Calcium: 85mg (9%), Iron: 2mg (11%)
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