Filipino Pancit Bihon

Print Recipe

5 from 1 vote

Classic rice noodle stir-fry often served during birthdays, holidays, or any casual get-together.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Filipino

Keyword: bihon, pansit

Servings: people

Calories: 359kcal

Author: Daisy Merano

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 taste
salt and pepper to taste
Serve!

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