Traditional Pancit Bihon Noodles (Printable)

Savory rice noodles with chicken, shrimp, and vegetables in flavorful soy sauce

# What You'll Need:

→ Proteins

01 - 7 oz boneless, skinless chicken breast, thinly sliced
02 - 3.5 oz medium shrimp, peeled and deveined

→ Noodles

03 - 7 oz dried bihon (rice vermicelli) noodles

→ Vegetables

04 - 1 small carrot, julienned
05 - 1 cup green cabbage, shredded
06 - 1/2 cup snow peas, trimmed and halved
07 - 1 small onion, sliced
08 - 3 cloves garlic, minced

→ Sauce & Seasonings

09 - 2 tbsp soy sauce
10 - 1 tbsp oyster sauce
11 - 1 tsp fish sauce
12 - 1/2 tsp ground black pepper
13 - 1 cup chicken broth
14 - 2 tbsp cooking oil

→ Garnish

15 - 2 tbsp chopped scallions
16 - 1 lemon or calamansi, cut into wedges

# How to Make It:

01 - Soak the bihon noodles in warm water for 10 minutes until softened. Drain thoroughly and set aside.
02 - Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Sauté minced garlic and sliced onion until fragrant and translucent.
03 - Add sliced chicken and cook until lightly browned and cooked through. Add shrimp and stir-fry until pink, about 2 minutes. Remove from pan and set aside.
04 - In the same pan, add carrots, cabbage, and snow peas. Stir-fry for 2-3 minutes until just tender-crisp.
05 - Return cooked chicken and shrimp to the pan. Pour in soy sauce, oyster sauce, fish sauce, and chicken broth. Bring to a gentle simmer.
06 - Add drained bihon noodles, tossing gently with tongs to combine evenly with sauce. Cook for 3-4 minutes until noodles are heated through and have absorbed the flavors.
07 - Season with black pepper and adjust seasoning to taste. Transfer to a serving platter, garnish with chopped scallions, and serve with lemon or calamansi wedges on the side.

# Expert Advice:

01 -
  • The noodles soak up all that savory sauce while staying perfectly tender
  • Its faster than takeout and tastes like it came from a Filipino kitchen
02 -
  • Overcrowding the wok steams the ingredients instead of stir frying them so work in batches if needed
  • The noodles continue absorbing liquid off the heat so dont let them get too dry while cooking
03 -
  • Have all ingredients prepped before you turn on the stove because once you start stir frying things move fast
  • A cold wok causes sticking so make sure its properly heated before adding oil

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