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Filipino · Dinner

Pancit Bihon

Non-vegEasy

Diet: Non-veg

Pancit Bihon is a Filipino dish. Add stock gradually if your noodles absorb less liquid.

Prep
20 min
Cook
25 min
Rest, soak, marinate or chill
10 min
Total
55 min
Servings
4
Difficulty
Easy
Cuisine
Filipino
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pancit Bihon.
Representative photograph of Pancit Bihon. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Noodles

Pan

Vegetables

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soak · About 10 min

  1. Soak 250 g rice vermicelli, 1500 ml warm water 10 minutes and drain.

Fry · About 7 min

  1. Heat oil from 25 ml neutral oil, 350 g chicken strips, 15 g garlic, chopped, 150 g onion, sliced; fry chicken and aromatics 7 minutes. Add 200 g cabbage, shredded, 150 g carrots, shredded, 150 g green beans, sliced for 4 minutes.

Simmer · About 8 min

  1. Add stock and soy sauce from 600 ml chicken stock, 40 ml soy sauce, 30 ml calamansi juice, then noodles. Toss 5–8 minutes until liquid absorbs, noodles soften and chicken reaches 74°C / 165°F. Add juice.

    Check: Look for this result: liquid absorbs, noodles soften and chicken reaches 74°C / 165°F.

Tips

  • Add stock gradually if your noodles absorb less liquid.
  • Judge Pancit Bihon by the texture and doneness signs in its steps. Your pan and heat affect how long Pancit Bihon takes to cook.

Substitutions

  • Use lime juice instead of calamansi.

Storage

  • Get perishable Pancit Bihon into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pancit Bihon within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Pancit Bihon to 74°C / 165°F, stirring or turning it for even heating. When Pancit Bihon is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Pancit Bihon includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pancit Bihon becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Pancit Bihon one day ahead. For Pancit Bihon, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pancit Bihon on the day of serving.

FAQ

What matters most when making Pancit Bihon?

Add stock gradually if your noodles absorb less liquid.

What can I substitute in Pancit Bihon?

Use lime juice instead of calamansi.

Can I prepare Pancit Bihon ahead?

Prepare the measured ingredients for Pancit Bihon one day ahead. For Pancit Bihon, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pancit Bihon on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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