Pancit Bihon with Chicken
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Ready in 30 minutes and full of delicious savory flavors, this one pan Filipino Pancit Bihon with Chicken packs a flavorful punch! Tender seared chicken pieces, colorful vegetables, and thin rice vermicelli noodles get stir-fried in an umami loaded sauce!
About This Recipe
This Pancit Bihon with Chicken is the first Filipino dish I’ve made for the blog. But I already know it’s not going to be the last!
My version of this classic Filipino rice noodles stir-fry features fragrant aromatics like garlic, spring onion, fresh red chilies for a kick of heat, vegetables like onion, carrots, snow peas, and Chinese cabbage, perfectly seasoned tender chicken pieces, and thin rice vermicelli noodles. Everything gets cooked in one wok – yes even the noodles – in a mouthwatering, savory, flavor-packed sauce and broth mixture!
Served with fresh calamansi or lime wedges for squeezing, this easy 30-minute noodles dish will tantalize your taste buds with all of its salty-sweet, spicy and citrusy notes!
Why I Love Filipino Pancit Bihon
- Easy one pan method. No need to cook the noodles first separately!
- High protein. This recipe makes 3 servings with 30 grams of protein per serving or 2 hearty servings if eating as a main with 45 grams of protein.
- Delicious flavors. It’s savory, a little sweet, and has a (optional) spicy kick!
- Customizable. You can sub in any stir-fry friendly veggies and use a different protein or combination of proteins.
- Comforting. Who doesn’t love a cozy bowl or plate of noodles?
Table of contents
Ingredient Notes and Substitutes
Fresh & Pantry Ingredients
- Chicken: I used boneless, skinless chicken breast and seasoned the sliced pieces with black pepper, sea salt and low sodium soy sauce. Feel free to use boneless, skinless chicken thighs instead.
- Aromatics: Spring onion (scallion/green onions), fresh garlic and red chilies for a kick heat! I used Thai Bird’s Eye red chilies but feel free to use less or leave them out for a milder dish. Or use any type of hot red chilies that are easily available to you.
- Veggies: I used yellow onion, carrots, snow peas, and Chinese cabbage (Napa cabbage). These are the most common vegetables used in pancit bihon but any stir-fry friendly vegetables can be used.
- Thin Dried Rice Vermicelli Noodles: Traditional bihon noodles are made from rice, corn starch and water. I used Wai Wai brand, a Thai brand of dehydrated vermicelli rice stick noodles that is made with only water and rice. Either type will work.
- Peanut Oil: Or use any other neutral cooking oil with a high smoke point.
- Final Seasonings: Ground black pepper, sesame oil and pure chili oil. The oil seasonings add a toasted sesame aroma and spicy flavor. Although not traditionally used, they both add wonderful flavors to the final dish!
- To Serve: Fresh calamansi wedges are traditionally served for with pancit bihon for squeezing. Calamansi is a small hybrid citrus fruit that is a cross between mandarin orange and kumquat. If you can’t find it where you live at an Asian grocery store, fresh lime wedges will give you a lovely citrusy punch too. In fact, I prefer this dish with fresh lime juice squeezed on top over calamansi juice so don’t stress if you can’t find calamansi!
Sauce/Broth Mixture
- Low Sodium Light Soy Sauce: I prefer using low sodium soy sauce so we can control the salt level better.
- Dark Soy Sauce: Chinese dark soy sauce adds color. It is less salty than regular light soy sauce but saltier than low sodium light soy sauce.
- Fish Sauce: Adds a savory, umami flavor!
- Oyster Sauce: A thick, sweet and savory, viscous sauce that is an Asian pantry staple.
- White Sugar: To balance out the savory flavors in the sauce.
- Chicken Broth: I used Better Than Bouillon Roasted Chicken Base dissolved into warm water to make a homemade instant chicken broth. It has an amazing flavor and extra oomph that store-bought chicken brought doesn’t. You can substitute with low sodium chicken broth or use a chicken stock cube dissolved in warm water.
Pancit Bihon with Chicken
Ready in 30 minutes and full of delicious savory flavors, this one pan Filipino Pancit Bihon with Chicken packs a flavorful punch! Tender seared chicken pieces, colorful vegetables, and thin rice vermicelli noodles get stir-fried in an umami loaded sauce!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 3 1x
- Category: Noodles
- Method: Stir-fry
- Cuisine: Filipino
Ingredients
Chicken Marinade:
- 10.6 ounces / 300 grams Chicken Breast, boneless, skinless – sliced into bite-sized strips
- ⅛ – ¼ teaspoon Fine Sea Salt, to taste
- ¼ teaspoon freshly cracked Black Pepper
- 1 teaspoon Low Sodium Light Soy Sauce
- 1 teaspoon Peanut Oil (or any other neutral cooking oil with a high smoke point)
Sauce/Broth Mixture:
- 1.5 tablespoons Low Sodium Light Soy Sauce
- ½ tablespoon Dark Soy Sauce
- ½ tablespoon Fish Sauce
- 1 tablespoon Oyster Sauce
- ½ teaspoon White Sugar
- 1 teaspoon / 6 grams Better Than Bouillon Roasted Chicken Base (or sub 1.9 cups/15.2 fluid ounces low sodium chicken broth)
- 1.9 cups (15.2 fluid ounces) / 450ml warm Water (omit the water and chicken bouillon base if using low sodium chicken broth)
Pancit Bihon with Chicken:
- ½ medium / 100 grams Yellow Onion – thinly sliced
- 2 medium stalks / 22-25 grams Spring Onion – cut into 1.5-inch pieces, white and light green parts separated from dark green parts
- ½ small / 60 grams Carrot – cut into matchstick slices (julienned)
- 1.7 ounces / 50 grams Snow Peas (Snow Beans) – ends trimmed, hairy parts removed, sliced in half
- 3–4 cloves / 20 grams Garlic – minced
- 1–7 pieces / 3-23 grams fresh Red Chilies, to taste (optional, I used Thai Bird’s Eye red chilies, omit for a milder dish – note 1*) – finely chopped
- 1.5 cups loosely packed / 100 grams Chinese Cabbage (Napa Cabbage) – sliced, rinsed, dried
- 1 tablespoon Peanut Oil, for cooking
- 5.3 ounces / 150 grams Thin Dried Rice Vermicelli Noodles
- ½ teaspoon Toasted Sesame Oil
- ½ teaspoon Pure Chili Oil (optional, omit for a milder flavor)
- ¼ teaspoon freshly cracked Black Pepper, to taste
- To Serve: Sliced calamansi wedges or limes for squeezing
Instructions
Prep:
- Prepare the chicken: Slice the chicken breasts into bite-sized pieces and add to a medium bowl. Season with ⅛ teaspoon fine sea salt, ¼ teaspoon black pepper, and 1 teaspoon low sodium light soy. Mix to coat and set aside.
- Make the sauce: Whisk the low sodium light soy sauce, dark soy sauce, fish sauce, oyster sauce, sugar, Better Than Bouillon Roasted Chicken Base, and warm water in a large measuring glass until combined well.
- Chop the fresh ingredients: Chop/slice the yellow onion, spring onion, carrots, snow peas, garlic, fresh red chilies (if using), and Chinese cabbage as indicated in the ‘ingredients’ section.
Pancit Bihon with Chicken:
- Cook the chicken: Heat 1 teaspoon peanut oil in a large nonstick wok (or a large nonstick skillet) over medium-high heat. Add the marinated chicken and allow to sear for 30 seconds. Then flip the pieces and sear the other side for another 20-30 seconds. Stir-fry for 1 minute or until just cooked. Transfer to a clean bowl and set aside.
- Stir-fry the onions, carrots, and snow peas: Heat 1 tablespoon of peanut oil in the wok over medium-high heat. Add the yellow onion, spring onion white and light green parts, and carrots and snow peas. Stir-fry for 1-2 minutes until slightly softened.
- Stir-fry the garlic and chilies: Add the garlic and red chilies and stir-fry for 20-30 seconds until fragrant.
- Add the cabbage: Add the sliced cabbage and stir-fry until just starting to soften.
- Add the sauce and noodles: Pour in the prepared sauce/broth mixture. Nestle the dried vermicelli rice noodles in the sauce. Use tongs to move the noodles around and a spatula to press them down so that they get coated in the sauce and start to soften. After 2 minutes or once softened enough, use kitchen shears to cut the noodles directly in the wok so that they are easier to mix and stir-fry. Stir-fry for 1-2 minutes until they have absorbed all the sauce and are tender. If the noodles look dry, add a splash of water or more broth.
- Add the cooked chicken: Add the cooked chicken and stir-fry briefly to combine.
- Toss through the spring onion and add seasonings: Add the spring onion dark green parts, sesame oil, pure chili oil (if using), and black pepper. Stir-fry briefly to combine, then switch off the heat.
- Serve: Divide evenly onto plates or in bowls. Serve immediately with fresh calamansi wedges or sliced limes for squeezing.
Equipment
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Thin Dried Rice Vermicelli Noodles
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Better Than Bouillon Roasted Chicken Base
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- Fresh Red Chilies. Use more or less to customize this dish to your heat level preference. Omit them for a milder dish. Same for the chili oil.
- Nutritional information is an estimate and will vary with substitutions.
- Be sure to check out the full article below for ingredients notes/substitutions, tips, variations, storage instructions, and more!
Nutrition
- Serving Size: ⅓ of recipe
- Calories: 457
- Sugar: 6g
- Sodium: 1404.2mg
- Fat: 11.5g
- Saturated Fat: 1.9g
- Unsaturated Fat: 9.5g
- Trans Fat: 0.1g
- Carbohydrates: 57.4g
- Fiber: 2.6g
- Protein: 30.1g
- Cholesterol: 73mg
For more easy noodle recipes, try my Curry Dumplings with Noodles, Sichuan Pork and Broccoli Noodles Stir-fry, or Spicy Pork Knife Cut Noodles!
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Cook’s Tips and Variations
- Prep ahead the fresh ingredients. You can chop all the vegetables and aromatics a day before and store in individual boxes in the fridge to save some prep time.
- Use store-bought sliced vegetables. This will also save you some prep time and make this speedy noodles dish even quicker to make!
- Use rotisserie chicken. Pulled rotisserie chicken from the store will save some time and also taste great in this noodles dish. You could also use any leftover cooked and shredded chicken that you have on hand.
- Cook in a large wok. It’ll make it easier to toss and mix everything together. Also use tongs and a spatula while using a flipping motion to toss the noodles while they cook in the broth and sauce mixture.
- Cut the rice noodles. Once they have slightly softened in the broth, cut them into smaller pieces so that they are easier to toss and stir-fry.
- Make it mild. Traditional Filipino pancit bihon is not a spicy dish. If you prefer a milder dish, use less chilies and chili oil or omit them both.
- Use different protein(s). Pork belly, bacon, ground pork, sliced and fried Chinese sausage (‘lap cheong’), and shrimp are popular additions. You can use one type of protein or a combination of two or more for extra flavor. I recommend cooking the proteins first, then adding them back into the wok once the noodles have cooked and are tender. This will prevent them from overcooking in the sauce/broth mixture.
- Use chicken thighs. I prefer chicken breasts but sliced boneless, skinless chicken thighs would work well and be more flavorful and tender.
- Use different veggies. Sliced celery (or Chinese celery), bell peppers, sugar snap peas, and green beans are some great options.
Dietary Modifications
- Vegetarian/Vegan: Use a plant-based chicken substitute. Alternatively, use crispy pan-fried tofu, tempeh, seitan or just add more stir-fry friendly veggies instead. Also, use a vegetarian mushroom flavored oyster sauce, vegan fish sauce or substitute with more soy sauce, and veggie bouillon base or veggie broth.
- Gluten-Free: Use a gluten-free soy sauce (tamari or coconut aminos), gluten-free oyster sauce, and make sure that the fish sauce you’re using doesn’t contain any hidden wheat ingredients. Traditional fish sauce is gluten-free, but some brands add wheat-based ingredients so it’s best to double check if you have sensitivities.
How to Make Pancit Bihon with Chicken – Step-by-Step
Cook the marinated chicken pieces in oil in a large wok until just cooked through (image 1). Transfer to a clean bowl and set aside. Heat more oil in the wok and stir-fry the yellow onion, spring onion white and light green parts, carrots, and snow peas until slightly softened (image 2).
Add the garlic and red chilies and stir-fry until fragrant (image 3). Add the sliced cabbage and stir-fry until just starting to soften (image 4).
Pour in the prepared sauce/broth mixture and nestle the dried vermicelli rice noodles in sauce (image 5). Use tongs to move them around and a spatula to press them down so that they get coated in the sauce and start to soften. Once softened enough, cut the noodles with kitchen shears directly in the wok so that they are easier to mix and stir-fry (image 6). Continue stir-frying until they have absorbed all the sauce and are tender.
Add the cooked chicken and stir-fry briefly to combine (image 7). Add the spring onion dark green parts, sesame oil, pure chili oil (if using), and black pepper (image 8). Stir-fry briefly to combine, then switch off the heat.
Divide evenly onto plates or in bowls. Serve immediately with fresh calamansi wedges or sliced limes for squeezing.
What to serve with Pancit Bihon?
Aside from the fresh calamansi/lime wedges for squeezing, you can serve pancit bihon with other Filipino side dishes like cheese lumpia or Shanghai lumpia (spring rolls filled with cheese or meat), atchara (pickled green papaya), or fried chicken wings or fried pork belly.
Or for a fusion meal, enjoy this rice noodles dish with my Spicy Prawn Toast (with Everything Bagel Seasoning), Vietnamese Grilled Pork Steaks, Spicy Thai Shrimp Cakes, or Spicy Thai Basil Wontons!
Storing and Reheating Leftovers
- Storing: Although rice noodles taste best when freshly cooked, you can store leftovers in a sealed airtight container in the fridge for 3-4 days.
- Reheating: Reheat on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout.
FAQs
You can use dried egg noodles to make pancit canton, another Filipino noodles dish. The seasonings are same but the egg and wheat flour noodles have a firmer bite in pancit canton.
Filipinos enjoy pancit bihon on birthdays, anniversaries, weddings, or on any given weekday. The long rice noodles symbolize longevity, just like E-fu Noodles in Chinese culture, and pancit bihon is commonly served on special life occasions and family gatherings.
However, since it is a convenient, satiating, and easy meal for busy workers, you’ll find local vendors serving it up daily in the Philippines.
Rice vermicelli noodles were introduced to the Philippines by Chinese traders several centuries ago, prior to Spanish colonization. Filipino locals adapted the Chinese stir-fried rice noodles to include local flavors like fish sauce, calamansi, as well as local meats and vegetables.
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