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Pancit Bihon with Chicken

Closeup of pancit bihon noodles with chicken and vegetables in wok.
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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!

Ingredients

Scale

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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. Stir-fry the garlic and chilies: Add the garlic and red chilies and stir-fry for 20-30 seconds until fragrant.
  4. Add the cabbage: Add the sliced cabbage and stir-fry until just starting to soften.
  5. 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.
  6. Add the cooked chicken: Add the cooked chicken and stir-fry briefly to combine.
  7. 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.
  8. Serve: Divide evenly onto plates or in bowls. Serve immediately with fresh calamansi wedges or sliced limes for squeezing.

Equipment

Notes

  1. 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.
  2. Nutritional information is an estimate and will vary with substitutions.
  3. Be sure to check out the full article below for ingredients notes/substitutions, tips, variations, storage instructions, and more!

Nutrition

Find it online: https://thatspicychick.com/pancit-bihon-with-chicken/