Traditional Pancit Bihon Noodles (Printable)

Savory rice noodles stir-fried with chicken, shrimp, and crisp vegetables in a flavorful soy-based sauce, ready in 40 minutes.

# What You'll Need:

→ Proteins

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

→ Noodles

03 - 7 ounces 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 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 teaspoon fish sauce
12 - 1/2 teaspoon ground black pepper
13 - 1 cup chicken broth

→ Garnish

14 - 2 tablespoons chopped scallions
15 - 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 oil in a large wok or skillet over medium-high heat. Sauté garlic and onion until fragrant and translucent, about 2 minutes.
03 - Add chicken slices and cook until lightly browned and cooked through. Add shrimp and stir-fry until pink, approximately 2 minutes. Remove proteins from pan and set aside.
04 - In the same pan, add carrots, cabbage, and snow peas. Stir-fry for 2 to 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 coat evenly and absorb the sauce. Cook for 3 to 4 minutes until noodles are heated through and flavors are incorporated.
07 - Season with black pepper and adjust salt or sauces to taste if needed. Transfer to serving platter, garnish with chopped scallions, and serve with lemon or calamansi wedges.

# Expert Hacks:

01 -
  • The way the noodles soak up all that savory sauce without getting soggy
  • Its one of those dishes that actually tastes better the next day
  • You can feed a crowd without spending hours in the kitchen
02 -
  • Overcrowding the wok makes everything steam instead of stir-fry, so work in batches if needed
  • The noodles continue absorbing liquid off the heat, so don't let them dry out completely in the pan
  • Calamansi or lemon wedges aren't optional, they're the bright note that brings everything together
03 -
  • Have all ingredients prepped before you start cooking once the wok is hot, everything moves fast
  • Use high heat for stir-frying but lower it when adding the noodles to prevent burning

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