Pancit Bihon

Name: Pancit Bihon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 8 oz bihon rice noodles (thin rice vermicelli), soaked 10 min; 8 oz boneless, skinless chicken breast, thinly sliced; 8 oz medium shrimp, peeled, deveined; 6 garlic cloves, minced; 1 yellow onion, thinly sliced; 2 cups green cabbage, thinly shredded; 1 cup carrots, julienned; 1 cup snow peas, trimmed; 1/4 cup soy sauce; 2 tbsp oyster sauce; 2 cups chicken broth; 3 tbsp neutral cooking oil; 4 scallions, cut into 1-in; 2 lemon, cut into wedges

A beloved Filipino stir-fried rice noodle dish loaded with chicken, shrimp, and colorful vegetables in a savory soy-based sauce. A staple at celebrations and everyday family meals alike.

45 minMediumServes 6360 cal/serving

FilipinoDinnerStovetopStandardHigh ProteinLow CarbDairy-FreeLow-SodiumNightshade-FreeCorn-Free

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Ingredients

8 oz bihon rice noodles (thin rice vermicelli), soaked 10 min
8 oz boneless, skinless chicken breast, thinly sliced
8 oz medium shrimp, peeled, deveined
6 garlic cloves, minced
1 yellow onion, thinly sliced
2 cups green cabbage, thinly shredded
1 cup carrots, julienned
1 cup snow peas, trimmed
1/4 cup soy sauce
2 tbsp oyster sauce
2 cups chicken broth
3 tbsp neutral cooking oil
4 scallions, cut into 1-in
2 lemon, cut into wedges

Instructions

1

Soak 8 oz bihon rice noodles (thin rice vermicelli) in cold water for 10 minutes until pliable. Drain and set aside.
2

Heat 3 tbsp neutral cooking oil in a large wok or skillet over medium-high heat. Add 6 minced garlic cloves and 1 thinly sliced yellow onion and cook for 2 minutes until softened.
3

Add 8 oz thinly sliced boneless, skinless chicken breast and stir-fry for 4-5 minutes until cooked through to an internal temperature of 165°F (74°C). Add 8 oz peeled, deveined medium shrimp and cook for 2 more minutes until pink and opaque.
4

Add 1 cup julienned carrots and 1 cup trimmed snow peas. Stir-fry for 2 minutes.
5

Pour in 2 cups chicken broth and bring to a simmer. Add the drained noodles and toss to coat. Cook for 3-4 minutes, tossing frequently, until the noodles absorb most of the broth.
6

Drizzle in 1/4 cup soy sauce and 2 tbsp oyster sauce. Add 2 cups thinly shredded green cabbage and 4 cut into 1-in scallions. Toss everything together for 2 minutes.
7

Taste and adjust seasoning. Transfer to a platter and serve with 2 cut into wedges lemon for squeezing over.

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Questions

What internal temperature should Pancit Bihon reach?

For Pancit Bihon, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Can I skip the soak in Pancit Bihon?

Step 1 reads: "Soak 8 oz bihon rice noodles (thin rice vermicelli) in cold water for 10 minutes until pliable." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

Is there a substitute for oyster sauce in Pancit Bihon?

The entry for Pancit Bihon calls for 2 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

Can I use chicken thighs instead of chicken breasts in Pancit Bihon?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Pancit Bihon uses 8 oz boneless, skinless chicken breast, thinly sliced.

Can I make Pancit Bihon gluten-free?

Yes. The gluten in Pancit Bihon is 1/4 cup soy sauce, 2 tbsp oyster sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How much protein is in Pancit Bihon?

One serving (the recipe makes 6) has 27 g of protein in about 360 calories, alongside 18 g carbohydrate and 11 g fat, plus 2 g fiber and 222 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How long does Pancit Bihon keep?

Refrigerate what is left of Pancit Bihon within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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