This is a traditional Filipino recipe for bihon pancit. Very easy to prepare, these chewy rice noodles are tossed with vegetables and chicken, and cooked in a sweet and savory sauce. Not only is it delicious, it only takes 25 minutes to make from start to finish.
Do you prefer rice or noodles?
While I absolutely love both, if you held my feet to the fire and made me choose (please don’t do that!) I would choose noodles. Hands down.
Hey, I will always love rice. But there is just so much that can be done with noodles. Heck, just the variety of noodle types available is quite staggering!
Egg noodles, soba noodles, udon noodles, lo mein, zoodles, wide chow fun noodles, spaghetti, somen noodles, shirataki noodles and – one of my all-time favorites: rice noodles.
Why rice noodles? Well, because to me they feel more delicate and light. Rice vermicelli is just the perfect vehicle for Southeast Asian flavors (my favorite next to Japanese).
I’m using bihon noodles for this yummy Filipino pancit recipe – although you could use almost any package of rice vermicelli noodles.
What is Pancit Bihon?
Pancit is a Filipino dish that usually consists of noodles cooked with soy sauce along with some variation of meats and chopped vegetables.
Typically, the term pancit exclusively refers to noodles in Filipino. However, the literal translation, which originated from the Chinese word pien sit, means ready-made food, or cooked food.
During the Spanish colonial times, many Chinese migrants in the Philippines worked as street vendors. They were known as panciteros.
The Chinese panciteros mainly cooked for women who worked in cigar factories. These hard-working women bought meals from panciteros because they had very little time to cook at home.
It was during this time that street food became synonymous with convenience and quality. Noodles – being one of the most convenient to-go, ready made foods – were commonly served at these food stalls.
Well – it’s pretty easy to see why the word pancit eventually took on the meaning it currently has in the Filipino food lexicon.
Now, while pancit refers to noodles, there are a ton of variations in heavy rotation.
Every pancit recipe is different.
Some are served with boiled eggs and Chinese sausages, while others contain pork and shrimp. Other versions yet have an added citrus flavor – while some are kept super simple and cooked with soy sauce and a little sugar.
Pancit bihon and pancit canton are two of the most popular versions of pancit. While many variations exist even within these two types of pancit, the main difference between the two is the type of noodles used.
Pancit bihon calls for bihon noodles (thin rice vermicelli, sometimes called rice stick noodles).
However, in pancit canton, you’ll usually see flour stick noodles used. These pre-fried wheat based noodles are closely related to lo mein noodles.
A third, very popular Filipino noodle recipe is pancit palabok. What stands palabok apart from the crowd is that it calls for rice stick noodles to be covered in a thick shrimp gravy.
Although there are hundreds, if not thousands of different versions of pancit at the local level, one thing remains consistent across the board: noodles signify a long life. Therefore, noodles should never be cut short.
In light of this symbolism, noodles are commonly served at Filipino birthday celebrations to represent good luck in the years to come.
Ingredients for Bihon Pancit
Peanut Oil: Most Asian recipes call for peanut oil for its nutty flavor. However, you can use a neutral oil such as vegetable or grapessed oil to make this dish and it will be just as good.
Chicken Breast: I use boneless, skinless chicken breast for this recipe since the chicken needs to be cut into bite size pieces. But you are more than welcome to use bone-in with skin on if you are planning to serve it on top of the pancit. Cook your chicken in a separate pan until it’s cooked through and follow the same steps to the recipe.
Garlic: I’m using two cloves, minced, to add a little pungency but you can use more if you are a garlic lover.
Onion: I’m using a small yellow onion and chopping it into small pieces. If you don’t have a yellow onion but happened to have a white one, red one, or some shallots, that’s fine too.
Bihon Noodles: Bihon noodles are thin noodles made of cornstarch and rice flour. They are very similar to thin rice noodles and vermicelli noodles which is why both make good substitutes.
Mixed vegetables: I’m using a mix of green beans, carrots, and cabbage, but you can have fun here and come up with your own combination.
Pancit Sauce: A mix of low sodium chicken stock, dark soy sauce, soy sauce, oyster sauce, and sugar.
Salt and Pepper: Only add if you think it needs extra seasoning.
How to Make Bihon Pancit
When whipping up this yummy Filipino bihon pancit recipe, I like to get all my ingredients laid out in front of me. Doing my mise-en-place ahead of time frees me up to pay 100% attention to the task at hand.
And while this pancit dish is very easy to put together, it’s always good to have all the ingredients prepped ahead of time to avoid little mistakes.
Whisk all the ingredients for the sauce in a bowl and set aside.
Place a medium size pan on a burner over medium heat. Add a little oil and pan fry the chicken until the pieces are cooked through. Transfer them to a plate and set aside.
Use the same pan to add the garlic and onion, and cook for 3-4 minutes until fragrant and the onions have become translucent.
Return the chicken pieces to the pan and season with a little salt and pepper.
Add the vegetables and stir fry until the vegetables are soft but still yielding a little crunch.
Whisk the sauce, add it to the pan, and bring it to a boil.
Add the dry pancit noodles to the pan and let the heat from the sauce cook them. Gently toss the noodles to make sure they are evenly coated. The noodles will get infused with tons of flavor this way as opposed to just being coated with sauce. They should be cooked in 3-4 minutes. If the noodles are still crunchy once the sauce has been absorbed, add a little stock (1/4 cup) to help them cook through.
Turn the heat off and transfer the dish to a serving bowl or plate. Season with salt and pepper and serve with soy sauce and lemon wedges.
Yummy, I’m getting hungry from just looking at these pictures!
Vegetarian Bihon Pancit
Meat not your thing? Not a problem, make it vegetarian by omitting the chicken.
A pancit loaded with vegetables is just as delicious and so colorful!
This recipe is already packed with carrots, cabbage, green beans and scallions. However, there’s no need to stop there!
The more the merrier when it comes to goodness from the garden. You might experiment with adding things like red bell pepper, leeks and broccoli to your own homemade veggie pancit creations.
And if you’re a pescatarian, you could easily substitute the chicken in this recipe for shrimp.
As always, make these recipes work for YOU. Think of my recipes as blueprints. The form is there. Your tastes should dictate the final touches!
What to Serve with Filipino Bihon Pancit
This dish is served as a main and pairs beautifully with these simple Asian sides:
This pancit bihon recipe makes the BEST leftovers!
I’ve seen Ben shoveling cold noodles into his mouth by the light of the refrigerator as a savory midnight snack. No joke, hehe.
While this pancit bihon recipe is great fresh out of the wok – or served cold out of the fridge, it also handles a reheat in the microwave pretty well. Just make sure to cover the noodles with a lid or a damp towel (or paper towel) to prevent them from drying and zap for 1-2 minutes.
Busy mom?
Make this pancit ahead of time and keep it refrigerated until it’s time to serve dinner.
Did you like this Bihon Pancit Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Finally I was able to make a very good pancit! I’m a Filipino and tried several ways to cook pancit basing from my Filipino friends instructions, cookbooks and different blogs and it’s always just passable . Not the kind of pancit that I’m used to growing up. This recipe is easy and very good. I’m a good cook but not pancit. But now I know the basic. I could introduce different ingredients and make it my own. Thank you very much.
I loved how easy the recipe was, but I definitely did something wrong. I followed the recipe pretty closely. I used Pho rice noodles, the flavor was there but the noodles all clumped together. Also it came out on the darker side but I didn’t mind that so much. Not sure where I went wrong but I’d love to make it again if there are any recommendations.
I test-made this and you’re right, not too salty. And dang, it was delicious! I used kelp noodles to keep the calorie count down, but will use bihon noodles (get on Amazon) for authenticity when I make it for a Filipino dinner I’m hosting. I had only one kind of soy sauce, so I used 1/4 cup total. I also added some sesame oil to the sauce and to the frying oil because I love the flavor. (If you don’t have peanut oil, you could use a high heat vegetable oil with a spoonful of peanut or almond butter for flavor.) I added chives and toasted slivered almonds on top, because well, nuts are great on almost everything. Recipe is so easy even an old puti tao like me had no trouble. I will make this again and again. Thanks Caroline!
I haven’t made it yet because I have a question. Is it really 2 tablespoons dark soy sauce AND 2 tablespoons soy sauce? That seems like a lot. Please let me know as soon as you can. I’m dying to make this! Thank you.
This is delicious. It was a little dry, [likely my fault bc it had to sit a bit, so tonight I’m trying it again but soaking the rice noodles first. I add a bit of hot sesame oil bc hubs loves hot & spicy, but beyond preference changes, it’s really delicious with a good balance of ingredients! Super easy to make, also.
Tasted great, but two tablespoons of dark soy might have been a bit much. Noodles were so dark they looked like lo mein, and every other pancit recipe I’ve seen has almost pale noodles, including the photos for this one. Perhaps my brand (Pearl River Bridge) was just too good at its job. Might have to drop the dark soy altogether next time I make it.
To be clear, though, this is just a gripe about aesthetics, so it really is minor quibble.
Hey! Question for you, if I want to prepare this dish to take to a potluck, so I won’t be serving it immediately. Do you have any recommendations on how to handle that? Thank you!
Hi Caroline! This is a tough question to answer since the type of noodles used in pancit are very thin and can overcook very easily. I would personally use a thicker noodle – like egg noodles – if I wanted to take this dish to a potluck. Obviously, it wouldn’t be a real bihon pancit but you would still get the flavors and overall feel for the dish 🙂
I had never made pancit before but my grand daughter had left a pkg of the noodles here. Followed this recipe but only had regular soy sauce so just used it. I made it vegetarian and it was such an easy recipe to follow and it was delicious. Will definately make this again and try it with chicken.
I Forgot to buy enough chicken so I went with a vegetarian style and added a few more veggies such as broccoli, asparagus and red pepper in addition to the cabbage/carrot/green bean/green onion. It tastes awesome, fair warning if you are not used to be bihon noodles you don’t need to double the recipe lol 8 ounces is plenty! I made the full bag-16oz so I’m glad it tastes good We made adobo chicken to go with it so I can’t wait for supper!
Some of my fellow nurses at work would bring this as a pot luck dish and it was love at first bite. This recipe tastes like perfection. Spot on and so easy to make.
I am a big fan of pancit bihon. But I’ve become used to putting lots of kintsay (Chinese celery) to give it that distinct taste. I think the secret is also the use of patis or anchovy sauce and lots of shrimps.
This was so much like my mother’s recipe. However, I added about 1/2 pound of shrimp to the recipe. Really makes flavors pop. I used 25-30 count sizwd shrimp.
Hi Ambs! Do you cook the noodles together or separately from the bihon? When they do get sticky, are you using a different method than when they are not?
Ambs. Its probably that ur cooking them to long. They are nothing like semolina pasta, which takes 7-8 mins. Rice noodles cook instantly. As long as there is enough liquid.
Try heating chckn broth, separately. Bring to a boil, turn off & remive frm heat, drop in the noodles. Them add to the meat and veggies. I hope this helps.
I am making the version for 4 people…. How much cabbage, frozen green beans, and carrots, etc. I need to know how much of each…since this will be my first time making, I would like a more precise measurement…. Thank you.
I tried pansit years ago when my neighbors mom cooked it (authentic cooking from the phillipines ) and today my son decided he wanted lumpia and didn’t know what would be a good pair so I tried my hand at pansit for the 1st time ever and I will admit that I’m proud to say that ” I made this from scratch ” but I couldn’t have done it without this recipe. Thanks pickledplum com
Thank you for this recipe. My very good friend introduced us to this dish and we’ve made it many times since. It’s so versatile, too, the way you can add different veggies and broths.
Hi Chritine! Using soy sauce and sprinkling a little sugar instead of using oyster sauce yields a similar result. I will add the option for vegetarians 🙂
Today is the 3rd time I’ve made this recipe. Each time I’ve experimented with different veggies & proteins. It’s excellent every time. This is my go to recipe to use up leftover meats & veggies from the fridge. Today was left over pork chops & NY strip steak. I’v found no combination to be bad. My family loves it. And one batch feeds our family of 4 for 2 nights. If you’re on the fence, just do it. You’ll love it.
I have never tried this recipe but I would like to do it with shrimp and Chinese sausage do I need to separate those two proteins or can I use them both in the same dish.
This was a good recipe BUT something was off about it. i realized that I was using Japanese soy sauce, which I i found out is lighter than Filipino or chinese soy sauce. So I borrowed a little Filipino soy sauce from my bf and it tasted just like what I i used to eat my whole life. Next time I will use Filipino soy sauce. This is also the darkest pancit I’ve ever seen, I think the dark soy can be left out or replaced without with regular, but of course it’s fine with it too. I love a bit of calamansi or lemon squeezed on mine (calamansi for authenticity). Or maybe 3tbps regular Filipino soy sauce and 1 tbsp toyomansi (soy sauce with calamansi). Try it out if you ever get the chance and you’ll be eating pancit just like they make it in the Philippines! Thanks for the recipe.
Came out tasty but really dark. I don’t know if my dark soy sauce is darker than other brands or not. Also added quite a bit more water for the noodles and also bc it was pretty salty for me. Other than that I would make this again!
Made it this evening. FANTASTIC!!! It was a perfect amount of savory liquid that the rice noodles deliciously soaked up! I used boneless, skinless chicken thighs instead because I believe they always bring more flavor to my recipes. I also added some drained sliced water chestnuts for fun texture and I added small cooked, peeled shrimp at the very end. Soooooo good! My family devoured it all!
If it were just me, I’d have added some dried Birdseye chilies with the onion & garlic step…. but the Fam doesn’t like heat as much as me!
I’m gonna try the smashed cuke salad tomorrow!
Due to food allergies, I can’t have soy. I’d still love to make this for my husband and me for our upcoming anniversary- he loves pancit!
I usually used coconut aminos as a substitute in dishes that call for soy sauce. Could I use coconut aminos in this as well? Since the recipe calls for two types of soy sauce, is there something else I’d need to add to get the same flavor as the original recipe?
Hi Bernice! Yes, you can use liquid aminos for this. You could add a little more sugar to bring it closer to the original flavor but other than it will be good 🙂
Hi Bernice, if u can hve Beagg”s Amino liquid, you can use that instead of soy sauce. Also, if you can, use fish broth. Its called: Patis.(pronounced: pa-tese) Asian markets carry it. its added to the dish, after cooking. Some ppl dont like it, so its put on the food after it is served on the plate/ bowl. Go sparingly!! Its strong. I LOVE! it, nd I use A Whole Lot!! On my plate, not in the whole dish.
Followed the recipe down to the letter and I couldn’t be happier with it! I’m Filipino and have eaten pancit since I was a kid. Growing up I tried a few variations of pancit and this version was always my favorite. As I finished cooking tonight, I couldn’t help but get a huge grin on my face as I tasted the finished meal – it’s EXACTLY the type of pancit I’ve loved since I was a kid! Thank you so much for providing such an easy recipe for my wife and me to follow. Can’t wait to make this for our future family!
Been making pancit for years. Two things, I never heard of dark soy sauce and I never added uncooked bihon noodles to the chicken/veggie mix. I used to soak my noodles. I can’t wait to try this recipe tomorrow. I never added green beans, just cabbage, carrots, onions & garlic. I will add green beans. I looked in my cabinet and I have 3 unopened bottles of oyster sauce! Why? We’re forever making lumpia egg rolls. Thanks for the recipe!
Not sure where I went wrong but the dark soy sauce overpowered everything. Dark brown noodles looked nothing like the picture when I followed the recipe. It was my first time making pancit, but I have eaten it before. Maybe I used the wrong brand of dark soy?
Alex, I think you are right about the soy sauce. There are a lot of different types out there and some of them are really thick, sweet and salty. Next time I would suggest skipping the dark soy sauce and only using regular soy sauce.
Hi Jackie! Yes, you can substitute with any protein you like. The only thing I would suggest is to fry the shrimp separately and add them to the bihon right before serving to prevent them from overcooking 🙂
My family really enjoyed this meal. Had to make a few subs due to limited ingredients on hand and it worked well! I did not have snow peas; I added celery. I did not have dark soy sauce so I mixed 4 tsp regular tamari, 1 tsp molasses and 1/4 tsp cane sugar as a replacement. I did not have oyster sauce so I mixed enough fish sauce and hoisin sauce to equal the oyster. I also used pork instead of chicken. Topped it all with chili flakes and it was delish!! Thanks for the recipe!
NOT soaking the noodles in water first is KEY!!! Was so much more flavorful this way! The noodles really soak up the sauce and make it so yummy! Thank you for this recipe.
I tried this and oh my goodness. I added anit more soy sauce and oyster sauce and about 2more cups of stock to mine and it was divine. My biggest problem was always over-soaking it even if I follow pack direction but putting it in pan to cook from start and it retains its shine at the end. Simply awsome
Hello Ann, I’m wondering what you mean by “pre-soaking the noodles.” ???? Rice noodles are nothing like semolina pasta. Its not even pasta.
The rice noodles cook instantly! As soon as they hit the fluid.
I’m Filipino, Pancit is 1 of my comfort foods. We’ve never pre-soaked the noodles. My grandpa, nor my mom, uncle, aunts, sisters, brothers, myself. Like I said they cook instantly!! When they touch the fluids. I being chickenbroth to a boil, remove frm heat, drop in the noodles. Add the meat n veggies. Finished all the cooking.
Look for vegetarian “oyster” sauce in the same aisle they sell regular oyster sauce. The vegetarian version is made with mushrooms and just as good as regular oyster sauce.
Very good as written. Great with a few changes: softened noodles in warm water for 30 minutes for easier handling, drained, doubled garlic, oyster sauce, sugar, and veggies (we love them!), added 1T rice vinegar mixed with 1/2 C reserved broth at the end along with chicken to avoid overcooking. Even better with sauteed shrimp!
Hi, Is the standard Kikkoman soy sauce suitable for the soy sauce & then use a second dark soy sauce with it? I ask, because I thought basic brand Kikkoman was Considered a dark soy sauce. Also, is Oyster Flavored Sauce suitable for Oyster Sauce, or is there a large difference in flavor?
Hello John, Kikkoman is Japanese soy sauce, nd Very salty. Try to find Filipino soy sauce. ‘Pinoy’ is on most Filipino products. Its a small icon. Asian markets carry Pinoy. You can eliminate oyster sauce all together. Filipino cooking, traditionally – is use what you have, use what you like.
I hope this helps.
P.s. I’m Filipino. My grandpa taught me how to make Filipno dishes.
Thank you for this simple and delicious recipe. I love pancit and have had this a few times in the past. I had most ingredients on hand after finding bihon at the market. I only had gluten free soy sauce so only used that and it was still wonderful. Such an easy basic recipe- definitely removed the fear factor of trying to make this dish. Family loves it too!
I’m so happy you posted this recipe! Being native Hawaiian, born and raised in Hawai’i with all the delicious dishes from Polynesia and the different countries of Asia, I have always been in love with Pancit Bihon. This dish goes perfectly with some pinakbet and a little chicken adobo on the side!
Love, love, love this recipe as does everyone I’ve made it for. I generally make it with spaghetti squash for the noodles. I’ve also used tofu instead of chicken for my vegetarian friends. Regardless it’s always gotten rave reviews.
Hi Diane! You don’t have to boil the noodles first since they cook so quickly. Just make sure you get the super thin rice noodles. You can also read the instructions – the thicker ones will require you to boil them first but those aren’t the ones we are using for this recipe 🙂
Hi Ashley! An easy way not to over cook the shrimp is to cook them in a separate pan for 4-5 minutes total, transfer them to a plate, and set aside. Follow the recipe steps and add the shrimp to the noodles when there’s 1 minute left to the recipe. Mix them into the noodles to warm them up and serve! 🙂
Even better than the PANCIT in the restaurant nearby me that sells for 12 dollars a serving. I can’t wait to make this again. Huge hit with my family. Not a single noodle left!
I want you to know how much We appreciate you sharing this recipe. A lady we know at a local antique store made this during their holiday open house. It was so delicious that I immediately came home and started searching the internet. One recipe I tried was meh from allrecipes site – Jim said, “Hers tasted like she added fish sauce” So, I did a search for pancit using oyster sauce and your recipe appeared. I made this a few days ago and also added shrimp because we love shrimp added to dishes like this. It was excellent! We ate it all in a 3 day period. I will now share your page on facebook to let others know.
Thank you!
My dad was in the coast guard and on base there was a Filipino family that we always got invited to birthday parties and this was always there. Made it last weekend and I’m making it again cause oh my god this was delicious!! Took me back. I’ve added more veggies as well and used vegetable stock and used pork instead of chicken. This will be a favorite of mine now that I’ve found a recipe I love. Thank you!!
Good flavor but sauce made it a little too salty for our tastes…even with low sodium soy sauce.
Easy to make, as long as you prep all the ingredients ahead of time.
This recipe is PERFECT! I haven’t had pancit since I was a younger teen and this pretty spot on with how my filipino step-mother used to make it. She used to add a roma tomatoe cut up with the garlic and cooked it with the onion until the tomatoes was melted and then added the rest of the ingredients. Thank you for sharing!
Made this after a co-worker brought some to work. This was amazing! I have made it several times since and never disappointed. This dish gets better each time you heat it up. Writing down the ingredients to make again today. Caroline, thank you so much for sharing and I too am looking forward to your recipe for lumpia. Will download your ecookbook today.
I’m trying a replicate a recipe we get from a restaurant nearby as my son loves that pancit. I’m worried this will taste sweet which means I’m not on the right track in replicating the recipe. I’m also wondering if the noodles look transparent after cooking. I’m trying to build him a book of favorite recipes for college. Easy and cheap…any suggestions?
Hi Ginger! This bihon isn’t sweet at all, it’s more on the savory side and the noodles are not transparent once they are cooked. This is a traditional and basic recipe for bihon pancit so I would say it’s a safe one to add to the recipe book 🙂
Hi debra! You can substitute both the soy sauce and oyster sauce with liquid amino, which tastes a lot closer to soy sauce than tamari sauce. You can then add an extra teaspoon of sugar and it should be pretty close to the original taste 🙂
Do u soak the pancit first in water prior to cooking it or just like pancit canton where u just soak it with the sauce when you start cooking everything?
Hi Jackie, I’m not familiar with Instant Pot but what I would suggest is finding a noodle recipe similar to this one that can be made in an Instant Pot 🙂
Hi Sonia, cole slaw mix should work just fine! This is a super easy recipe, I often add different veggies to it so it’s a hard one to mess up 🙂 I hope you enjoy it!
I make this dish all the time, Cole slaw will work but don’t cook the Cole slaw to long or the cabbage will disappear, and when you warm it up later, you can’t find the cabbage. If you cut the cabbage yourself you will get a more vegetable fill and use shredded carrots
I use Nappa cabbage instead of green cabbage and it tastes great! I also use snow peas instead of green beans, cook faster. I use both of these veggies in Tamarind soup also. Tastes amazing! My husband is Filipino, I’m American and he says my pancit and tamarind soup are the best, chicken adobo, too
So nice to have a recipe turn out without any problems. This was my first attempt and it turned out absolutely delicious. Look forward to future recipes
I grew up spending most of my time at my friend’s house. Her father is Filipino and used to cook pancit all the time. This is exactly what I needed to help ease the homesickness I’ve been feeling. This is definitely a little piece of home! Thank you!!
Hi! I’ve been looking for a pancit recipe to try and can’t wait to o make this one!! Would leaving out the chicken affect he taste at all? Could I just add for veggies?
I have tried pancit a number of times throughout the years and I find the thicker the noodle the more I enjoy it. Which of the noodles the recipe lists would be the thickest?
This is the beauty about pancit. It is so versatile and you can put almost any vegetable on it. We would usually whip this up if we have a number of leftover veggies and it’s done within 20-30 minutes (including prep). Thank you for sharing this and this is such an amazing recipe. 🙂
One thing I would usually also do is to add 1-2 teaspoons of toasted sesame oil on the end just before serving. It just brings another depth of flavor into the dish. (just be careful not to put a lot as it tends to overpower the dish). 🙂
This is IT!!! Have been searching for years for the perfect pancit recipe……I use bagged coleslaw mix for the cabbage and carrots……convenient …delicious
Thanks for posting such a great recipe. While it is simple (one cutting board, one pan) it has endless options. I’ve made it twice now throwing in whatever veggies we have in the fridge and it has been a winner.
I’ve made this recipe twice and both times it’s turned out incredibly salty to the point where it’s inedible. what am I doing wrong??? are the sauce measurements tbsp or tsp?
Hi Elisa, the measurements are in tablespoons. I’m wondering if it could be the soy sauce you are using – can you tell what type it is? Light soy is much saltier than regular soy and dark soy has a sweet element to it. I’m also using low sodium chicken stock. Let me know as I’d love to help you figure out what can be the cause for the over saltiness.
We just finished trying this, & it’s definitely a keeper! I added celery & mushrooms, left out the green beans since I didn’t have any on hand. Thinking I might try shrimp next time I make it!
Shrimp will be delicious with bihon! I love that everyone is adding their own personal touch to this recipe, and I love that you’ve added more veggies!
Really enjoyed this recipe! Instead of chicken I used cubed tofu – and the hubs approved! We’ve made it multiple times with whatever veggies are on hand, and it’s been great every time! (and we use Siracha, too!)
Hi Jayma! I agree about sriracha making a delicious addition to the dish and I too, really enjoy adding more veggies to this recipe. It’s such a versatile one, I’m happy to see that you are adding your own twist to it. Thank you for sharing!
We loved this! I bought cellophane vermicelli and they worked perfectly. I also substituted thin asparagus for the green beans. Cabbage, onions, carrots and asparagus. I also added minced ginger with the garlic. We put dobs of srirracha sauce on our plate to dip the forkfuls in.
I quickly put this in the keeper binder. Thanks so much for a winner!
My best friend was Filipino and growing up, I had dinner at their house a lot! I always loved the food so I am super excited that you posted this recipe! I will be a pro in no time!!!
About 33 years ago I stayed after school in 5th grade for a cooking class. After all that time I realize now that we made pancit. The teacher cut the carrots in the shape of flowers. This recipe really brought me back to that great memory. I having been searching for the perfect pancit recipe and I found it here. So very good! Thanks for the great recipe.
I’m so happy you found what you were looking for Jamie! I had the same thing happen to me but with a red curry soup I had back in the day when I was in high school. A friend of mine posted a similar recipe on Facebook not too long ago so I jumped on it and made a few tweaks. It turned out almost exactly how I remembered it so I totally understand how you feel!
Caroline Caron-Phelps is a Japanese/French Canadian recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, vegan, and vegetarian, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.
Very good, this is the first time I’ve made this type of noodles and they were not smushy or stuck together. Will make it again for sure.
★★★★★
Finally I was able to make a very good pancit! I’m a Filipino and tried several ways to cook pancit basing from my Filipino friends instructions, cookbooks and different blogs and it’s always just passable . Not the kind of pancit that I’m used to growing up. This recipe is easy and very good. I’m a good cook but not pancit. But now I know the basic. I could introduce different ingredients and make it my own. Thank you very much.
★★★★★
Thank you so much!
I loved how easy the recipe was, but I definitely did something wrong. I followed the recipe pretty closely. I used Pho rice noodles, the flavor was there but the noodles all clumped together. Also it came out on the darker side but I didn’t mind that so much. Not sure where I went wrong but I’d love to make it again if there are any recommendations.
★★★★
I test-made this and you’re right, not too salty. And dang, it was delicious! I used kelp noodles to keep the calorie count down, but will use bihon noodles (get on Amazon) for authenticity when I make it for a Filipino dinner I’m hosting. I had only one kind of soy sauce, so I used 1/4 cup total. I also added some sesame oil to the sauce and to the frying oil because I love the flavor. (If you don’t have peanut oil, you could use a high heat vegetable oil with a spoonful of peanut or almond butter for flavor.) I added chives and toasted slivered almonds on top, because well, nuts are great on almost everything. Recipe is so easy even an old puti tao like me had no trouble. I will make this again and again. Thanks Caroline!
You’re welcome Darylin! So happy you liked it 🙂
I haven’t made it yet because I have a question. Is it really 2 tablespoons dark soy sauce AND 2 tablespoons soy sauce? That seems like a lot. Please let me know as soon as you can. I’m dying to make this! Thank you.
Hi Darylin! Yes it is and it’s not too strong since the noodles absorb the flavor 🙂
Next time it’s shrimp pancit
★★★★★
First time making pancit, it came out Better than good tnx for the Help
★★★★★
Thank you Edgar! 🙂
So yummy!! Followed recipe as is. My go to pancit recipe.
★★★★★
This is delicious. It was a little dry, [likely my fault bc it had to sit a bit, so tonight I’m trying it again but soaking the rice noodles first. I add a bit of hot sesame oil bc hubs loves hot & spicy, but beyond preference changes, it’s really delicious with a good balance of ingredients! Super easy to make, also.
★★★★★
Tasted great, but two tablespoons of dark soy might have been a bit much. Noodles were so dark they looked like lo mein, and every other pancit recipe I’ve seen has almost pale noodles, including the photos for this one. Perhaps my brand (Pearl River Bridge) was just too good at its job. Might have to drop the dark soy altogether next time I make it.
To be clear, though, this is just a gripe about aesthetics, so it really is minor quibble.
★★★★★
Hey! Question for you, if I want to prepare this dish to take to a potluck, so I won’t be serving it immediately. Do you have any recommendations on how to handle that? Thank you!
Hi Caroline! This is a tough question to answer since the type of noodles used in pancit are very thin and can overcook very easily. I would personally use a thicker noodle – like egg noodles – if I wanted to take this dish to a potluck. Obviously, it wouldn’t be a real bihon pancit but you would still get the flavors and overall feel for the dish 🙂
I had never made pancit before but my grand daughter had left a pkg of the noodles here. Followed this recipe but only had regular soy sauce so just used it. I made it vegetarian and it was such an easy recipe to follow and it was delicious. Will definately make this again and try it with chicken.
★★★★★
I Forgot to buy enough chicken so I went with a vegetarian style and added a few more veggies such as broccoli, asparagus and red pepper in addition to the cabbage/carrot/green bean/green onion. It tastes awesome, fair warning if you are not used to be bihon noodles you don’t need to double the recipe lol 8 ounces is plenty! I made the full bag-16oz so I’m glad it tastes good We made adobo chicken to go with it so I can’t wait for supper!
★★★★★
Some of my fellow nurses at work would bring this as a pot luck dish and it was love at first bite. This recipe tastes like perfection. Spot on and so easy to make.
★★★★★
I am a big fan of pancit bihon. But I’ve become used to putting lots of kintsay (Chinese celery) to give it that distinct taste. I think the secret is also the use of patis or anchovy sauce and lots of shrimps.
This was so much like my mother’s recipe. However, I added about 1/2 pound of shrimp to the recipe. Really makes flavors pop. I used 25-30 count sizwd shrimp.
Love this recipe so much – sometimes when I make it the noodles seem very starchy and sticky – what am I doing wrong?
★★★★★
Hi Ambs! Do you cook the noodles together or separately from the bihon? When they do get sticky, are you using a different method than when they are not?
Ambs. Its probably that ur cooking them to long. They are nothing like semolina pasta, which takes 7-8 mins. Rice noodles cook instantly. As long as there is enough liquid.
Try heating chckn broth, separately. Bring to a boil, turn off & remive frm heat, drop in the noodles. Them add to the meat and veggies. I hope this helps.
★★★
I am making the version for 4 people…. How much cabbage, frozen green beans, and carrots, etc. I need to know how much of each…since this will be my first time making, I would like a more precise measurement…. Thank you.
Hi Ruth! The full recipe is at the bottom of the post 🙂 Plus, you can tweak the serving size by changing the scale. I hope you enjoy it!
I tried pansit years ago when my neighbors mom cooked it (authentic cooking from the phillipines ) and today my son decided he wanted lumpia and didn’t know what would be a good pair so I tried my hand at pansit for the 1st time ever and I will admit that I’m proud to say that ” I made this from scratch ” but I couldn’t have done it without this recipe. Thanks pickledplum com
★★★★★
Delicious! We used to get pancit from the Filipino spouses of other Navy members. This is close! Kids loved it. Easy weeknight meal.
★★★★★
Thank you for this recipe. My very good friend introduced us to this dish and we’ve made it many times since. It’s so versatile, too, the way you can add different veggies and broths.
That’s great Jill! Thank you for sharing that with me 🙂
Love this recipe! It is simple, quick, and tastes just like my girlfriend’s traditional Bihon Pancit!
I made this Easy Bihoh Pancit for my family and they absolutely loved it! I will be making this dish more often. Thanks for the recipe…..
★★★★★
This recipe is so delicious and easy to make. My 3 and 5 year old boys love too. What more could you ask for.
★★★★★
Please make a suggestion for a vegetarian replacement for oyster sauce.
Hi Chritine! Using soy sauce and sprinkling a little sugar instead of using oyster sauce yields a similar result. I will add the option for vegetarians 🙂
I use this & my son says it’s great.
https://shop.wegmans.com/search?search_term=vegetarian%20oyster%20sauce&search_is_autocomplete
Today is the 3rd time I’ve made this recipe. Each time I’ve experimented with different veggies & proteins. It’s excellent every time. This is my go to recipe to use up leftover meats & veggies from the fridge. Today was left over pork chops & NY strip steak. I’v found no combination to be bad. My family loves it. And one batch feeds our family of 4 for 2 nights. If you’re on the fence, just do it. You’ll love it.
Thank you so much Bobbie!! 🙂
This looks like pure comfort food! So perfrect on a chilly day. Thank you so much.
★★★★★
I have never tried this recipe but I would like to do it with shrimp and Chinese sausage do I need to separate those two proteins or can I use them both in the same dish.
Hi Eva! Cook the sausage first so the shrimp doesn’t overcook. You can definitely use them together in the dish, it will be delicious!
This was a good recipe BUT something was off about it. i realized that I was using Japanese soy sauce, which I i found out is lighter than Filipino or chinese soy sauce. So I borrowed a little Filipino soy sauce from my bf and it tasted just like what I i used to eat my whole life. Next time I will use Filipino soy sauce. This is also the darkest pancit I’ve ever seen, I think the dark soy can be left out or replaced without with regular, but of course it’s fine with it too. I love a bit of calamansi or lemon squeezed on mine (calamansi for authenticity). Or maybe 3tbps regular Filipino soy sauce and 1 tbsp toyomansi (soy sauce with calamansi). Try it out if you ever get the chance and you’ll be eating pancit just like they make it in the Philippines! Thanks for the recipe.
Came out tasty but really dark. I don’t know if my dark soy sauce is darker than other brands or not. Also added quite a bit more water for the noodles and also bc it was pretty salty for me. Other than that I would make this again!
★★★★
This recipe is so delicious and easy.
Thank you so much
★★★★★
Thanks for sharing the recipes. They are healthy and delicious!
★★★★★
Made it this evening. FANTASTIC!!! It was a perfect amount of savory liquid that the rice noodles deliciously soaked up! I used boneless, skinless chicken thighs instead because I believe they always bring more flavor to my recipes. I also added some drained sliced water chestnuts for fun texture and I added small cooked, peeled shrimp at the very end. Soooooo good! My family devoured it all!
If it were just me, I’d have added some dried Birdseye chilies with the onion & garlic step…. but the Fam doesn’t like heat as much as me!
I’m gonna try the smashed cuke salad tomorrow!
★★★★★
Thank you so much Gary! 🙂
I use water chestnuts in my egg rolls, but have never tried it in pancit. Thanks for sharing, Gary!
★★★★★
This recipe was AMAZING!!! I made it for family dinner tonight and it was a hit! It was great! Thank you!
★★★★★
Thank you so much! 🙂
I couldn’t find an oyster sauce that didn’t have soy in it- due to allergies. Can I substitute fish sauce or just more coconut aminos?
Hi Bernice! You can use the aminos and add a pinch of sugar to the sauce. This should work nicely 🙂
Due to food allergies, I can’t have soy. I’d still love to make this for my husband and me for our upcoming anniversary- he loves pancit!
I usually used coconut aminos as a substitute in dishes that call for soy sauce. Could I use coconut aminos in this as well? Since the recipe calls for two types of soy sauce, is there something else I’d need to add to get the same flavor as the original recipe?
Hi Bernice! Yes, you can use liquid aminos for this. You could add a little more sugar to bring it closer to the original flavor but other than it will be good 🙂
Hi Bernice, if u can hve Beagg”s Amino liquid, you can use that instead of soy sauce. Also, if you can, use fish broth. Its called: Patis.(pronounced: pa-tese) Asian markets carry it. its added to the dish, after cooking. Some ppl dont like it, so its put on the food after it is served on the plate/ bowl. Go sparingly!! Its strong. I LOVE! it, nd I use A Whole Lot!! On my plate, not in the whole dish.
Best to eat this when it’s “Meryenda” time. So yummy!
★★★★★
Just wondering if I could completely omit the oyster sauce due to allergies. And if so do I add more soy sauce?
Hi Nina! Yes you can and use more soy sauce instead. You could also add a little sugar, like half a teaspoon 🙂
Followed the recipe down to the letter and I couldn’t be happier with it! I’m Filipino and have eaten pancit since I was a kid. Growing up I tried a few variations of pancit and this version was always my favorite. As I finished cooking tonight, I couldn’t help but get a huge grin on my face as I tasted the finished meal – it’s EXACTLY the type of pancit I’ve loved since I was a kid! Thank you so much for providing such an easy recipe for my wife and me to follow. Can’t wait to make this for our future family!
★★★★★
Thank you so much Erik, you have made my day! 🙂
Thank you so much for this recipe. This recipe is delicious and very easy to make.
★★★★★
Thank you Barbara! 🙂
This is a great recipe. Squeez abit of lemon and lime on it and it’s perect. Very tasty.
★★★★★
Thank you Jacob!
Been making pancit for years. Two things, I never heard of dark soy sauce and I never added uncooked bihon noodles to the chicken/veggie mix. I used to soak my noodles. I can’t wait to try this recipe tomorrow. I never added green beans, just cabbage, carrots, onions & garlic. I will add green beans. I looked in my cabinet and I have 3 unopened bottles of oyster sauce! Why? We’re forever making lumpia egg rolls. Thanks for the recipe!
★★★★★
Bihon is the bet! I hope you enjoy this recipe Linn! 🙂
Not sure where I went wrong but the dark soy sauce overpowered everything. Dark brown noodles looked nothing like the picture when I followed the recipe. It was my first time making pancit, but I have eaten it before. Maybe I used the wrong brand of dark soy?
★★★
Alex, I think you are right about the soy sauce. There are a lot of different types out there and some of them are really thick, sweet and salty. Next time I would suggest skipping the dark soy sauce and only using regular soy sauce.
i cant wait to try this!
Can i substitute the chicken with shrimp?
Hi Jackie! Yes, you can substitute with any protein you like. The only thing I would suggest is to fry the shrimp separately and add them to the bihon right before serving to prevent them from overcooking 🙂
My family really enjoyed this meal. Had to make a few subs due to limited ingredients on hand and it worked well! I did not have snow peas; I added celery. I did not have dark soy sauce so I mixed 4 tsp regular tamari, 1 tsp molasses and 1/4 tsp cane sugar as a replacement. I did not have oyster sauce so I mixed enough fish sauce and hoisin sauce to equal the oyster. I also used pork instead of chicken. Topped it all with chili flakes and it was delish!! Thanks for the recipe!
★★★★★
Natalie, you are such a wizard in the kitchen! Thank you for sharing your substitutions, such great ideas! 🙂
NOT soaking the noodles in water first is KEY!!! Was so much more flavorful this way! The noodles really soak up the sauce and make it so yummy! Thank you for this recipe.
★★★★★
I tried this and oh my goodness. I added anit more soy sauce and oyster sauce and about 2more cups of stock to mine and it was divine. My biggest problem was always over-soaking it even if I follow pack direction but putting it in pan to cook from start and it retains its shine at the end. Simply awsome
Hello Ann, I’m wondering what you mean by “pre-soaking the noodles.” ???? Rice noodles are nothing like semolina pasta. Its not even pasta.
The rice noodles cook instantly! As soon as they hit the fluid.
I’m Filipino, Pancit is 1 of my comfort foods. We’ve never pre-soaked the noodles. My grandpa, nor my mom, uncle, aunts, sisters, brothers, myself. Like I said they cook instantly!! When they touch the fluids. I being chickenbroth to a boil, remove frm heat, drop in the noodles. Add the meat n veggies. Finished all the cooking.
Is there a substitute for Oyster sauce in this recipe? I have a shellfish allergy and I’m hesitant to use it. Thank you!
Look for vegetarian “oyster” sauce in the same aisle they sell regular oyster sauce. The vegetarian version is made with mushrooms and just as good as regular oyster sauce.
Thank you Adora for the tip!
Very good as written. Great with a few changes: softened noodles in warm water for 30 minutes for easier handling, drained, doubled garlic, oyster sauce, sugar, and veggies (we love them!), added 1T rice vinegar mixed with 1/2 C reserved broth at the end along with chicken to avoid overcooking. Even better with sauteed shrimp!
★★★★★
Hi, Is the standard Kikkoman soy sauce suitable for the soy sauce & then use a second dark soy sauce with it? I ask, because I thought basic brand Kikkoman was Considered a dark soy sauce. Also, is Oyster Flavored Sauce suitable for Oyster Sauce, or is there a large difference in flavor?
Hi John! Yes, Kikkoman is fine and oyster flavored sauce is perfect (Lee Kum Kee is my favorite)! 🙂
Hello John, Kikkoman is Japanese soy sauce, nd Very salty. Try to find Filipino soy sauce. ‘Pinoy’ is on most Filipino products. Its a small icon. Asian markets carry Pinoy. You can eliminate oyster sauce all together. Filipino cooking, traditionally – is use what you have, use what you like.
I hope this helps.
P.s. I’m Filipino. My grandpa taught me how to make Filipno dishes.
★★★
Thank you for this simple and delicious recipe. I love pancit and have had this a few times in the past. I had most ingredients on hand after finding bihon at the market. I only had gluten free soy sauce so only used that and it was still wonderful. Such an easy basic recipe- definitely removed the fear factor of trying to make this dish. Family loves it too!
★★★★★
I just cooked this and my picky teenager tore into this and loved it!! Super easy, just like my best friends (who is Filipino). Yum thanks
★★★★★
I will try to make this today! I have a question can I add cabbage to this?
Hi Roxanne! You can add anything you want to this recipe, it’s so easy to make and I personally love lots of veggies. The more the merrier 🙂
I’m so happy you posted this recipe! Being native Hawaiian, born and raised in Hawai’i with all the delicious dishes from Polynesia and the different countries of Asia, I have always been in love with Pancit Bihon. This dish goes perfectly with some pinakbet and a little chicken adobo on the side!
Genny,
AMEN!! I’m Filipino. Lived in Hawai’i, for a time. Love, love, love the foods.
This is so nice looking. Gotta make it soon. I like that it is not too saucy.
★★★★★
Love, love, love this recipe as does everyone I’ve made it for. I generally make it with spaghetti squash for the noodles. I’ve also used tofu instead of chicken for my vegetarian friends. Regardless it’s always gotten rave reviews.
★★★★★
Thank you for sharing Susan and I’m really happy you love it as much as I do 🙂
Do you boil the noodles first?
Hi Diane! You don’t have to boil the noodles first since they cook so quickly. Just make sure you get the super thin rice noodles. You can also read the instructions – the thicker ones will require you to boil them first but those aren’t the ones we are using for this recipe 🙂
If you do substitute the chicken for shrimp, how do you prepare it in order to avoid over cooking the shrimp?
Hi Ashley! An easy way not to over cook the shrimp is to cook them in a separate pan for 4-5 minutes total, transfer them to a plate, and set aside. Follow the recipe steps and add the shrimp to the noodles when there’s 1 minute left to the recipe. Mix them into the noodles to warm them up and serve! 🙂
Even better than the PANCIT in the restaurant nearby me that sells for 12 dollars a serving. I can’t wait to make this again. Huge hit with my family. Not a single noodle left!
★★★★★
Yay Camille! That’s so wonderful!!
I want you to know how much We appreciate you sharing this recipe. A lady we know at a local antique store made this during their holiday open house. It was so delicious that I immediately came home and started searching the internet. One recipe I tried was meh from allrecipes site – Jim said, “Hers tasted like she added fish sauce” So, I did a search for pancit using oyster sauce and your recipe appeared. I made this a few days ago and also added shrimp because we love shrimp added to dishes like this. It was excellent! We ate it all in a 3 day period. I will now share your page on facebook to let others know.
Thank you!
★★★★★
Oh wow Kathy, I’m so honored! You just put a big smile on my face, thank you so much for the kind comment!
I’ve not made pan it in along long time, this recipe is spot on and so delish with or without meat. Thanks for bringing back the best memories for me!
★★★★★
Thank you so much Bobbi for sharing this with me! 🙂
My dad was in the coast guard and on base there was a Filipino family that we always got invited to birthday parties and this was always there. Made it last weekend and I’m making it again cause oh my god this was delicious!! Took me back. I’ve added more veggies as well and used vegetable stock and used pork instead of chicken. This will be a favorite of mine now that I’ve found a recipe I love. Thank you!!
Thank you so much Allison, I love hearing about my reader’s stories and yours brightened up my morning!
Good flavor but sauce made it a little too salty for our tastes…even with low sodium soy sauce.
Easy to make, as long as you prep all the ingredients ahead of time.
★★★★
This recipe is PERFECT! I haven’t had pancit since I was a younger teen and this pretty spot on with how my filipino step-mother used to make it. She used to add a roma tomatoe cut up with the garlic and cooked it with the onion until the tomatoes was melted and then added the rest of the ingredients. Thank you for sharing!
★★★★★
Thank you Fern for the kind words, I’m so happy you like the recipe! 🙂
Made this after a co-worker brought some to work. This was amazing! I have made it several times since and never disappointed. This dish gets better each time you heat it up. Writing down the ingredients to make again today. Caroline, thank you so much for sharing and I too am looking forward to your recipe for lumpia. Will download your ecookbook today.
★★★★★
Thank you so much Barbara, you just put a big smile on my face! 🙂
So you do not drain the broth? Just let the noodles soak it up?
That’s correct, it doesn’t take long before they absorb the liquid 🙂
I’m trying a replicate a recipe we get from a restaurant nearby as my son loves that pancit. I’m worried this will taste sweet which means I’m not on the right track in replicating the recipe. I’m also wondering if the noodles look transparent after cooking. I’m trying to build him a book of favorite recipes for college. Easy and cheap…any suggestions?
Hi Ginger! This bihon isn’t sweet at all, it’s more on the savory side and the noodles are not transparent once they are cooked. This is a traditional and basic recipe for bihon pancit so I would say it’s a safe one to add to the recipe book 🙂
would there be a substitute for oyster sauce? i don’t believe it is gluten free, which is what i need 🙂
Hi debra! You can substitute both the soy sauce and oyster sauce with liquid amino, which tastes a lot closer to soy sauce than tamari sauce. You can then add an extra teaspoon of sugar and it should be pretty close to the original taste 🙂
Do u soak the pancit first in water prior to cooking it or just like pancit canton where u just soak it with the sauce when you start cooking everything?
Hi Abbey! You can do it both ways but I prefer adding them dry since they nicely soak up the flavor of the sauce 🙂
is there a substitute for the chicken stock?
★★★★★
Hi Jazmin! You can use vegetable stock, water or kombu dashi 🙂
I’ve tried oyster sauce and I wasnt a big fan. Could I use hoisin sauce with light soy sauce? Or would that just make it taste too different?
Hi Natalie! Yes, a mix of hoisin and soy sauce would work well too 🙂
Oh my gosh, I made this and it is awesome! We ate it hot, cold, leftover….any way we wanted!
I want to make this same recipe in my Instant pot. How would I do it? Could I out everything in at the same time? How long should I cook it?
★★★★★
Hi Jackie, I’m not familiar with Instant Pot but what I would suggest is finding a noodle recipe similar to this one that can be made in an Instant Pot 🙂
Hi there. I’m so excited to make this. Can I use cole slaw mix for the veggies??
Hi Sonia, cole slaw mix should work just fine! This is a super easy recipe, I often add different veggies to it so it’s a hard one to mess up 🙂 I hope you enjoy it!
I make this dish all the time, Cole slaw will work but don’t cook the Cole slaw to long or the cabbage will disappear, and when you warm it up later, you can’t find the cabbage. If you cut the cabbage yourself you will get a more vegetable fill and use shredded carrots
I use Nappa cabbage instead of green cabbage and it tastes great! I also use snow peas instead of green beans, cook faster. I use both of these veggies in Tamarind soup also. Tastes amazing! My husband is Filipino, I’m American and he says my pancit and tamarind soup are the best, chicken adobo, too
★★★★★
So nice to have a recipe turn out without any problems. This was my first attempt and it turned out absolutely delicious. Look forward to future recipes
I can’t wait to make this for New Years Eve. Do you have a Lumpia recipe you can share?
Hi Matt! I don’t have a lumpia recipe but I’ve added it to my list of recipes to make in 2019 🙂 Thanks!
Really enjoyed this, couldn’t find the dark soy sauce anywhere to I doubled the soy sauce instead.
Looks yummy!!! I miss pancit! I would have to try your version soon. 😉
I grew up spending most of my time at my friend’s house. Her father is Filipino and used to cook pancit all the time. This is exactly what I needed to help ease the homesickness I’ve been feeling. This is definitely a little piece of home! Thank you!!
Hi! I’ve been looking for a pancit recipe to try and can’t wait to o make this one!! Would leaving out the chicken affect he taste at all? Could I just add for veggies?
Thanks so much!!
Hi Kyla, you don’t need to use chicken to make this recipe, all veggies tastes just as woderful! 🙂
I have tried pancit a number of times throughout the years and I find the thicker the noodle the more I enjoy it. Which of the noodles the recipe lists would be the thickest?
If you like thick noodles I would recommend looking at chow fun noodles or any type of rice noodles that are flat. I bought these from Amazon – https://www.amazon.com/Stick-Noodles-Royal-Elephant-brand/dp/B017H0LGIU/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1494436379&sr=1-6&keywords=thai+rice+noodles and really enjoy cooking with them. I’ve never made pancit using thick noodles but these ones are not as wide as the chow fun and have a great texture.
This is the beauty about pancit. It is so versatile and you can put almost any vegetable on it. We would usually whip this up if we have a number of leftover veggies and it’s done within 20-30 minutes (including prep). Thank you for sharing this and this is such an amazing recipe. 🙂
One thing I would usually also do is to add 1-2 teaspoons of toasted sesame oil on the end just before serving. It just brings another depth of flavor into the dish. (just be careful not to put a lot as it tends to overpower the dish). 🙂
Can I use vermicelli bean thread for this recipe? And would I prepare it the same or do I have to soak the bean thread vermicelli first?
Hi Sherri, using vermicelli bean thread with the same preparation should work just as well 🙂
This is IT!!! Have been searching for years for the perfect pancit recipe……I use bagged coleslaw mix for the cabbage and carrots……convenient …delicious
★★★★★
Thanks for posting such a great recipe. While it is simple (one cutting board, one pan) it has endless options. I’ve made it twice now throwing in whatever veggies we have in the fridge and it has been a winner.
★★★★★
I’ve made this recipe twice and both times it’s turned out incredibly salty to the point where it’s inedible. what am I doing wrong??? are the sauce measurements tbsp or tsp?
Hi Elisa, the measurements are in tablespoons. I’m wondering if it could be the soy sauce you are using – can you tell what type it is? Light soy is much saltier than regular soy and dark soy has a sweet element to it. I’m also using low sodium chicken stock. Let me know as I’d love to help you figure out what can be the cause for the over saltiness.
We just finished trying this, & it’s definitely a keeper! I added celery & mushrooms, left out the green beans since I didn’t have any on hand. Thinking I might try shrimp next time I make it!
★★★★★
Shrimp will be delicious with bihon! I love that everyone is adding their own personal touch to this recipe, and I love that you’ve added more veggies!
Hi, do you break up the noodles or leave them long?
Hi Aaron, I leave them long or cut them in half. It’s easier to eat that way 🙂
This sounds amazing! I’m finding it rather difficult to track down the dark soy sauce. Is there a substitute that I could use?
Hi Kristi, you can use regular soy sauce and add a dash of sugar. You can also buy dark soy sauce online, Amazon has some really good options 🙂
Sarap!! I am going to make this tomorrow! Love the recipe and history lesson! Salamat
Really enjoyed this recipe! Instead of chicken I used cubed tofu – and the hubs approved! We’ve made it multiple times with whatever veggies are on hand, and it’s been great every time! (and we use Siracha, too!)
★★★★★
Hi Jayma! I agree about sriracha making a delicious addition to the dish and I too, really enjoy adding more veggies to this recipe. It’s such a versatile one, I’m happy to see that you are adding your own twist to it. Thank you for sharing!
We loved this! I bought cellophane vermicelli and they worked perfectly. I also substituted thin asparagus for the green beans. Cabbage, onions, carrots and asparagus. I also added minced ginger with the garlic. We put dobs of srirracha sauce on our plate to dip the forkfuls in.
I quickly put this in the keeper binder. Thanks so much for a winner!
★★★★★
Thank you Sherry! We also put sriracha on our pancit – on everything actually hehe! It’s so good! 🙂
Thank you for the recipe! It really is delicious!
I made it with mushrooms and colorful tiny peppers and it also turned out great
★★★★★
Thanks for sharing Ines!
Awesome! I love reading the popular Filipino dish. looks delicious.
★★★★★
For the vegetables, could you add bamboo shoots and snow peas to this recipe? Or would that change the whole flavour?
Thank you!
This recipe looks amazing and I can’t wait to make it!
★★★★★
Hi Melissa! I love both bamboo shoots and snow peas so I would say go for it!
My best friend was Filipino and growing up, I had dinner at their house a lot! I always loved the food so I am super excited that you posted this recipe! I will be a pro in no time!!!
Wonderful Caterina!
About 33 years ago I stayed after school in 5th grade for a cooking class. After all that time I realize now that we made pancit. The teacher cut the carrots in the shape of flowers. This recipe really brought me back to that great memory. I having been searching for the perfect pancit recipe and I found it here. So very good! Thanks for the great recipe.
I’m so happy you found what you were looking for Jamie! I had the same thing happen to me but with a red curry soup I had back in the day when I was in high school. A friend of mine posted a similar recipe on Facebook not too long ago so I jumped on it and made a few tweaks. It turned out almost exactly how I remembered it so I totally understand how you feel!
Excellent. This is the real deal
★★★★★
Ooooh this looks amazing! I love bihon noodles but usually have them with Japanese food. Can’t wait to try this, thanks for sharing!!
★★★★★