Recipes

Filipino Pancit Bihon

This Filipino Pancit Bihon is the ultimate comfort food that brings together tender chicken, crisp vegetables, and delicate rice noodles in a savory sauce that will have you coming back for seconds (and thirds!).

It’s the dish that shows up at every Filipino celebration for good reason!

What makes Pancit Bihon truly special is the beautiful balance of textures and flavors.

The thin rice noodles soak up that umami-rich sauce while still maintaining their slight chewiness.

Each forkful delivers colorful vegetables and savory chicken in perfect harmony.

This is the kind of dish that feels like a complete meal in itself – satisfying, nutritious, and absolutely bursting with flavor.

Ingredients

Equipment

1 Large pan or wok

Main Ingredients

300 grams Chicken thigh (about 10.5oz), cut into small pieces
200 grams Rice vermicelli (about 7oz, Bihon or thin rice sticks)
½ Onion, cut into thin slices
3 cloves Garlic, finely chopped
1 Carrot, julienned into thin slices
100 grams Cabbage (about 3.5 oz), cut into thin slices
10-12 Mangetout (snow peas/sugar snap peas)
½ Red bell pepper, cut into thin slices
2-3 Spring onions, cut into thin slices
3 tbsp Vegetable oil

Chicken Marinade

1 tsp Soy sauce
¼ tsp Black pepper

Sauce

3 tbsp Soy sauce (regular all-purpose or light soy sauce)
1 tsp Dark soy sauce (optional)
2 cups Water (add more if needed)
1½ tbsp Sugar
1 Chicken bouillon cube (or chicken/vegetable stock cube)

Steps

Prepare all ingredients before you begin cooking. Season the chicken pieces with 1 tsp soy sauce and ¼ tsp black pepper in a small bowl. Mix thoroughly to coat each piece evenly and set aside for 5-10 minutes to allow the flavors to penetrate the meat. This quick marinade makes a big difference in the final flavor.
Heat a large pan or wok over medium-high heat until you can feel heat radiating when you hold your hand about 6 inches above the surface. Drizzle 2-3 tbsp of oil and swirl to coat the cooking surface. Add the marinated chicken pieces in a single layer (avoid overcrowding) and stir fry for 2-3 minutes until the exterior is golden brown and the chicken is nearly cooked through. The chicken should reach an internal temperature of 165°F (74°C).
Push the chicken pieces to one side of the pan to create space for the aromatics. Add the chopped garlic to the empty space and stir for 30 seconds until fragrant but not browned (browned garlic becomes bitter). Add the onions and cook for 1 minute until they begin to soften and become translucent.
Add the vegetables in order of cooking time: carrots first (cook 1 minute), then bell pepper (30 seconds), followed by mangetout and cabbage (1 minute). The vegetables should remain vibrant in color and slightly crisp – they’ll continue cooking later. Look for a bright color and slight tenderness when pierced with a fork.
Once the vegetables are just cooked through but still crisp, remove everything from the pan and set aside on a clean plate. Don’t worry if they’re slightly undercooked as they’ll finish cooking when returned to the pan later.
In the same pan (no need to clean it – those browned bits add flavor!), pour in 2 cups of water. Add 3 tbsp regular soy sauce, 1 tsp dark soy sauce (for color and depth), 1½ tbsp sugar, and 1 chicken bouillon cube. Stir well until the bouillon cube completely dissolves. Bring the mixture to a simmer over medium heat – look for small bubbles around the edge of the pan, not a rolling boil.
Add the rice vermicelli noodles to the simmering liquid and stir gently every 30 seconds to prevent sticking. Cook for approximately 3-5 minutes until the noodles have absorbed most of the sauce and are tender but still have a slight bite (al dente). If the noodles seem too firm or dry, add ¼ cup water at a time until they reach the desired consistency.
Return the cooked chicken and vegetables to the pan with the noodles. Using tongs or two large spoons, gently toss everything together for 1-2 minutes until well combined and heated through. The noodles should be evenly coated with sauce and the ingredients distributed throughout.
Perform a taste test and adjust seasonings as needed. Add a splash more soy sauce for saltiness, a pinch of sugar for sweetness, or a crack of black pepper for heat. Remember that the flavors will continue to develop as the dish sits.
Finish by sprinkling the sliced spring onions over the top. Remove from heat immediately to prevent overcooking the noodles. Transfer to a large serving plate and serve hot, family-style. Traditional Filipino serving includes lemon or calamansi wedges on the side for a bright citrus accent.

Smart Swaps

Use tofu instead of chicken for a vegetarian version – press 14 oz (400g) firm tofu, cut into cubes, and pan-fry until golden
Swap rice noodles with 8 oz (225g) mung bean noodles (glass noodles) for a different texture and slightly lower carb count
Replace the bouillon cube with 2 cups homemade stock for a cleaner flavor profile with less sodium
Use 1 tbsp maple syrup instead of sugar for a more complex sweetness

Make It Diabetes-Friendly

Use shirataki noodles instead of rice vermicelli to reduce carbs by approximately 30g per serving
Replace regular sugar with 1 tbsp monk fruit sweetener (1:1 ratio) to eliminate added sugars while maintaining sweetness
Increase the protein-to-carb ratio by adding an extra 4 oz (115g) of chicken, which helps slow glucose absorption
Serve with a side of leafy greens dressed with 1 tbsp vinegar to further reduce glycemic impact
Portion into ¾ cup servings rather than larger portions to better manage blood sugar response

Pro Tips

Soak the rice noodles in cold water for 10 minutes before cooking to reduce sticking and ensure even cooking
Cut all vegetables to similar sizes for even cooking and better presentation
Don’t skip the dark soy sauce if available – it adds that authentic deep color without affecting the flavor balance
For extra umami, add 1 tbsp of oyster sauce to the sauce mixture
Pancit actually tastes even better the next day after the flavors have melded – make extra for leftovers!