Easily one of the most popular Filipino noodle dish. It’s cooked rice noodles, chicken and vegetables. Topped with spring onions and drizzled with kalamansi or lemon on top.
What is Pancit Bihon
Pancit or Pansit is noodles in Filipino language. Noodles were brought to the Philippines by Chinese immigrants and merchants. From baon (packed food) to it becaming a Filipino staple. Pre and during the Spanish colonization of the Philippines, trading goods was blooming. Neighbouring countries near and far came to trade textiles, metals, ingredients, pottery and many more!
When Chinese businessmen settled in the Philippines, they brought with them Chinese food recipes using local ingredients. This is when Filipino-Chinese food was born! According to Amy Besa from their book Memories of Philippine kitchens. Also, did you know that the oldest Chinatown is located in Manila? Now you know!
Pancit or Pansit is the general term for many different types of noodle dishes in the Philippines. One of them is Pancit Bihon.
Also a contender for the most popular noodle dish, this type of pancit uses bihon or thin rice noodles. According to pepper.ph
Pancit is usually eaten at special celebrations like birthdays, wedding and fiestas. There’s an old wives tale that if you eat noodles it will give you a longer life span. So 99% you will find some type of noodles at birthdays!
Let’s talk ingredients
Most of the ingredients are easily accessible from your local grocery shop.
Noodles – I used rice noodles, you can find Filipino brands from Chinatown grocery stores or Filipino grocery shops. For this recipe I used the brand ‘Super’ (not sponsored). You can use vermicelli too but I find that they overcook too easily.
Meat – for this recipe I used chicken, you can also use this recipe with pork or seafood. You have to adjust timings with the meat you use.
Vegetables – this is a flexible dish, you can add any vegetables that you like. If you are not keen on mange tout, you can add stringless beans or green beans instead. You can even add some chillies if you like.
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Heat some oil in a wok, saute onions and garlic followed by the chicken. Cook until the chicken is cooked through then add carrots and cook until it’s tender. Next, add cabbage, mange tout, half of the soy sauce and cook for 5 minutes. Take the chicken and vegetables out of the wok and add into a bowl for later, leaving the juices in the wok.
Pour the stock into the wok, add the remaining soy sauce, fish sauce or salt and black pepper. Bring it to a boil, then add noodles into the stock (keep heat on medium to high), using a tong toss the noodles to separate and until the stock is absorbed into the noodles. A
Add the chicken and vegetables you stir fried earlier and mix them all together. Stir fry for a couple of minutes, take it out of the wok onto a serving plate. Top it with chopped spring onions and some lemon or kalamansi. Now it’s ready to serve. Enjoy!
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