Pancit Bihon Guisado Easy Filipino Noodle Recipe

Name: Pancit Bihon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Filipino
Ingredients: – 1 lb pancit bihon rice noodles; – 1/2 lb pork, cut into small thin slices; – 1/2 lb chicken, cooked, deboned, and cut into thin slices; – 1/8 lb snow peas; – 1 cup carrot; – 1/2 small cabbage, chopped; – 1 cup celery leaves, chopped finely; – 1 onion, chopped; – 1/2 tbsp garlic, minced; – 2 teaspoons chicken powder; – 5 tbsp soy sauce; – 3 to 4 cups water; – 3 tbsp cooking oil

By:

Camille Hayes

Published:

April 2, 2026

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Why You’ll Love This Pancit Bihon

Pancit Bihon is one of those Filipino dishes that feels just right for busy days, family dinners, and special gatherings. It cooks fast, fills the kitchen with a savory smell, and brings together noodles, meat, and vegetables in one comforting bowl. If you want a meal that is easy to make but still feels festive, this Pancit Bihon recipe is a great pick.

Easy to prepare: This dish comes together in about 55 minutes, with simple steps that are easy to follow even on a weeknight.
Good mix of nutrients: You get protein from pork and chicken, fiber from vegetables, and energy from the rice noodles. For more on chicken as a lean protein, you can also read WebMD’s guide to the health benefits of chicken.
Flexible for different diets: You can swap in different vegetables, use Chinese sausage, or adjust the soy sauce to match your taste.
Big flavor, simple ingredients: Garlic, onion, soy sauce, and the noodles create that classic savory taste people love in Pancit Bihon.

This is also a very practical dish for home cooks. It works well for students, working professionals, newlyweds, and parents who need something filling without a lot of fuss. Plus, it tastes even better when shared with friends and family.

Soak the bihon first, cook the meat and vegetables gently, then bring everything together at the end for the best texture and flavor.

If you enjoy easy meals like this, you might also like this flavorful adobo fried rice for another simple Filipino-inspired dish.

Jump To

1. Why You’ll Love This Pancit Bihon
2. Essential Ingredients for Pancit Bihon
3. How to Prepare the Perfect Pancit Bihon: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Pancit Bihon
5. Mastering Pancit Bihon: Advanced Tips and Variations
6. How to Store Pancit Bihon: Best Practices
7. FAQs: Frequently Asked Questions About Pancit Bihon
8. Pancit Bihon

Essential Ingredients for Pancit Bihon

Here is a complete ingredient list for this Pancit Bihon recipe. Every item is measured exactly as given so you can prep with confidence.

Main Ingredients

1 lb pancit bihon rice noodles – The thin rice noodles that give the dish its classic soft but slightly springy texture.
1/2 lb pork, cut into small thin slices – Adds richness and savory depth.
1/2 lb chicken, cooked, deboned, and cut into thin slices – Brings a tender, hearty protein element.
1/8 lb snow peas – Gives a sweet, crisp bite and bright green color.
1 cup carrot – Adds sweetness, color, and a little crunch.
1/2 small cabbage, chopped – Helps bulk up the dish and softens into a mild, comforting vegetable.
1 cup celery leaves, chopped finely – Adds a fresh, herby flavor.
1 onion, chopped – Builds the flavor base with garlic.
1/2 tbsp garlic, minced – Adds the familiar aroma that makes pancit smell amazing while cooking.
2 teaspoons chicken powder – Boosts the savory taste in the broth.
5 tbsp soy sauce – Gives the dish its signature salty, rich seasoning.
3 to 4 cups water – Used to simmer the meat and create the sauce base.
3 tbsp cooking oil – Needed for sautéing the aromatics and starting the cooking process.

Special Dietary Options

Vegan: Swap the pork and chicken for tofu, tempeh, or mushrooms. Use vegetable powder or mushroom seasoning instead of chicken powder.
Gluten-free: Rice noodles are naturally gluten-free, but check that your soy sauce is gluten-free or use tamari.
Low-calorie: Use less oil, add more cabbage and snow peas, and reduce the noodles slightly while keeping the flavor base the same.

Ingredient	Purpose in the Dish
Rice noodles	Base of the recipe and the main source of texture
Pork and chicken	Add protein and a savory bite
Vegetables	Bring color, freshness, and balance
Soy sauce and chicken powder	Create the classic pancit flavor

How to Prepare the Perfect Pancit Bihon: Step-by-Step Guide

Before you start, gather all your ingredients and chop everything first. Pancit Bihon cooks quickly once the wok is hot, so it helps to have everything ready beside the stove. This recipe uses one large wok or deep pan so the noodles and sauce can mix evenly without spilling.

First Step: Sauté the aromatics

Heat 3 tablespoons of cooking oil in a large wok over medium heat. Add the minced garlic and chopped onion, then stir them gently until they smell fragrant and the onion starts to turn soft. This only takes a couple of minutes, but it builds the flavor foundation for the whole dish.

Second Step: Cook the pork and chicken

Add the 1/2 lb pork slices and 1/2 lb cooked chicken slices to the wok. Stir them around and cook for about 2 minutes. The pork should start to change color and absorb the flavor from the garlic and onion. Since the chicken is already cooked and deboned, you only need to warm it through.

Third Step: Build the broth

Sprinkle in 2 teaspoons chicken powder, then pour in 3 to 4 cups water. Stir well so the powder dissolves into the liquid. Let everything simmer for about 15 minutes over medium heat. This gives the pork time to soften and lets the broth take on a savory flavor.

During this step, keep an eye on the pot. If the liquid reduces too quickly, add a little more water. You want enough broth to help soften the noodles later, but not so much that the final dish turns soupy.

Fourth Step: Cook the vegetables briefly

Add the carrots, snow peas, chopped cabbage, and finely chopped celery leaves. Let them simmer for a few minutes until they just start to soften. Do not overcook them at this point because they will go back into the pot later. After a short simmer, remove the vegetables and set them aside.

This quick cooking method helps the vegetables stay bright and slightly crisp. That fresh texture is one of the best parts of Pancit Bihon. The snow peas stay sweet, the carrots bring color, and the cabbage adds softness without turning mushy.

Fifth Step: Season the broth

Add 5 tablespoons soy sauce to the remaining liquid in the wok and mix well. Taste the broth if you like, then adjust with a little more soy sauce only if needed. The sauce should be savory and balanced, since the noodles will absorb a lot of the flavor.

If you like a stronger salty taste, add soy sauce slowly. It is easier to add more than to fix an overly salty pan.

Sixth Step: Soak and cook the bihon

Soak the pancit bihon rice noodles in water for about 10 minutes before adding them to the wok. This softens them so they cook evenly and do not clump together. Once soaked, drain lightly if needed, then place the noodles into the pot with the broth.

Stir the noodles gently and cook until the liquid evaporates. This part takes a few minutes, and the noodles will soak up the sauce as they soften. Keep turning them so they absorb the broth evenly and do not stick to the bottom of the wok.

Seventh Step: Bring everything back together

Return the cooked vegetables and the meat to the wok. Mix everything gently so the noodles, pork, chicken, and vegetables are evenly combined. Let the dish simmer for 1 to 2 minutes more so all the flavors come together.

At this point, the Pancit Bihon should look glossy, lightly seasoned, and full of color. The noodles should be tender but not mushy, and the vegetables should still have a little bite.

Final Step: Serve hot

Turn off the heat and transfer the Pancit Bihon to a serving platter or large bowl. Serve it hot right away for the best texture. This dish is wonderful on its own, but it also goes nicely with calamansi, white bread, or even lumpiang shanghai on the side.

If you want another easy side dish idea for a complete meal, try these vegetarian lettuce wraps for a fresh, light pairing.

Dietary Substitutions to Customize Your Pancit Bihon

Protein and Main Component Alternatives

Pancit Bihon is very easy to adapt, which is one reason so many families keep it in regular rotation. If you do not have pork, you can use more chicken, shrimp, or Chinese sausage. Chinese sausage gives the noodles a slightly sweet and smoky flavor that works really well with the soy sauce.

For a meat-free version, tofu, tempeh, or mushrooms are good choices. They soak up the broth nicely and still give you a filling meal. If you want a lighter plate, use more vegetables and slightly less noodle, then add extra cabbage or snow peas for volume.

Vegetable, Sauce, and Seasoning Modifications

You can change the vegetables based on the season or what is already in your fridge. Bell peppers add color and a sweet crunch. Snap peas can stand in for snow peas, and sliced celery stalks can work if you do not have celery leaves. You can also add green beans, which are common in many pancit versions.

For the sauce, tamari is a smart choice if you need a gluten-free option. If you want more tang, serve the dish with calamansi or lemon on the side. For a slightly richer result, some cooks add a small splash of oyster sauce, but that is optional and depends on your taste. Adjust the soy sauce slowly so the final flavor stays balanced.

Mastering Pancit Bihon: Advanced Tips and Variations

Once you have made this dish a few times, a few small tricks can help you get even better results. Pancit Bihon is simple, but the details matter, especially with noodle texture and seasoning balance.

Pro cooking techniques

First, do not skip the noodle soaking step. Ten minutes in water helps the bihon soften so it cooks evenly in the wok. Also, keep your heat steady. Too high, and the noodles can dry out before soaking up enough broth. Too low, and the dish can become heavy instead of light and silky.

Another useful tip is to stir gently once the noodles are in the pot. Strong stirring can break the noodles into small pieces. A lifting and folding motion works better and keeps the dish looking nice.

Flavor variations

If you want a richer version, add Chinese sausage along with the pork and chicken. For a fresher taste, finish with extra calamansi juice right before serving. You can also mix in bell peppers, which add sweetness and a pop of color.

Some cooks like to serve pancit with white bread, while others pair it with lumpiang shanghai for a party-style meal. If you want a simple lunch spread, try serving it with a salad like California pasta salad for a mix of warm and cool dishes.

Presentation tips

Use tongs to lift the noodles and mound them on a large platter. Top with the pork, chicken, and vegetables so the colors show well. A few calamansi halves or lemon wedges on the side make the plate look bright and inviting.

Make-ahead options

You can chop the vegetables, slice the meat, and measure the seasonings earlier in the day. That way, when it is time to cook, the dish comes together fast. This makes Pancit Bihon a smart choice for busy parents, students, and working professionals.

How to Store Pancit Bihon: Best Practices

Leftover Pancit Bihon stores well, which makes it useful for meal prep and next-day lunches. The key is to cool it properly and keep it sealed so the noodles do not dry out.

Refrigeration

Let the pancit cool to room temperature before placing it in an airtight container. Store it in the refrigerator for up to 5 days. If possible, keep it in shallow portions so it cools more evenly and reheats better later.

Freezing

If you want to freeze it, portion the pancit into freezer-safe containers or bags after it has cooled. Freeze for up to 1 month for the best quality. Rice noodles can change texture after freezing, so the result may be a little softer after reheating.

Reheating

For the best texture, reheat the pancit in a pan with a splash of water over medium heat. If you are in a hurry, the microwave also works. After thawing, microwave it for 1 to 2 minutes, stirring once if needed. Add a tiny splash of water before reheating so the noodles do not dry out.

For food safety, always cool leftovers first, then refrigerate them as soon as they reach room temperature.

Meal prep considerations

This dish is a strong choice for batch cooking because it can be divided into lunch containers for the week. If you know you will store it, slightly undercook the noodles so they stay pleasant after reheating. You can also keep calamansi or lemon on the side and add it just before eating for a fresher taste.

FAQs: Frequently Asked Questions About Pancit Bihon

What is pancit bihon?

Pancit bihon is a popular Filipino noodle dish made with thin rice vermicelli noodles stir-fried with proteins like chicken, pork, or shrimp, and vegetables such as cabbage, carrots, green beans, and bell peppers. It’s flavored with soy sauce, garlic, onions, and citrus like calamansi or lemon for a tangy kick. This quick-cooking meal is a staple at celebrations and everyday meals, offering a balance of savory, crunchy textures. Each serving typically provides around 400-500 calories, with high carbs from the noodles and protein from the meats. Prep time is about 15 minutes, cook time 20 minutes, serving 4-6 people. It’s naturally gluten-free if using rice noodles and tamari instead of soy sauce.

What ingredients do I need for pancit bihon?

For a classic pancit bihon serving 4-6, gather these ingredients: 8 oz rice vermicelli noodles (bihon), 1/2 lb chicken breast or pork sliced thin, 1/2 lb shrimp (optional), 2 cups shredded cabbage, 1 carrot julienned, 1 cup green beans sliced, 3 garlic cloves minced, 1 onion sliced, 1/4 cup soy sauce, 2 tbsp oyster sauce, 2 cups chicken broth, 2 tbsp cooking oil, salt, pepper, and lemon wedges for serving. Optional add-ins include celery, snow peas, or tofu for vegetarians. Soak noodles in warm water for 10 minutes before cooking to soften them. These create the dish’s signature savory-sweet profile with crisp veggies.

How do you cook pancit bihon step by step?

Start by soaking 8 oz rice vermicelli in warm water for 10 minutes, then drain. Heat 2 tbsp oil in a wok over medium-high. Sauté 3 minced garlic cloves and 1 sliced onion until fragrant, 2 minutes. Add 1/2 lb sliced chicken or pork; cook 5 minutes until browned. Toss in 1/2 lb shrimp (if using), 1 julienned carrot, 1 cup sliced green beans; stir-fry 3 minutes. Pour in 2 cups chicken broth, 1/4 cup soy sauce, 2 tbsp oyster sauce; simmer 5 minutes. Add drained noodles and 2 cups shredded cabbage; stir until broth absorbs and noodles soften, about 5-7 minutes. Season with salt, pepper, and squeeze lemon juice. Serve hot with extra lemon. Total time: 30 minutes.

How do you store pancit bihon safely?

Cool freshly cooked pancit bihon to room temperature first, about 1-2 hours, to avoid condensation and bacterial growth. Transfer to an airtight container in single layers if possible to prevent sogginess. Refrigerate for up to 3-5 days; it stays fresh tasting if eaten within 3. Reheat in a skillet with a splash of water or broth over medium heat for 5 minutes to restore crispness—microwaving works but can make noodles mushy. Discard if it smells off, looks slimy, or develops mold. For best results, store proteins and noodles separately before mixing. Freezing isn’t ideal as rice noodles get brittle, but if needed, portion into freezer bags for up to 1 month; thaw overnight in fridge before reheating.

How long does pancit bihon last in the fridge?

Homemade pancit bihon lasts 3-5 days in the fridge when stored properly in an airtight container after full cooling. Bacteria like those causing foodborne illness grow quickly above 40°F (4°C), so keep your fridge at or below that. Signs it’s gone bad include sour smell, discoloration, or sliminess on noodles or veggies. For safety, follow the 2-hour rule: don’t leave out longer at room temp. Reheat to 165°F (74°C) internal temp. Restaurant takeout may last only 2-3 days due to different handling. To extend freshness, add a bit more acid like lemon during reheating. Always check before eating—when in doubt, throw it out to avoid tummy troubles.