Pancit Bihon: Filipino Rice Noodles for Birthdays and Weeknights

Pancit Bihon Recipe

Filipino rice noodles with chicken, vegetables, and a savory broth-soy seasoning, written for a U.S. home kitchen.

Ingredients

Noodles And Protein

• 8 ounces bihon rice noodles
• 2 tablespoons neutral oil
• 1 pound boneless chicken thighs or breast, thinly sliced

Vegetables And Sauce

• 1 small onion, thinly sliced
• 4 garlic cloves, minced
• 2 carrots, cut into thin matchsticks
• 2 cups thinly sliced cabbage
• 1 cup green beans or snap peas, sliced on the bias
• 2 cups chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce, optional
• 1/2 teaspoon ground black pepper

For Serving

• 2 green onions, sliced
• Calamansi, lemon, or lime wedges, for serving

Instructions

1. Soak the bihon noodles in warm water until pliable, 8 to 10 minutes. Drain well.
2. Heat 1 tablespoon oil in a wok or wide skillet over medium-high heat. Cook the chicken until lightly browned and just cooked through. Transfer to a plate.
3. Add the remaining oil, onion, and garlic. Cook until fragrant, about 1 minute.
4. Add the carrots, cabbage, and green beans. Stir-fry until crisp-tender, 3 to 4 minutes.
5. Stir together the broth, soy sauce, oyster sauce, and pepper.
6. Return the chicken to the pan. Add the drained noodles and pour the broth mixture over the top.
7. Toss steadily until the noodles absorb the liquid and become tender, 4 to 6 minutes. Add a splash of water if the pan dries out before the noodles soften.
8. Fold in the green onions. Serve with calamansi, lemon, or lime.