Easy Filipino Pancit Bihon

Are you looking for an incredibly easy Filipino recipe for Pancit Bihon? This version I made is quick, simple, and of course, delicious.

What is Pancit Bihon?

Pancit is a type of noodle dish introduced to the Philippines by Chinese traders even before the country was colonized by Spain. Over time, it became a beloved part of Filipino cuisine.

Pancit and Long Life Belief

Filipino ancestors believed that eating pancit on special occasions, especially New Year’s, would bring long life. That’s why no celebration is complete without a serving of this iconic dish.

Variations of Pancit

In the Filipino language, “pancit” is also known as “pansit.” It comes in many versions, as you are free to add or customize it with different ingredients.

Why Pancit Bihon is a Favorite

Pancit Bihon is a popular choice among Filipinos. It is often eaten in the morning to provide an energy boost for the day. I used to love having it when I worked in the Philippines. I would stop by a local eatery (karenderya), order a small serving, and take it to work to enjoy before starting my day.

Cooking Pancit Bihon Abroad

Here in America, I don’t get to cook Pancit Bihon as often because the nearest oriental store is quite far. Regular supermarkets here usually don’t carry Pancit Bihon. So whenever I get the chance to visit Asian stores, I make sure to stock up on Filipino goods, including my favorite Pancit Bihon noodles.

Ingredients Needed for Pancit

• 1 package pancit bihon (rice stick noodles)
• 2 cups boneless chicken thighs, thinly sliced
• 5 cups water
• 1/2 cup dark soy sauce
• 1 cup carrots, thinly sliced
• 1 cup green beans, trimmed
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 small red bell pepper, julienned
• Salt and freshly ground black pepper, to taste
• 3 chicken bouillon cubes
• Freshly chopped scallions (optional, for garnish)
• Lime or lemon slices (optional, for garnish)

Directions on How to Make Pancit

Prepare the noodles: Soak the pancit bihon in a large bowl of water for 20-30 minutes or until softened. Drain and set aside.

Cook the chicken: Heat a splash of oil in a large wok or stockpot over medium-high heat. Add the chicken slices and cook until lightly browned. Then, stir in the garlic and onion powders, cooking for another minute until fragrant.

Create the broth: Pour in the soy sauce and water. Stir well and bring the mixture to a boil.

Cook the vegetables: Add the green beans, carrots, and red bell pepper. Cover and simmer for 10-15 minutes until the vegetables are tender.

Season the broth: Add the chicken bouillon cubes, stirring until dissolved. Season with salt and freshly ground black pepper to taste.

Combine with noodles: Drain the soaked pancit bihon and add it to the pot. Mix well until the noodles absorb the broth and are evenly mixed with the vegetables and chicken.

Final adjustments: Taste and adjust the seasoning if needed before removing from the heat.

Serve: Transfer the pancit bihon to a serving platter. Garnish with fresh chopped scallions and serve with lime or lemon slices on the side, if desired. It can be eaten by itself but is also perfect to pair with almost everything including bread slices and buns.

Tips for Balance Flavor

The flavor of the bouillion should match the type of meat you’re using. If you use beef meat, also use beef cubes.

Hope you enjoy this recipe. Happy cooking!