Pancit Bihon Recipe (Filipino Rice Noodles)

This pancit recipe is Dad’s version of the Filipino classic, made with rice noodles and plenty of shrimp, pork belly, and vegetables. When developing this recipe, I wanted to get those measurements just right given that Dad practically eyeballed every ingredient whenever he made this! After several rounds, I finally landed on this version that tastes just as great as the pancit I grew up eating so you can make it at home!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Bihon noodles: Bihon are thin, chewy noodles either made from rice or cornstarch that can be found in most Filipino convenience stores or in your local Asian supermarket. Dad likes using the Super Q brand since they do a great job holding shape when stir-fried!

Pork belly, shrimp, Chinese sausage: Our preferred combination of proteins for a hearty, filling pancit. Feel free to substitute with shredded chicken, turkey, tofu, or other proteins of your choice.

Onion, garlic, cabbage, carrot, snap peas, celery leaves: The aromatics and veggies that give the noodles its color, freshness, and light crunch. You can mix and match other vegetables based on preference.

Soy sauce, dark soy sauce, oyster sauce, chicken bouillon, sugar, calamansi, black pepper: Forms the savory base of the sauce. We like using dark soy sauce to add a deeper color, but feel free to replace with regular soy sauce. Calamansi can also be substituted with lime or lemon juice.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Cook the proteins: Brown the pork belly, then briefly cook the shrimp. Set aside.

Stir-fry the vegetables: Sauté the onion, garlic, Chinese sausage, cabbage, carrots, and snap peas until lightly softened. Set aside.

Cook the noodles: Combine all the ingredients for the sauce and bring to a boil. Add the bihon and cook until tender and the liquid is absorbed.

Toss together: Return the proteins and vegetables to the wok. Add in celery leaves and stir-fry until well-combined.

Cooking Tips

Cook the noodles directly in the sauce: Some recipes call for pre-soaking, but Dad likes to add the dried noodles directly in the seasoned broth to allow them to absorb the sauce as they soften. Note that different noodle brands may absorb the liquid at different rates, so keep some extra hot water nearby if needed.

Avoid overcooking your vegetables: I like keeping the cabbage, carrots, and snap peas slightly crisp to contrast the softer, chewy noodles. Stir-fry them until just tender, since they’ll continue cooking when we return them back into the wok.

Customize your pancit: While this recipe follows a pretty standard way to make pancit, feel free to mix and match your vegetables and proteins depending on what’s available. You can use leftover rotisserie chicken, tofu, or even add a bit of heat with some chili oil. You can also squeeze some fresh calamansi or lemon juice on top of the noodles before eating for a tangier, brighter bite!

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftover pancit can be stored in an airtight container in the refrigerator for up to 2 to 3 days. To reheat, simply microwave or heat over stove top with a splash of water until thoroughly heated through.

Do I have to use meat?

Not at all! You can replace the proteins with plant-based options such as tofu or mushrooms. Use vegetable bouillon instead of chicken bouillon, and vegetarian oyster sauce as quick substitutes.

Why are my noodles or too dry/too mushy?

If your noodles are still firm after absorbing the sauce, add a few tablespoons of hot water at a time and continue tossing over medium-low heat until tender. If the noodles turn out mushy, they may have absorbed too much liquid or cooked for too long.