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Pancit Bihon

Pancit Bihon is a beloved Filipino dish that is easy to make, budget-friendly and delicious. Make some for your family and friends during your next gathering or enjoy it as a comforting meal at home!
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Course: Main Course, Side Dish
Cuisine: Asian, Chinese, Filipino
Keyword: family style, large groups, noodles, traditional filipino food
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Equipment

Ingredients

Main Ingredients

  • 1 lb pork, chicken, or shrimp sliced or small pieces
  • kosher salt to taste
  • ½ cup celery chopped
  • ½ cup carrots shredded
  • ½ cup onion chopped
  • 5 cloves garlic sliced
  • 1 cup cabbage shredded
  • 8 oz bihon noodles rice or cornstarch

Pancit Sauce and Seasoning

  • ½ tsp chinese 5 spice powder
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp patis
  • 1 tsp white sugar
  • 4 cups chicken stock more as needed. See Note 2.
  • fresh cracked black pepper to taste

Garnish

  • lemon or calamansi wedges or slices
  • green onion chopped

Instructions

Cook the Meat and Vegetables

  • Heat a large pan or wok with oil to medium heat. Lightly salt the meat, then cook on the pan until fully cooked. Set aside, reserving the drippings on the pan.
  • Add in the onion and garlic. Cook a few minutes until softened and aromatic.
  • Add the rest of the vegetables. Cook for about 3-5 minutes.

Prepare the Sauce Mixture

  • In a bowl, combine the chinese 5 spice powder, soy sauce, oyster sauce, patis, and white sugar. Mix well.
  • Add the chicken stock and stir.
  • Pour the mixture into the pan. Cover with a lid as you bring it to a boil.

Cook the Noodles

  • Once boiling, add in the noodles. After a few minutes, flip the sheet of noodles to allow them to rehydrate evenly. Use a spatula or chopsticks to gently loosen up all the noodles.
  • Toss the noodles until all the stock has been soaked up.
  • Add the meat back in. Toss to combine.
  • Add black pepper to taste.
  • Serve with green onion and citrus.

Notes

Note 1. Use a high-walled pan or a wok to ensure there is enough space for the noodles and liquid.
Note 2. The noodles tend to get dry over time. Keep some extra stock handy to rehydrate the noodles over light heat. 
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