Pancit bihon has been at every Filipino celebration I can remember: birthdays, fiestas, holidays, Sunday lunches after church. In Filipino tradition, the long noodles represent long life, which is why they're served whole and never cut short. It's a dish that carries meaning beyond the ingredients.
It's also one of the fastest, most practical things you can make: chicken, rice noodles, vegetables, garlic, soy sauce, done in 30 minutes. The cultural weight and the weeknight practicality exist in the same dish, which is probably why it shows up everywhere.
If you loved my Pancit Bihon with Canned Sardines, this chicken version is milder, more crowd-friendly, and easier for picky eaters. Add Lumpiang Shanghai and calamansi juice and it feels like a real spread.
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Why You’ll Love This
- Ready in about 30 minutes
- One pan, minimal cleanup
- Real Filipino flavor, without complicated steps
- Easy to customize with what you have
- Great for parties, potlucks, and leftovers
- Reheats well, a rare noodle win
What Is Pancit Bihon?
Pancit (pronounced pahn-sit) is the Filipino word for noodles, and really, for an entire category of Filipino noodle dishes that trace back to Chinese traders who brought their noodle-making traditions to the Philippines as far back as the 16th century. The name comes from the Hokkien phrase pian i sit, meaning "something conveniently cooked," which tells you how the dish was always meant to be used.
Bihon refers specifically to thin rice vermicelli noodles. Pancit bihon, sometimes called pancit guisado (guisado means sautéed), is the stir-fried version with protein, vegetables, and a garlic-soy sauce. It's arguably the most widely made pancit style in the Philippines and in Filipino households abroad.
Pancit Bihon vs. Other Pancit Types
Pancit comes in many forms. The ones you're most likely to encounter:
- Pancit Bihon: Thin rice vermicelli noodles, stir-fried with protein and vegetables in a soy-based sauce. Light, delicate texture. This recipe.
- Pancit Canton: Thick yellow wheat-and-egg noodles, similar to lo mein. Chewier and heartier than bihon. Often combined with bihon for a mixed noodle version called pancit bihon guisado with canton.
- Pancit Sotanghon: Glass noodles made from mung bean starch. Translucent when cooked, slightly chewier than bihon, often used in the same way.
- Pancit Palabok: A different category entirely. Thick rice noodles with a shrimp-based orange sauce, hard-boiled eggs, chicharon, and green onions. More of a composed dish than a stir-fry.
- Pancit Malabon: Similar to palabok but with even thicker rice noodles and typically a shrimp or oyster-based sauce. Another composed, saucy dish rather than a stir-fry.
Ingredients You’ll Need
- Rice Sticks (Thin Rice Noodles): These delicate noodles absorb all the flavors. Soak in warm water for about 10 minutes before cooking.
- Meat, Chicken (Thighs or Breast): Pork belly, shrimp, Chinese sausage or chorizo, or tofu can also be used for a richer flavor.
- Garlic: Creates a flavorful base for the dish. Don't skip it.
- Onion: Brings sweetness and depth to the dish when sautéed.
- Carrots: Adds sweetness, crunch, and a pop of color.
- Cabbage: A classic pancit ingredient that adds crunch and volume.
- Green Beans: Provides a satisfying crunch and fresh flavor.
- Bok Choy: A leafy green that brings a slight bitterness to balance the dish.
- Soy Sauce: Dark soy sauce gives a deeper color and richer flavor. A mix of dark and light soy sauce works too, dark for color, light for balanced seasoning without over-darkening the dish.
- Oyster Sauce: Adds a thick, savory sauce that enhances the umami taste.
- Fish Sauce: For extra depth of flavor, just a dash will do.
- Chicken Broth: Keeps the noodles moist and adds a rich flavor. Chicken stock or shrimp broth can be used as a substitute.
- Neutral Oil (Such as Avocado or Vegetable Oil): Use to sauté the ingredients. A neutral, high-smoke-point oil holds up better to the high heat this recipe needs than olive oil does.
- Black Pepper: Adds a subtle spice to enhance the overall taste.
- Lemon Juice or Calamansi Juice: A squeeze of citrus brightens the dish right at the end.
- Snow Peas or Snap Peas (Optional): Adds a crisp texture and a touch of sweetness.
- Bell Peppers (Optional): Bright, slightly sweet, and adds vibrant color.
- Green Onions (Optional): A fresh garnish that adds a pop of color and flavor.
See recipe card for quantities.
Optional Additions
- Chinese Sausage (Chorizo Macau or Lap Cheong): A popular traditional addition that adds a smoky, slightly sweet dimension. Slice into thin rounds and sauté before the chicken. Find it at Asian grocery stores, usually in the refrigerated section near the cured meats. Worth adding if you can find it.
- Shrimp: Added with or instead of chicken. Cook quickly, just 2 to 3 minutes per side, and set aside before building the rest of the dish, then return at the end.
- Bean Sprouts: Added in the last minute for crunch.
How to Make Chicken Pancit Bihon
- Soak the noodles: Soak the thin rice noodles in warm water for about 10 minutes until soft. Drain and set aside.
- Cook the chicken: In a large skillet, add the sliced chicken (thighs or breast). Cook over medium heat until no longer pink, about 5 to 7 minutes. Remove and set aside.
- Sauté the aromatics: Add more neutral oil to the skillet if needed. Sauté the minced garlic and sliced onion until fragrant and the onion becomes translucent.
- Add Broth: Pour in the soy sauce, oyster sauce, fish sauce (if using), and chicken broth or stock. Stir well to combine.
- Cook the noodles: Add the soaked rice noodles to the pan. Toss everything together, making sure the noodles soak up the sauce. Cook for another 10 to 15 minutes until the noodles are tender.
- Add the vegetables: Toss in the julienned carrots, green beans, and the firmer stems of the bok choy. Stir-fry for 3 to 4 minutes until they start to soften but still have a bit of crunch.
- Add remaining vegetables: Toss in the cabbage, the leafier parts of the bok choy, and green onion (if using). Let it cook for a minute.
- Combine everything: Return the cooked chicken to the pan. Season with black pepper and a squeeze of lemon juice or calamansi juice. Garnish with chopped green onions.
Rose's Top Tips
- Never Cut the Noodles. In Filipino tradition, long noodles mean long life. Cutting them is considered bad luck, especially at birthday celebrations. Beyond tradition, keeping the noodles long also helps them hold together better in the pan, cut noodles clump and break apart more easily.
- Chicken Thighs Over Breast. Thighs stay juicy at stir-fry temperatures. Breast works but requires more careful timing, it can go from done to dry quickly.
- Mise en Place First. Once the pan is hot, this recipe takes about 15 minutes. There's no time to chop vegetables mid-cook. Have everything ready before you start.
- Add Vegetables in Stages. Firmer vegetables (carrots, green beans, bok choy stems) go in first; softer ones (cabbage, bok choy leaves) go in last. This keeps the textures distinct, you want some crunch, not a uniform soft pile.
- Gentle Tossing Only. Bihon noodles break when stirred aggressively. Use tongs and a light hand, toss rather than stir.
- Taste Before Adding Salt. Soy sauce, oyster sauce, and fish sauce all contribute saltiness. Taste the dish before adding any additional salt.
- Rotisserie Chicken Shortcut. Shredded rotisserie chicken skips the cooking step entirely. Add it in the final step. It's juicy, already seasoned, and saves time, a legitimate weeknight shortcut.
- For a Crowd: This recipe doubles easily. Use the largest pan or wok you have, a wide surface area is what allows the noodles to stir-fry rather than steam.
- Reheats Well, a Rare Noodle Win. Reheat in a skillet with a splash of broth or water over medium heat, tossing gently. The noodles come back to life without becoming mushy.
Variations to Try
- Mixed Bihon and Canton: Combine half bihon (rice noodles) and half canton (egg noodles) for a pancit guisado variation that's common at Filipino parties. The different textures work well together.
- Pancit Sotanghon: Substitute glass noodles (sotanghon) for the bihon. Soak the same way. The texture is slightly chewier, and the noodles turn translucent when cooked.
- Pancit with Pork: Add thin-sliced pork belly or pork shoulder alongside or instead of the chicken. Brown it well before setting aside, the pork fat adds richness to the whole dish.
What to Serve With Pancit Bihon
- Lumpiang Shanghai: Crispy Filipino spring rolls filled with seasoned ground pork and vegetables.
- Lumpiang Gulay: Crisp vegetable spring rolls that add the fried, crunchy element to the table without piling a second meat dish next to the chicken.
- Calamansi Juice: A refreshing citrus drink that complements the savory flavors of the pancit.
- Puto (Steamed Rice Cakes): These slightly sweet and fluffy cakes balance out the savory pancit well.
- Pork Belly Sisig: Sizzling, savory pork adds heartiness if you want to turn this into a bigger meal.
- Barbecue Pork Skewers: Sweet and smoky skewers provide a nice contrast to pancit's light and savory flavors.
- Filipino Spaghetti: The other noodle dish at almost every Filipino birthday party. The sweet sauce and sliced hot dogs balance out the savory, garlicky pancit on the same table.
Storage
Allow pancit to cool completely before storing. Refrigerate in an airtight container for up to 3 to 4 days. The noodles absorb liquid as they sit and will be drier the next day; reheat in a skillet with a splash of water or chicken broth over medium heat, tossing gently.
Pancit can be prepped ahead: cook the chicken and prep all vegetables the night before, refrigerate separately, and stir-fry everything the next day. The assembled dish doesn't freeze well, the noodles become mushy after thawing.
Recipe FAQs
Yes, but thighs are recommended. Breast dries out more quickly at stir-fry temperatures - if you use it, slice very thin and watch the timing carefully. Pull it from the pan as soon as it's just cooked through.
For pancit bihon specifically, use bihon (thin rice noodles). Canton (egg noodles) or sotanghon (glass noodles) can be substituted but they produce different textures and are technically different dishes. If you can't find bihon, rice vermicelli or thin rice stick noodles labeled for other Asian dishes will work.
Soaking is strongly recommended - it softens the noodles evenly and prevents clumping in the pan. If you skip soaking, the noodles will need significantly more liquid in the pan and may cook unevenly. Soaking in warm chicken broth (rather than water) adds flavor during the soaking itself.
Yes. It reheats well with a splash of broth or water in a skillet. The flavors are good the next day. For a party, you can cook the chicken and prep the vegetables the day before and stir-fry everything fresh the day of - that's the approach that gives the best texture.
Either they were soaked too long (until fully soft rather than just flexible) or there was too much liquid in the pan and they over-cooked. Soak until bendable, not completely soft, and add broth gradually in the pan rather than all at once.
At Filipino or Asian grocery stores (Seafood City, Island Pacific, 99 Ranch, H Mart) - look for Super Q or UFC brand. At mainstream US grocery stores, check the Asian aisle for Dynasty Mai Fun Rice Sticks or any package labeled "rice vermicelli" or "rice stick noodles." Online through Weee! or Amazon if you don't have an Asian market nearby.
Yes. Skip the chicken, use firm tofu or tempeh, substitute vegetable broth for chicken broth, and use vegan oyster sauce (available at most Asian grocery stores). Leave out the fish sauce or replace with a small amount of soy sauce.
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Chicken Pancit Bihon
Equipment
- 1 large pan or wok
Ingredients
- 12 oz Rice Sticks Thin Rice Noodles
- 3 tablespoon Olive Oil
- 2 cups Chicken Thighs or Chicken Breast sliced
- 1 tablespoon Garlic minced
- 1 cup Onion chopped
- 3 cups Chicken Broth
- ¼ cup Soy Sauce
- 2 tablespoon Oyster Sauce
- 1 tablespoon Fish Sauce
- 2 cups Carrot julliened
- 1 cup Green Beans sliced
- 3 cups Bok Choy chopped
- 3 cups Cabbage shredded
- 1 teaspoon Black Pepper
- ¼ cup Lemon Juice or Calamansi Juice
- Green Onions
Instructions
- Soak the noodles: Soak the thin rice noodles (rice sticks) in warm water for about 10 minutes until soft. Drain and set aside.12 oz Rice Sticks
- Cook the chicken: In a large skillet, add oil and the sliced chicken breast. Cook over medium heat until the chicken is no longer pink. Remove and set aside.3 tablespoon Olive Oil, 2 cups Chicken Thighs or Chicken Breast
- Sauté the aromatics: Add more olive oil to the skillet if needed. Sauté the minced garlic and sliced onion until fragrant and the onion becomes translucent.1 cup Onion, 1 tablespoon Garlic
- Add Broth: Pour in the soy sauce, oyster sauce, fish sauce (if using), and chicken broth or chicken stock. Stir well to combine all the ingredients.¼ cup Soy Sauce, 2 tablespoon Oyster Sauce, 1 tablespoon Fish Sauce, 3 cups Chicken Broth
- Cook the noodles: Add the soaked rice noodles to the pan. Toss everything together, making sure the noodles soak up the sauce and flavors. Cook for another 10-15 minutes until the noodles are tender.12 oz Rice Sticks
- Add the vegetables: Toss in the julienned carrots, shredded cabbage, green beans, and chopped bok choy. Stir-fry the vegetables for 3-4 minutes until they start to soften but still have a bit of crunch.2 cups Carrot, 1 cup Green Beans, 3 cups Cabbage, 3 cups Bok Choy
- Combine everything: Return the cooked chicken to the pan.
- Season and serve: Season with black pepper and a squeeze of lemon juice or calamansi juice. Garnish with chopped green onions.1 teaspoon Black Pepper, ¼ cup Lemon Juice or Calamansi Juice , Green Onions
- Enjoy: Serve hot and enjoy your savory, flavorful pancit!
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Notes
-
Soak, don’t boil the noodles.
Pancit bihon should be flexible but not fully soft before cooking. They finish cooking in the sauce. -
Slice the chicken thin.
Thin strips cook faster and stay tender. Thick chunks = dry chicken. -
Add broth gradually.
Bihon noodles absorb liquid quickly. Start with less broth and add more as needed. -
Vegetables go in stages.
Firmer veggies first (carrots, green beans), softer ones last (cabbage, bok choy). -
Don’t over-stir.
Gentle tossing keeps the noodles from breaking. -
Finish with citrus.
Calamansi or lemon juice at the end brightens everything and balances the savory sauce. -
Taste before adding salt.
Soy sauce, oyster sauce, and fish sauce already bring plenty of saltiness. -
For parties:
This recipe doubles easily — just use a wide pan or wok so the noodles cook evenly. -
Leftovers tip:
Reheat with a splash of broth or water to bring the noodles back to life.
B says
Hello Rose. So nice to meet you! I had Pancit at a church function where one of the Filipino women that went there made. I have been looking for a recipe that I felt was authentic. This was very good. It was easy for me to prepare for lunch in the morning because I cut everything the night before and put it in the fridge. The next morning I cooked it before I went to work. I’m so glad I found your website. Thank you for such an easy and delicious meal.
Rose Sioson says
Hi there B! Thank you so much for taking the time to leave a comment. My family love pancit too!! It truly warms my heart to hear that you enjoyed this recipe!