Pancit Bihon with Canned Sardines Recipe

This savory pancit recipe features a delightful fusion of flavors with canned sardines in tomato sauce, offering a unique twist on a Filipino favorite.

As a Filipino who loves good food and convenience, canned sardines are a staple in my pantry. They're versatile, flavorful, and always come in handy for quick meals. You'll usually find a couple of big cans stocked up at any given time or sometime I even made it myself! Try my recipe here.

Pairing them with pancit bihon, another pantry favorite of mine, creates a satisfying and fuss-free meal that my family adores. It's a go-to dish in our household, especially when we're craving something hearty yet easy to prepare.

Pancit bihon combined with canned sardines and a side of veggies checks all the boxes for us—it's affordable, delicious, and fills us up just right. Plus, it's a breeze to whip up, making busy weeknights a lot less stressful.

Whether you're a fan of noodles or just looking for a budget-friendly meal idea, this combo is sure to become a favorite in your kitchen too. Give it a try and see why we love it so much!

Ingredients

• Pancit bihon noodles (Cornstarch Sticks)
• Canned sardines in tomato sauce
• Aromatics: Garlic and onion
• Soy sauce
• Tomato paste
• Snow peas (or any other vegetables you prefer)

See recipe card for quantities.

How to Cook Pancit Bihon with Canned Sardines

1. Soak the pancit bihon noodles in warm water for about 10 minutes or until softened. Drain and set aside.

2. In a large pan or wok, heat some cooking oil over medium heat. Sauté the minced garlic and chopped onion until fragrant and translucent.

3. Add the canned sardines (including the tomato sauce) into the pan with the sautéed garlic and onion. Stir in soy sauce to taste and tomato paste. Adjust the seasoning according to your preference.

4. Add the soaked and drained pancit bihon noodles to the pan. Toss everything together gently to combine. If the mixture seems dry, you can add a bit of water or broth gradually to moisten the noodles and create a sauce. Let everything simmer together for a few more minutes until the noodles are heated through and well-coated with the sauce. Taste and adjust seasoning if needed.

5. Add the snow peas (or other vegetables) to the pan and cook for a few minutes until they start to soften slightly.

6. Once ready, transfer the pancit bihon with sardines to serving plates or bowls.

What To Serve with Pancit Bihon?

Side Dishes

1. Lumpia (Filipino Spring Rolls): Crispy, savory, and perfect for dipping in sweet chili sauce.
2. Chicken Adobo: A classic Filipino dish with tender chicken in a tangy and savory sauce.
3. Fried or Grilled Bangus (Milkfish): Complements the flavors of the pancit with its rich taste.
4. Salted Eggs and Tomatoes: A simple yet flavorful side that adds a fresh contrast.
5. Tocino (Sweet Cured Pork): Adds a sweet and savory element to your meal.

Dipping Sauces

1. Soy Sauce and Calamansi Dip: A simple mix of soy sauce, calamansi juice, and a touch of chili.
2. Spiced Vinegar: Vinegar with chopped garlic, chili, and a bit of salt for a tangy dip.
3. Fish Sauce (Patis) and Calamansi Dip: A simple mix of fish sauce and calamansi juice.

Beverages

1. Calamansi Juice: Refreshing and tart, it pairs well with the savory noodles.
2. Iced Tea: A cool and sweet beverage that balances the meal.
3. Buko Juice (Coconut Water): Hydrating and subtly sweet, perfect for a Filipino meal.

Pancit Variations

• Pancit Bihon: A classic version using thin rice noodles stir-fried with chicken, pork, or shrimp, and mixed with vegetables in a savory soy sauce-based sauce.
• Pancit Canton: Thick egg noodles stir-fried with meat and vegetables in a rich, savory sauce, often including soy sauce, oyster sauce, and sometimes a hint of sweetness.
• Pancit Malabon: A hearty variation featuring thick rice noodles in a rich, shrimp paste-based sauce, garnished with seafood and sometimes hard-boiled eggs.
• Pancit Palabok: Rice noodles served with a thick, savory sauce made from shrimp paste, garlic, and pork. Topped with boiled eggs, chicharrón (crispy pork skin), and green onions.
• Pancit Habhab: A traditional Filipino dish from Luzon, using sautéed rice noodles mixed with pork, shrimp, and vegetables, served with a vinegar dip for added flavor.
• Pancit Sotanghon: Transparent glass noodles stir-fried with chicken, shrimp, and vegetables in a light, flavorful broth. The noodles absorb the savory flavors of the dish.
• Pancit Luglug: Similar to Pancit Palabok, but often thicker and more richly seasoned. It’s made with rice noodles and topped with a savory shrimp and pork sauce, garnished with chicharrón and eggs.

Storage and Reheating Instructions

Store leftover Pancit Bihon with canned sardines in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a microwave-safe dish and microwave on high for 1-2 minutes, stirring halfway through, or heat in a skillet over medium heat until warmed through.

Top Tip

For the best flavor, squeeze fresh calamansi or lemon juice over your reheated Pancit Bihon to brighten and refresh the dish.

Recipe FAQs

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