A beloved Filipino noodle dish made with tender rice noodles, savory meat, crisp vegetables, and a rich umami sauce—perfect for birthdays, celebrations, and family gatherings.

Pancit Bihon is one of the most iconic Filipino comfort foods. It traces its origins to Chinese immigrants who introduced noodle dishes to the Philippines centuries ago. Filipinos embraced the tradition and transformed it into a uniquely Filipino celebration dish by incorporating local ingredients, seasonings, and flavors.

Today, Pancit Bihon is a staple at birthdays because noodles symbolize long life, prosperity, and good fortune. You’ll find it at fiestas, family reunions, holidays, office potlucks, and nearly every special occasion.

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Every Filipino family has their own version. Some prefer chicken, others add pork, shrimp, Chinese sausage, or even liver. What makes this recipe stand out is the perfect balance of savory soy sauce, aromatic garlic, tender meat, fresh vegetables, and broth-infused rice noodles that stay moist and flavorful without becoming greasy.

Whether you’re cooking for your family or preparing a large tray for a celebration, this authentic Pancit Bihon never disappoints.

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The Best Filipino Pancit Bihon

Author: pinoykainan_4sh702 Cooking Method: Frying, Sauteing, Simmering Cuisine: chicken, Pasta, Pork Courses: Dinner, Lunch Recipe Keys: B Budget-Friendly High Protein P Parties P potlucks

Dietary:

D Dairy-Free H High-Protein N Nut-Free

Ingredients

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Scale

1/2x 1x 2x 3x

• 16 oz bihon (rice stick noodles) (450 g)
• 1 lb boneless chicken thighs (sliced)
• ½ lb pork loin (thinly sliced)
• ½ lb medium shrimp, (peeled and deveined (optional))
• 2 cups cabbage, shredded
• 1 cup carrots, julienned
• 1 cup green beans, sliced diagonally
• 1 medium onion, sliced
• 6 cloves garlic, minced
• 3 stalks celery, sliced
• 4 green onions, chopped
• 4 cups chicken broth
• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp ground black pepper
• 1 tsp sesame oil
• 3 tbsp cooking oil
• Garnish
• slices of Calamansi
• Fried garlic
• Green onions (chopped)

Heat oil in a large wok. Sauté garlic until fragrant.

1. Add onions and celery. Cook until softened.
2. Add pork and cook until lightly browned.
3. Add chicken and cook until no longer pink.
4. If using shrimp, add during the last 2 minutes of cooking.
5. Pour in chicken broth.
6. Add soy sauce, oyster sauce, fish sauce, sesame oil, and black pepper.
7. Bring to a gentle simmer.
8. Add carrots and green beans. Cook for 3 minutes.
9. Place the bihon noodles into the broth.
10. Allow the noodles to absorb the liquid until soft
11. Using tongs, gently toss until all noodles are evenly coated.
12. Fold in cabbage and green onions.
13. Cook another 2 minutes.
14. Serve hot with calamansi wedges and fried garlic.

Note

Tips

✔ Use homemade chicken broth for the richest flavor.

✔ Chicken thighs remain juicier than chicken breast.

✔ Do not overcook the vegetables—they should stay crisp.

✔ Let the noodles absorb the broth instead of frying them dry.

✔ A splash of sesame oil at the end enhances the aroma.

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