Easy one-pan popular Filipino Pancit Bihon recipe made with rice vermicelli noodles, succulent chicken, and mixed vegetables. Packed with flavour and so simple to make at home with basic pantry-friendly ingredients. A great noodle dish that the whole family can enjoy!
If you have tried and enjoyed our Chicken and Rice Noodle Stir Fry and Simple Glass Noodle Stir Fry recipes, I am sure you will definitely love this Filipino-style fried rice noodle recipe too!
I learned this recipe from my Filipino friend, the time I visited their home. I made some variations on vegetables due to our liking. Pancit is one of the most requested recipes on our website and social media as we do have many Filipino viewers who love our recipes.
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What is Pancit Bihon?
Pancit is a famous Filipino noodle dish and Pancit Bihon Guisado is a Filipino version of fried stew bihon noodles. Bihon noodles are also known as Mee Hoon, Bee Hoon, and Mai Fun in Chinese. Basically made dried rice vermicelli noodles with chicken, prawns, cabbage, carrots, or a choice of protein and vegetables.
Pancit and Chinese Bee Hoon ( Singapore Noodles ) ingredients are similar in general but the cooking process is slightly different. Classic Chinese Mei Fun is a super-fast flash fry dish, meanwhile, Pancit guisado is a combination of meat and vegetable stir fry with braised rice vermicelli.
Why you would love this recipe
- All ingredients used in this recipe are cupboard-friendly, fridge and freezer-friendly! You don't need a trip to a Chinese grocery store. Everything can be easily bought at local supermarkets.
- One of the easiest and simplest noodle dishes that even an amateur cook prepares perfectly without much hassle.
- Simple doesn't mean the taste is bland. Bihon Pancit is packed with the best flavours of chicken, vegetables, vermicelli, and savoury umami sauce.
- A versatile noodle dish that you can swap the protein and vegetables to your own preference.
What do we need
Vegetables: Shredded carrot and cabbage are classic vegetables that every Filipino add to their Pancit. In this recipe, I am using cabbage, carrot, bell peppers, onions, mangetout ( snow peas ), and spring onions ( green onions ). Add a good amount of chopped garlic for the garlicky aroma.
You don't need to add the exact same vegetables. Feel free to swap with your favourite stir fry vegetables.
Protein: I am adding boneless skinless chicken thighs, cut into small dice. As this is a versatile dish you can also try it with Chinese sausage, chicken breast, prawns, shrimp, or your choice of protein.
Rice Noodles: You can use Bihon noodles, rice vermicelli, or rice sticks. Do not mistake with glass noodles ( bean thread noodles ). Rice vermicelli noodle is a dried long thin strand made of rice flour and water.
If you cannot find Filipino brand Bihon noodles, you can use Thai Kirin, Ko Lee, or any rice noodle brands which you can buy at the local grocery stores.
Seasonings & Sauces: To cook the noodles, you need to season the boiled water with all-purpose soy sauce, dark soy sauce, sugar, and chicken bouillon.
Chicken Bouillon - is a chicken stock cube, you can substitute it with vegetable stock cubes or chicken powder.
Chicken bouillon adds extra rich umami flavour to the dish. If you are not using chicken bouillon you can add chicken broth instead of water.
How to make it
- First, gather and prepare the vegetables and chicken.
- Season the chicken pieces with soy sauce and black pepper. Mix it well and set it aside.
- In a large pan or wok stir fry the chicken pieces for a few minutes.
- Follow with the garlic, onion, and vegetables. Remove the chicken and vegetables from the pan and set them aside.
- In the remaining pan, add water, regular soy sauce, dark soy sauce, sugar, and chicken stock cube. Stir it well and bring it to simmer.
- Add Bihon rice sticks and cook until the noodles absorbed the water.
- Place the cooked chicken and vegetables back in the pan and combine everything evenly. Make a taste test and add salt or pepper to your taste.
- Finish with spring onions, remove from heat and transfer to a serving plate.
Cooking Tips
- Do not dump all the vegetables straight in the pan. Add the hard vegetables first, then follow with soft vegetables to cook everything evenly.
- Use a large pan, non-stick pan, wok, or skillet to toss all the ingredients.
- Do not overcook the rice noodles, as they can be sticky when overcooked. Add the cooked chicken and vegetables straight away in the pan, once the noodles soaked up all the sauces.
FAQ
For vegetarian and vegan, swap chicken with tofu or omit the protein. Add a choice of extra stir fry vegetables like mushroom, broccoli, cauliflower, baby corn, etc. Use vegetarian broth instead of water or add one cube of vegetable bouillon to the boiled water.
Bihon is a thin rice noodle made from rice flour and water. You can find it as a rice vermicelli noodles in the packaging. Available at Oriental Asian grocery stores or supermarket Asian aisles.
This dish is loaded with chicken, noodles, and plenty of vegetables and 401 kcal per serving. This nutritional fact is calculated approximately and it can be varied by a number of different factors.
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📖 Recipe
Easy Pancit Bihon Recipe (Filipino)
Equipment
- Large pan or wok
Ingredients
- 300 gram Chicken thigh About 10.5oz, Chicken thigh or breast, cut small pieces
- 200 gram Rice vermicelli About 7oz, Bihon or thin rice sticks
- ½ Onion Cut thin slices
- 3 cloves Garlic Finely chopped
- 1 Carrot Julienne, cut thin slices
- 100 gram Cabbage About 3.5 oz, Cut thin slices
- 10-12 Mangetout Snow peas/ sugar snap peas
- ½ Red bell pepper Cut thin slices
- 2-3 Spring onion Cut thin slices
- 3 tbsp vegetable oil
Chicken Marinade
- 1 tsp Soy sauce
- ¼ tsp Black pepper
Sauce
- 3 tbsp Soy Sauce Regular all-purpose soy sauce or light soy sauce
- 1 tsp Dark soy sauce Optional
- 2 cup Water Add more water if needed
- 1½ tbsp Sugar
- 1 cube Chicken bouillon Or chicken/vegetable stock cubes
Instructions
- First prepare and gather the chicken and vegetables. Season the chicken pieces with soy sauce and black pepper. Mix it well and set it aside.
- Heat the large pan or wok over medium high heat. Drizzle 2-3 tbsp of oil and stir fry the chicken pieces for 2-3 minutes.
- Push the chicken pieces to one side of the pan and add the chopped garlic. Stir for few seconds and add the onions. Follow with the carrot, bell pepper, mangetout, and cabbage.
- Once the vegetables are just cooked through, remove everything from the pan and set them aside.
- In the remaining pan, pour the water in. Season it with regular soy sauce, dark soy sauce, sugar, and chicken stock cubes. Stir it well and bring it to simmer.
- Add the rice vermicelli noodles and stir it gently occasionally. Once the noodles soaked all the sauce, place the cooked chicken and vegetables back in the pan.
- Combine everything evenly and make a taste test. Adjust salt or pepper to your taste.
- Finish with spring onions, remove from heat and transfer to serving plate.
Video
Notes
- Customize the ingredients - You don't need to add the same vegetables and protein used in this recipe. Swap chicken thigh with chicken breast, prawns, sausages, seafood, or your choice of protein. Feel free to add your favourite stir fry vegetables and make it your own style.
- Chicken bouillon - You can use chicken stock cubes, chicken powder, or vegetable stock cubes. Instead of chicken bouillon, you can also use oyster sauce or vegetarian stir-fry sauce.
- Water - You will need about 2 cups of water to boil the rice noodles but you can add more water if needed. The noodle cooking time can be varied according to the different brands used.
- Noodles - Do not overcook the noodles as they can be sticky and gooey when it is overcooked.
- Regular soy sauce - can be substituted with light soy sauce or fish sauce.
- Salt - We don't usually add extra salt as the soy sauces and chicken bouillon contain salt content. But you can add extra salt to your liking.
- What to serve with Pancit Bihon? You can simply serve it on its own with fresh lime or lemon wedges on the side. Or pair with the Chicken Spring rolls and Chicken Sweet Corn Soup, and make it a wholesome dinner.
Jean Minchew says
Good evening, my husband and I love Pancit and plan on trying your recipe. It looks yummy. He like the singapore mai fun. How do I make it? Do I just add curry powder or what else do I need to do?
I have also tried other recipes and they are delicious.
I look forward to trying this recipe.
Thanks
Khin says
Hi Jean, I've attached Singapore Mai Fun ( Singapore Chow Mein ) recipe for you. I hope you enjoy it. Singapore Chow Mein ( Singapore Noodles )
Madahen says
Made this so easy, I had some smoked chicken left over so I used that, just great. One thing I notice mine is much darker than yours , thanks
Khin says
Sounds so good with smoked chicken. I've tried it with char siu chicken too. The darker colour might be from the soy sauce.
Sue says
This dish looks delicious, will be making soon. Thank you
Khin says
It's so simple to make it at home. Hope you enjoy it, Sue.
Pete H says
I love rice noodles soup. This fry one I haven’t tried at any restaurant. I’m making it myself at home. xx Thanks 🙂
Khin says
Hi Pete, hope you enjoy this Filipino-style rice noodle recipe.
Roxy says
This meal was quick and easy! The hardest part was prepping the veggies lol. My family enjoyed the meal and I can’t wait to try more of your recipes!! Thank you.
Khin says
Happy that you enjoyed it, Roxy. Thanks for sharing your feedback with us.
Antonio says
Will it be good with pork or beef?
Cause I don’t have chicken or sausages at the moment.
Khin says
Yes, definitely you can use pork or tender beef steak for this recipe. Hope you enjoy it, Antonio.
Debbie says
Saw your Pancit video on Facebook. It looked very yuumy. I just printed out today and making it for my grandchildren tomorrow. I already got rice noodles, chicken, and vegetables. Can't wait to taste. 😋
Khin says
Hope you and your grandchildren enjoy this recipe. Thanks Debbie.