Everyday Kitchen

Filipino · Dinner

Pancit Bihon

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Pancit Bihon is a Filipino dish. Add stock gradually if your noodles absorb less liquid.

Prep
20 min
Cook
25 min
Rest, soak, marinate or chill
10 min
Total
55 min
Servings
4
Difficulty
Easy
Cuisine
Filipino
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pancit Bihon.
Representative photograph of Pancit Bihon. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Noodles

Pan

Vegetables

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak · About 10 min

  1. Soak 250 g rice vermicelli, 1500 ml warm water 10 minutes and drain.

Fry · About 7 min

  1. Heat oil from 25 ml neutral oil, 350 g chicken strips, 15 g garlic, chopped, 150 g onion, sliced; fry chicken and aromatics 7 minutes. Add 200 g cabbage, shredded, 150 g carrots, shredded, 150 g green beans, sliced for 4 minutes.

Simmer · About 8 min

  1. Add stock and soy sauce from 600 ml chicken stock, 40 ml soy sauce, 30 ml calamansi juice, then noodles. Toss 5–8 minutes until liquid absorbs, noodles soften and chicken reaches 74°C / 165°F. Add juice.

    Check: Look for this result: liquid absorbs, noodles soften and chicken reaches 74°C / 165°F.

Tips

  • Add stock gradually if your noodles absorb less liquid.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lime juice instead of calamansi.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Pancit Bihon one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Pancit Bihon?

Add stock gradually if your noodles absorb less liquid.

What can I substitute in Pancit Bihon?

Use lime juice instead of calamansi.

Can I prepare Pancit Bihon ahead?

Prepare the measured ingredients for Pancit Bihon one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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