Filipino Pancit Bihon Noodles
Pancit bihon guisado is a Filipino rice vermicelli stir-fry with chicken, cabbage, carrot, soy sauce, fish sauce, and calamansi.
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35 mintotal
Prep 15 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
The noodle soak fits into the prep time: soak bihon only until pliable, then drain well before it goes into the simmering stock.
Method
Heat oil in a wide pan over medium heat, then sauté onion and garlic for 1 to 2 minutes until fragrant.
1–2 min
Add chicken and cook for 4 to 5 minutes until the pieces turn opaque.
4–5 min
Add carrot and cabbage, then stir-fry for 2 to 3 minutes so the vegetables stay slightly crisp.
2–3 min
Pour in chicken stock, soy sauce, fish sauce, and ground black pepper, then bring to a simmer.
Add the drained rice vermicelli and toss gently for 4 to 5 minutes until the noodles absorb the liquid.
4–5 min
Finish with calamansi juice, toss once more, and serve while the noodles are warm.
How to tell it's done
The noodles should be separate and tender, with no soupy liquid left in the pan.
Getting it right
Tip
Soak the noodles only until pliable; over-soaked bihon breaks easily in the pan.
What to serve it with
Serve with extra calamansi juice on the side for a brighter finish.
Common mistakes
- The bihon breaks or turns soggy.
- Do not over-soak the noodles, and add them only when the seasoned stock is simmering so they absorb liquid quickly.
Substitutions
- Calamansi Juice → Lemon Juice — Use lemon juice only if calamansi juice is unavailable.
- Chicken Breast → Boneless Chicken — Use any boneless chicken cut sliced thinly.
Storing and reheating
Refrigerate pancit bihon for up to 3 days. Reheat in a covered pan or microwave with a small splash of stock or water; do not freeze, as the noodles become brittle.
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