Pancit Bihon
Pancit Bihon is a beloved Filipino noodle dish that combines delicate rice noodles with tender chicken, juicy shrimp, and an array of colorful vegetables like cabbage, carrots, and green beans. This quick and satisfying stir-fry is flavored with a savory blend of soy sauce, fish sauce, and chicken broth, creating a rich and umami-packed sauce that’s irresistibly delicious. Perfect for family gatherings or weeknight dinners, Pancit Bihon is not only easy to prepare but also customizable to your preference of proteins and veggies. Finished with a sprinkle of fresh spring onions and a squeeze of lemon or calamansi for a bright citrusy kick, this classic Filipino recipe is sure to become a staple in your kitchen. Whether you’re exploring Filipino cuisine or craving a flavorful noodle dish, Pancit Bihon is a must-try! Keywords: Pancit Bihon recipe, Filipino noodle dish, rice noodles stir-fry, easy Filipino recipes, savory noodle dish.
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Recipe Information
Ingredients
- 250 grams Rice noodles (bihon)
- 200 grams Chicken breast
- 150 grams Shrimp, peeled and deveined
- 1 cup Cabbage, shredded
- 1 medium Carrot, julienned
- 1 cup Green beans, sliced
- 4 cloves Garlic, minced
- 1 medium Onion, sliced
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 cups Chicken broth
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Lemon or calamansi, sliced (for garnish)
- 2 tablespoons Spring onions, chopped
Instructions
Soak the rice noodles in warm water for about 10 minutes, until they are softened. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the minced garlic and sliced onion, and sauté until the onion becomes translucent.
Add the chicken breast slices to the pan and cook until they are lightly browned and cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of oil and sauté the shrimp until pink and cooked through, about 2-3 minutes. Remove the shrimp and set aside with the chicken.
Add the sliced green beans and julienned carrots to the pan. Stir-fry for about 3-4 minutes until they start to soften.
Stir in the shredded cabbage and cook for another 2 minutes, just until it starts to wilt.
Pour in the chicken broth, soy sauce, and fish sauce. Stir to combine and bring to a simmer.
Add the drained rice noodles to the pan and toss gently to combine with the vegetables and sauce. Let the noodles absorb the liquid, stirring occasionally, for about 5-7 minutes or until heated through.
Return the cooked chicken and shrimp to the pan. Season with salt and black pepper to taste. Mix everything well until evenly distributed.
Remove from heat and transfer to a serving platter. Garnish with chopped spring onions and serve with lemon or calamansi slices on the side for an extra zesty flavor.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 26.2 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 6318 mg | 275% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 22.4 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2742 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
