This Filipino Pancit Bihon recipe checks all the boxes when it comes to good noodle dish loaded with vegetables, plenty of flavor, and just enough protein to make it a complete meal.
Made with thin rice noodles, tender chicken, juicy shrimp, and colorful vegetables, this dish is everything you want in a comforting meal. It’s savory, satisfying, and perfect for feeding the family without spending hours in the kitchen.
The best part? Everything comes together in one large pan, making cleanup a little easier. And you already know how much I appreciate that!
Whether you’re familiar with Filipino cooking or trying pancit for the first time, this is one recipe worth adding to your dinner rotation.
What Is Pancit Bihon?
Pancit Bihon is a popular Filipino noodle dish made with thin rice noodles, vegetables, and proteins such as chicken, shrimp, or pork.
The noodles are cooked with a flavorful broth or seasoned liquid, allowing them to absorb all that delicious flavor.
Pancit is often served during birthdays, holidays, and family celebrations in the Philippines. Noodles are traditionally associated with long life, making them especially meaningful during special occasions.
But you certainly don’t need a celebration to enjoy a big plate of pancit!
There are so many reasons to love this chicken and shrimp pancit.
- It’s a complete meal. Between the chicken, shrimp, noodles, and vegetables, you have a little bit of everything.
- It’s loaded with vegetables. Cabbage, carrots, bell peppers, and snow peas add color, texture, and freshness.
- It’s easy to customize. You can switch up the vegetables or use your preferred protein.
- It’s great for sharing. This recipe makes a generous amount, making it wonderful for family dinners and gatherings.
And let’s not forget those noodles! They soak up the savory sauce beautifully without needing a heavy dressing.
Key Ingredients You’ll Need
The beauty of this Filipino Pancit Bihon recipe is that it uses straightforward ingredients that work together to create something incredibly flavorful.
Rice noodles: You’ll need 8 ounces of thin rice vermicelli or bihon rice sticks. These noodles absorb the seasoned cooking liquid and become tender as they cook.
Chicken and shrimp: I’m using both for a delicious combination of flavors and textures. The chicken makes the dish hearty, while the shrimp adds a wonderful seafood flavor.
Cabbage: Thinly sliced cabbage softens beautifully as it cooks while adding a little sweetness.
Carrots and red bell pepper: These add color, crunch, and natural sweetness.
Snow peas: I love the fresh bite they bring to the finished dish.
Garlic and onion: These create the aromatic base for the entire recipe.
Soy sauce and fish sauce: These are responsible for much of that deep, savory flavor. Low-sodium soy sauce gives you a little more control over the saltiness.
Vegetable oil: Used for sautéing the proteins and vegetables.
Red pepper flakes: Completely optional, but a nice addition if you enjoy a little heat.
What’s The Difference Between Pancit Bihon And Pancit Canton?
The main difference is the noodles. Pancit Bihon uses thin rice noodles, while Pancit Canton typically uses wheat-based egg noodles. Both are popular Filipino noodle dishes, but they have different textures.
Do I Need To Soak The Rice Noodles First?
Not for this recipe. The noodles are added directly to the seasoned cooking liquid, where they soften and absorb the flavor. However, check the package instructions, as some brands may require a different preparation method.
How to Make Filipino Pancit Bihon
Making pancit at home is easier than you might think. The key is preparing all your ingredients before you start cooking because everything moves fairly quickly once the pan gets hot.
There’s something special about a dish that brings together simple ingredients and turns them into a meal everyone can enjoy.
This Filipino Pancit Bihon recipe is colorful, flavorful, and perfect for those evenings when you want something comforting without making dinner complicated.
And with chicken, shrimp, and plenty of vegetables, there’s a little something in every bite.
If you give this recipe a try, I’d love to hear how it turned out! Leave a comment below and let me know if you made any changes.
Check out our YouTube videos for more recipes. And don’t forget to save this recipe for your next family dinner.
Filipino Pancit Bihon with Chicken and Shrimp Recipe
Equipment
- Wok
Ingredients
- 1 lb boneless chicken skinless chicken breast or thighs
- 1 lb shrimp peeled and deveined
- 8 oz bihon rice noodles
- 1 red bell pepper julienned
- 6 garlic cloves chopped
- 1 medium onion thinly sliced
- 2 large carrots julienned
- 10 oz cabbage thinly sliced
- ½ lb snow peas
- 4 cups water plus more if needed
- 1 cup low-sodium soy sauce divided
- 2 tablespoon fish sauce
- ⅓ cup vegetable oil divided
- Red pepper flakes optional
Instructions
- Prepare the Ingredients: Start by washing and slicing your vegetables. Cut the carrots and red bell pepper into thin sticks, slice the cabbage, chop the garlic, and thinly slice the onion.Peel and devein the shrimp, then cut the chicken into bite-sized pieces.Season the chicken with ¼ cup of soy sauce and the shrimp separately with another ¼ cup. Keep them refrigerated while preparing the remaining ingredients.
- Cook the Chicken and Shrimp: Heat about 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat.Add the chicken and cook until browned and completely cooked through, reaching an internal temperature of 165°F. Remove it from the pan and set aside.Add a little more oil if necessary, then cook the shrimp until pink, opaque, and cooked through, about 2–3 minutes per side depending on their size.Remove the shrimp and set aside with the chicken.
- Sauté the Vegetables: In the same pan, add the remaining oil as needed.Add the sliced onion and chopped garlic. Sauté for about 1–2 minutes until fragrant.Next, add the carrots, bell pepper, cabbage, and snow peas.Stir-fry for about 3–5 minutes, just until the vegetables begin to soften but still have a little bite.Remove the vegetables from the pan and set aside.
- Cook the Rice Noodles: Pour 4 cups of water into the pan. Add the remaining ½ cup of soy sauce and 2 tablespoons of fish sauce.Bring the liquid to a gentle simmer.Add the dry rice noodles, gently turning them with tongs as they soften. Allow them to absorb the seasoned liquid, stirring frequently to prevent sticking.Depending on the thickness and brand of noodles, this should take approximately 5–8 minutes. Add a little more water if the noodles are still firm and the liquid has been absorbed.
- Bring Everything Together: Once the noodles are tender, return the cooked chicken, shrimp, and vegetables to the pan.Using tongs, gently toss everything together until the ingredients are evenly distributed.Allow everything to heat through for another 1–2 minutes.Taste and adjust the seasoning with a little more soy sauce if needed. Add a little more water if needed to keep the dish from becoming dry. Sprinkle with red pepper flakes if you enjoy a little heat.Serve warm and enjoy!
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