Delicious Pancit Bihon Recipe with Chicken & Vegetables

Delicious Pancit Bihon recipe with chicken and vegetables. Quick and easy dinner idea for any night of the week.

Again I’ve been blessed with great friends who bring the best food to the BBQ. This time it was pancit to go with the delicious lumpia. But I had T minus 10 days to get my friend over to teach me exactly how she makes hers, before her family retired back home to Guam.

Between appointments and the movers we found a little time for a mommy and kids playdate. An afternoon filled with chopping vegetables and rolling lumpia while the kids played outside for the second to last time together.

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Since then, pancit and lumpia have become something that my family asks for on a weekly basis. I can’t blame them really. It has been a nice change from the normal dinner menu that we occasionally find ourselves slipping into. Not to mention it’s delicious and a lot faster to make than you might think.

PANCIT BIHON RECIPE

Pancit Bihon Ingredients

  • ½ lb. chicken breasts (sliced)
  • 2 TBS sesame oil
  • ½ onion
  • 3 garlic cloves
  • 2 carrots shredded
  • ¼ head of green cabbage
  • ¼ head of red cabbage
  • ¼ tsp. ground ginger
  • ¼ cup green onions
  • 8 oz rice noodles (rice stick noodles)
  • 2 cups chicken broth
  • 2 TBS soy sauce
  • 2 TBS oyster sauce
Pancit bihon with chicken and mixed vegetables.

COOK THE CHICKEN

Heat Wok or large skillet over medium high heat. Cut chicken into medium slices. Season with a pinch of salt and pepper.

Add a bit of sesame oil to the skillet. Add chicken, cook fully and remove from heat.

VEGETABLES

Prep the vegetables. Add sliced onions to the skillet along with the minced garlic. Cook until soft and add both shredded cabbages along with the shredded carrots. Cook through leaving a bit of crunch. Season with a bit of salt and add ¼ tsp. ground ginger. Toss.

Remove from heat.

Onion, cabbage and carrots in a saute pan.

RICE NOODLES

With the vegetables removed, add two cups of chicken broth, 2 TBS soy sauce and 2 TBS oyster sauce. Mix until combined and bring to a simmer. Add 8 oz of rice noodles, gently tossing to allow the noodles to soak in the liquid.

Fully cooked pancit bihon noodles.

Once the noodles are soft, top with half the chicken and vegetable mixture. Toss. The noodles should only take 3-4 minutes to soak up the liquid and become soft.

Transfer to a serving dish and top with remaining chicken and vegetables along with the green onions.

pancit with mixed vegetables and chicken.

Note- You may find the noodles easier to work with if you cut them in half before placing them in the simmering liquid.

Related Posts:

PANCIT BIHON VS. PANCIT CANTON

The difference between pancit bihon and pancit canton is that they use a different types of noodles. Pancit bihon uses a thin rice noodle while pancit canton uses a thicker egg noodle. Both versions are absolutely delicious and in this house we’ll even make this recipe with half bihon and half canton noodles.

Thin panit rice noodles.
Thick pancit canton egg noodles.

In this family we always love trying new things and new flavors. So if pancit isn’t something that you’ve made before, give it a try! You should be able to find all of these ingredients at your local grocery store. Making it the perfect quick and easy dinner idea for any night of the week.

Best Wishes ~Sara

Pancit Bihon Recipe

Delicious Pancit Bihon recipe with chicken and vegetables.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: Filipino
Keyword: Pancit Bihon
Servings: 8
Calories: 202kcal

Ingredients

  • ½ lb chicken breast
  • 2 TBS sesame oil
  • ½ onion
  • 3 garlic cloves
  • 2 carrots
  • ¼ head of green cabbage
  • ¼ head of red cabbage
  • ¼ cup green onions
  • ¼ tsp. ground ginger
  • 8 oz rice noodles
  • 2 cups chicken broth
  • 2 TBS soy sauce
  • 2 TBS oyster sauce

Instructions

  • Heat Wok or large skillet over medium high heat. Cut chicken into medium cubes or slices. Season with a pinch of salt and pepper.
  • Add a bit of sesame oil to the skillet. Add chicken, cook fully and remove from heat.
  • Prep the vegetables. Add sliced onions to the skillet along with the minced garlic. Cook until soft and add both cabbages along with the shredded carrots. Cook through leaving a bit of crunch. Season with a bit of salt and ¼ tsp. ground ginger. Remove from heat.
  • With the vegetables removed, add two cups of chicken broth, 2 TBS soy sauce and 2 TBS oyster sauce. Mix until combined and bring to a simmer. Add 8 oz of rice noodles, gently tossing to allow the noodles to soak in the liquid.
  • Add 8 oz of rice noodles, gently tossing to allow the noodles to soak in the liquid. It will take approximately 3-4 minutes for the noodles to soak in the liquid and become soft.
  • Once the noodles are soft, top with half the chicken and vegetable mixture. Combine.
  • Transfer to a serving dish and top with remaining chicken and vegetables along with the green onions.

Notes

-You may find the noodles easier to work with if you cut them in half before placing them in the simmering liquid.
*Nutritional information provided is an estimate and will vary based of different brands of ingredients used and cooking methods. 

Nutrition

Calories: 202kcal | Carbohydrates: 31g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 19mg | Sodium: 700mg | Potassium: 322mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2909IU | Vitamin C: 28mg | Calcium: 45mg | Iron: 1mg
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