Authentic Pancit Bihon Recipe: Filipino Stir-Fried Rice Noodles

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For full list of ingredients and detailed steps, jump to the recipe. ↓

Whether you’re a home cook looking for a rewarding project, a chef exploring Filipino classics, or a curious foodie, this pancit bihon recipe is sure to please. It’s light, flavorful, and ideal for family gatherings, potlucks, or any celebration where you want a dish that feeds a crowd and symbolizes good luck and long life.

Pancit is a beloved Filipino noodle dish with many regional variations. This version, pancit bihon, uses thin rice vermicelli cooked in savory broth, combined with sautéed vegetables and your choice of protein. I used shrimp and pork for bright flavor and texture, but chicken, beef, or tofu work well too.

Prep is straightforward and forgiving: basic pantry items like garlic, onion, soy sauce, and fish sauce, plus simple vegetables—carrot, cabbage, celery, and long green beans—create a balanced, colorful dish. Adjust seasoning to taste and finish with a squeeze of calamansi or lemon and a sprinkle of green onion.

Ingredients

• 250g bihon noodles (approximately)
• 2 cups chicken broth
• 1 quarter of a large onion
• 4 cloves garlic
• 8 long Chinese green beans
• 1 carrot, shredded or cut into matchsticks
• 2 ½ stalks celery
• ¼ small cabbage, shredded
• 1 lb protein of your choice (shrimp, pork, chicken, tofu)
• Oil for sautéing
• Salt and pepper, to taste
• 2 tablespoons fish sauce
• 4 tablespoons soy sauce
• A few calamansi or 1 lemon, for serving
• Green onions, chopped for garnish

What are bihon noodles?

Bihon noodles are thin rice vermicelli commonly used in Filipino cooking. They are typically made from rice or cornstarch and can be found at Filipino, Chinese, Vietnamese, and Korean markets. Use noodles labeled rice or cornstarch-based for the best texture.

Directions

For full list of ingredients and detailed steps, jump to the recipe. ↓

Tip: follow any package instructions for your particular noodles for best results.

1. Prep everything first: thinly slice the celery, cut carrots into matchsticks, cube the pork (or chosen protein), shred the cabbage, shell and devein the shrimp if using, chop green beans into 1–2 inch pieces, mince the garlic, and dice the onion.

2. Cook the protein: Heat oil in a large frying pan over medium-high heat. Brown your protein, seasoning with salt and pepper. Cook through, then remove and set aside.

3. Sauté the vegetables: In the same pan, add a little more oil if needed and sauté the garlic and onion until fragrant and lightly browned. Add the denser vegetables—carrot, green beans, and celery—season with salt and pepper, and cook until they start to soften. Finally, add the cabbage or other quick-cooking greens and cook until tender. Remove vegetables and set aside.

4. Cook the noodles: Add the appropriate amount of chicken broth to the pan (enough for the noodles to absorb, not to leave excess liquid). For thin vermicelli, the noodles will soften quickly as they absorb the broth. If desired, add a small bouillon cube for extra depth of flavor. Avoid making a soup—aim for the noodles to finish tender with most liquid absorbed.

5. Combine: When the noodles reach your preferred texture, return the cooked vegetables and protein to the pan. Add fish sauce and soy sauce, then toss everything together over medium heat until the sauces are evenly distributed. Taste and adjust seasoning with salt, pepper, or more soy/fish sauce as needed.

6. Finish and serve: Remove from heat, squeeze fresh calamansi or lemon over the dish, and garnish with chopped green onions. Serve warm.

Notes

This recipe is flexible—swap vegetables or protein based on what you have. Bihon noodles absorb flavors well, so adjust the broth and seasoning amounts to your preference. Leftovers refrigerate well and reheat quickly.

Recipe