Traditional Pancit Bihon Noodles (Print Version)

Savory rice noodle stir-fry loaded with chicken, shrimp, and vegetables in flavorful soy sauce

# What You'll Need:

→ Proteins

01 - 7 oz boneless, skinless chicken breast, thinly sliced
02 - 3.5 oz medium shrimp, peeled and deveined

→ Noodles

03 - 7 oz dried bihon (rice vermicelli) noodles

→ Vegetables

04 - 1 small carrot, julienned
05 - 1 cup green cabbage, shredded
06 - 1/2 cup snow peas, trimmed and halved
07 - 1 small onion, sliced
08 - 3 cloves garlic, minced

→ Sauce & Seasonings

09 - 2 tbsp soy sauce
10 - 1 tbsp oyster sauce
11 - 1 tsp fish sauce
12 - 1/2 tsp ground black pepper
13 - 1 cup chicken broth

→ Garnish

14 - 2 tbsp chopped scallions
15 - 1 lemon or calamansi, cut into wedges

# Directions:

01 - Soak the bihon noodles in warm water for 10 minutes or until softened, then drain and set aside.
02 - Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Sauté garlic and onion until fragrant and translucent.
03 - Add chicken slices and cook until lightly browned and cooked through. Add shrimp and stir-fry until pink, about 2 minutes. Remove proteins from the pan and set aside.
04 - In the same pan, add carrots, cabbage, and snow peas. Stir-fry for 2–3 minutes until just tender.
05 - Return the cooked chicken and shrimp to the pan. Pour in soy sauce, oyster sauce, fish sauce, and chicken broth. Bring to a simmer.
06 - Add the drained bihon noodles, tossing gently with tongs to combine and absorb the sauce. Cook for 3–4 minutes until noodles are heated through and have absorbed the flavors.
07 - Season with black pepper and adjust salt or sauces to taste, if needed. Transfer to a serving platter. Garnish with chopped scallions and serve with lemon or calamansi wedges on the side.

# Expert Tips:

01 -
  • Its faster than ordering takeout but tastes like you spent hours at the stove
  • The rice noodles soak up all those savory flavors making every bite incredible
  • You can customize the vegetables based on what's wilting in your crisper drawer
  • Leftovers somehow taste even better the next day for lunch
02 -
  • Overcrowding the pan drops the temperature and steams instead of stir-fries, so cook in batches if your wok seems too full
  • Rice noodles continue soaking up liquid even after serving, so don't let them get too dry in the pan
  • The sauce should be slightly loose when you turn off the heat because the noodles will drink up more as they sit
03 -
  • A well-seasoned wok develops a natural non-stick patina over time, making stir-frying significantly easier
  • Room temperature ingredients cook more evenly and prevent temperature shocks to your hot wok

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