This Filipino Pancit (also known as pancit bihon) is an easy stir-fry noodle that tastes like you transported to your Filipino’s grandmother’s home. The rice noodles are stir fried with carrots, cabbage and pork seasoned with oyster sauce and lime for a savory and refreshing flavor.
Why You Will Love This Pancit Recipe
I was in search of a delicious filipino pancit noodles recipe but since I’m not filipino, I had to find a good home cooked recipe online…unfortunately, I didn’t know who to trust. Luckily, my friend, Angie’s mom was very kind to share hers. She gave me all the insights on what ingredients to use and the measurements for this authentic Filipino recipe. After cooking the noodles, squeeze a little lime juice (or calamansi!) and taste the flavor explosion. Hope you like Mama Angie’s recipe ◡̈
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Pancit Ingredients
Here’s a look at the simple ingredients for making Filipino Pancit. Please see the recipe card below for the full ingredient list.
- Golden bihon rice noodles also known as cornstarch sticks – The right type of noodle is recommended to ensure that the pancit tastes authentic as possible. These noodles are tender and have great texture.
- Pork Loin – I recommend to use a lean cut of pork like pork loin for this recipe. Any cheaper cuts like pork shoulder also work. If you don’t eat pork, you can substitute with chicken thighs or chicken breast.
- Shrimp (OPTIONAL) – shrimp adds a nice umami and tender texture to your noodles. Make sure the shrimp is peeled and de-veined before cooking.
- Garlic cloves and white onion – these aromatics provide sweetness and fragrance to your pancit noodles.
- Mixed Vegetables – Authentic pancit includes carrot, cabbage and celery stalks. When cooking the vegetables, make sure to cook them crispy and tender.
- Soy sauce – This adds savoriness to the vegetables. I recommend to add soy sauce and some salt depending on your taste preferences.
- Chicken broth – cooking the noodles in chicken broth gives lots of flavor to the noodles. Using water would make the noodles taste less flavorful (bland honestly).
- Oyster sauce – the base flavor for your dish. Oyster sauce adds sweet, umami and savory flavor in your noodles. If you like more savory, feel free to add more at the end when you’re finished cooking.
- Lime – Freshly squeezed lime at the end of the dish brings so much freshness and depth to the dish. If you have calamansi, tastes ever better! Don’t forget to add this!
Variations
- Make this vegetarian – the proteins can be swapped out and you can use vegetarian broth and vegetarian oyster sauce instead. To make the pancit recipe pescatarian, use shrimp only.
- You may add more vegetables like mushroom and bell pepper to the dish. Just a reminder that authentic pancit recipes doesn’t usually include those ingredients, but it doesn’t mean you can’t do it 😉 The dish will taste delicious regardless!
Directions:
Step 1. Soak noodles for 15-30 minutes in water.
Step 2. While the noodles are soaking, prep your vegetables. Mince garlic cloves and slice your onion. Slice or julienne (thinly sliced) 1 carrot. Slice 2 celery stalks and ¼ cabbage.
PRO TIP: Make sure all the vegetables are uniform in size to ensure even cooking!
Step 3. To prepare the meat, you can use chicken or pork. Thinly slice your pork. Peel and de-vein the shrimp.
Step 4. Heat pan to medium-high heat. Once the pan is hot, add oil. Then add sliced pork and cook for 1 minute. Then add the shrimp (optional) and ½ teaspoon salt. Fry for 1 minute until the shrimp has just turned orange and the pork is browned. Set meat and shrimp aside.
PRO TIP: Tenderize your pork loin by hitting it in cross sections with the back of your knife.
Step 5. Using the same pan on medium heat. Add 1 tablespoon oil. Add garlic and then onions. Saute for one minute. Then, add carrots. Saute for 1 minute, then add cabbage and celery. Saute for 2 minutes. Add 1 tbs soy sauce and ½ teaspoon salt. Cook until the cabbage has softened and set all the vegetables aside.
Step 6. Strain the noodles. Use the same pan and turn on low-medium heat. Add 2 cups of chicken broth and ¼ cup oyster sauce. Then, add noodles.
Step 7. Once the chicken broth has evaporated and cooked down (doesn’t look soupy and should take 5-8 minutes). Stir and add the vegetables and meat. Mix together and if the noodles are looking a little dry (don’t add too much or it will be watery!), gradually add ½ cup chicken broth to the pan.
Step 8. Finally add black pepper to taste and sliced green onions. This is optional, but feel free to add 1 to 2 tablespoon soy sauce, and 1 to 2 tablespoon oyster sauce if you like the dish to be more savory. Hope you enjoy with some freshly squeeze calamansi or lime!
Expert Tips
- Tenderize the pork by pounding the meat on both sides with the back of your knife. Peel and de-vein the shrimp.
- Soak the noodles prior to cooking so they soften up. If you don’t soak them, it will soak up too much of the chicken broth when cooking. The dish will also take longer to cook.
- Be careful not to overcook the meat when first cooking in Step 3 because we are going to cook it again.
Recipe FAQs
This recipe is called Pancit Bihon, which uses thin rice noodles and is typically stir-fried with vegetables, meat, and seasoned with soy sauce and citrus, resulting in a soft, chewy texture and a delicate flavor. Do not get it confused with Pancit Canton. Pancit Canton uses egg noodles, includes similar ingredients, and is seasoned with soy and oyster sauce, giving it a firmer, springier texture and a richer taste. The main difference lies in the type of noodles and the resulting texture and flavor profiles of the dishes. If you’re looking for something like Pancit Canton, check out my Chicken Chow Mein recipe instead.
I recommend using these Golden Bihon noodles below. I bought them at the asian supermarket. If you have a filipino market nearby, even better! They are specifically used for authentic filipino pancit. They are tender and don’t get soggy/hard if cooked properly. If you have lots of leftover noodles, you can also use them in this Chinese Cabbage Stir Fry.
You can place them in the microwave with a damp paper towel to reheat the noodles. They still taste great for leftovers and the noodles don’t get soggy.
You can eat the pancit by itself, but generally, it is served with lumpia (fried egg rolls), some type of protein and rice. I recommend to serving with delicious proteins such as LA Galbi, grilled pork belly, or Japanese Fried Chicken. If you want to serve with egg rolls, try my Crab Rangoon Egg Rolls.
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
More Delicious One Pan Dishes:
Filipino Bihon Pancit
Ingredients
- 1 pack rice noodles soak in water to soften
saute protein
- 1 tablespoon avocado oil
- 1 pork loin (can sub with chicken) thinly sliced
- 5-8 large shrimp (OPTIONAL) peeled and de-veined
- ½ teaspoon salt
saute vegetables
- 1 tablespoon avocado oil
- 3 garlic cloves minced
- ½ white onion sliced
- 1 carrot julienne
- ¼ cabbage sliced
- 2 celery stalks sliced
- ½ teaspoon salt
- 1 tablespoon soy sauce
assemble noodles
- 2 cups chicken broth
- ¼ cup oyster sauce *see notes (add more to taste)
- softened rice noodles
- sauteed vegetables
- sauteed protein
- 1-2 tablespoon soy sauce to taste
- black pepper to taste
garnish
- sliced green onions
- 1 calamansi or lime freshly squeezed
Instructions
Prep Noodles, Vegetables and Protein
- Soak rice noodles for 15-30 minutes in room temperature water.
- While the noodles are soaking, prep your vegetables. Mince 3 garlic cloves. Slice ½ white onion. Julienne (thinly sliced) 1 carrot. Slice 2 celery stalks and ¼ cabbage. Tip: Make sure all the vegetables are uniform in size to ensure even cooking!
- To prepare the meat, you can use chicken or pork. Thinly slice your pork. Tip: Tenderize the pork by pounding the meat on both sides with the back of your knife. Peel and de-vein the shrimp.
- The rice noodles should be soft after you are done prepping the vegetables/meat. Strain the noodles and set aside.
Saute
- Heat pan to medium-high heat. Once the pan is hot, add 1 tablespoon oil. Add sliced pork and cook for 1 minute. Then add the shrimp and ½ teaspoon salt and fry for 1 minute until the shrimp has just turned orange and the pork is browned. Set meat and shrimp aside. Be careful not to overcook the meat because we are going to cook it again.
- Using the same pan on medium heat. Add 1 tablespoon oil. Add garlic and then onions. Saute for one minute. Then, add carrots. Saute for 1 minute, then add cabbage and celery. Saute for 2 minutes. Add 1 tbs soy sauce and ½ teaspoon salt. Cook until the cabbage has softened and set all the vegetables aside.
- Use the same pan and turn on low-medium heat. Add 2 cups of chicken broth and ¼ cup oyster sauce. Then, add noodles. Once the chicken broth has evaporated and cooked down (doesn’t look soupy). Stir and add the vegetables and meat. Mix together and if the noodles are looking a little dry (don’t add too much or it will be watery!), gradually add ½ cup chicken broth to the pan.
- Finally add black pepper to taste and sliced green onions. This is optional, but feel free to add 1 to 2 tablespoon soy sauce, and 1 to 2 tablespoon oyster sauce if you like the dish to be more savory. Hope you enjoy with some freshly squeeze calamansi or lime!
Video
@cookwithdana all i can say about this pancit is that it tastes so homey and lovely ❤️#filipinofood #noodles #foodtiktok #learnontiktok #healthyeats
♬ nhạc nền – RelaxinG MusiC 🎼 – RelaxinG MusiC 🎼
Notes
- Tenderize the pork by pounding the meat on both sides with the back of your knife. Peel and de-vein the shrimp.
- Soak the noodles prior to cooking so they soften up. If you don’t soak them, it will soak up too much of the chicken broth when cooking. The dish will also take longer to cook.
- Be careful not to overcook the meat when first cooking in Step 3 because we are going to cook it again.
Rita says
Made this for a block party, it had to sit in my electric roaster on 150° for 1 1/2 hours. Made exactly as the recipe except for rice noodles instead of cornstarch noodles as couldn’t get them. Turned out fantastic. Some asked for the leftovers.
Will definitely make again.
Dana says
Thanks so much Rita for the kind review!
Alphonse says
Making it tomorrow! May I ask – how many ounces were the packs of noodles? I found true Filipino noodles and they’d re 14oz each pack. I’m tripling the recipe!
Dana says
Hi! I also used 14 ounce noodles ◡̈ This recipe uses 1 pack of noodles. Hope this helps!
-Dana
Annette says
I would have given a 5 star rating but I haven’t made it yet because the first step say “Soke noodles for 15-30” and leaves everyone to speculate whether or not it’s seconds, minutes, hours, or even days which I’ve followed another recipe before and know it’s not hours or days. I just don’t remember if it was seconds or minutes basically making this particular recipe difficult to even get past the first step. You might want to take a look and correct it so people aren’t confused about the timing.
Cook With Dana says
Hi Annette, Sorry about the typo. I corrected the recipe to say 15-30 minutes. Thank you for letting me know.
Kristine S says
An easy recipe to follow. I doubled it, and being that I am slow at slicing and chopping it did take me a while! Hahaha! I found a great recipe for a brown sauce with garlic and ginger which I put on top of the leftovers the following day and it was awesome. Today I saw your suggestion for chili oil. I will try that next time. Great recipe!
Cook With Dana says
Thank you Kristine for trying the recipe ◡̈ Glad you liked it!