# Pancit Bihon (Filipino Rice Noodles with Chicken) > To make pancit bihon, soak 250 g rice vermicelli in cold water for 10 minutes. Saute onion and garlic, cook sliced chicken thighs to 74°C (165°F), then stir-fry carrot, green beans and cabbage. Add chicken stock, soy sauce, oyster sauce and pepper, bring to a boil, and toss in the drained noodles until they absorb the liquid. Serve with green onions and lemon wedges. Source: https://savourrecipes.com/recipe/pancit-bihon Author: Mei Lin Tan | Published: Oct 26, 2026 Categories: Filipino Recipes, Chicken Recipes Collections: Meal Prep Recipes Tags: High Protein, One Pan, Meal Prep, Chicken Thigh, Noodle Pancit is served at almost every Filipino birthday, because the long noodles stand for a long life. Pancit bihon uses thin rice vermicelli that soaks up a savoury mix of chicken stock, soy sauce and oyster sauce as it cooks, with plenty of chicken and crisp vegetables tossed through. It all happens in one wok in about 20 minutes, and a squeeze of calamansi or lemon at the table brightens every bite. ## Key facts - Prep time: 20 mins - Cook time: 20 mins - Total time: 40 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: Filipino - Method: Stir-frying - Calories: 470 per serving ## Ingredients - 250 g dried thin rice vermicelli, labelled bihon or rice sticks - 400 g boneless, skinless chicken thighs, thinly sliced - 3 tbsp soy sauce, divided - 2 tbsp vegetable oil - 1 medium onion, thinly sliced - 4 cloves garlic, minced - 1 carrot, cut into thin matchsticks - 100 g green beans or snow peas, sliced on the diagonal - 2 cups shredded green cabbage - 1 celery stalk, thinly sliced (optional) - 750 ml low-sodium chicken stock, 3 cups - 1 tbsp oyster sauce - 1/2 tsp ground black pepper - 3 green onions, thinly sliced - 4 calamansi, or 1 lemon, cut into wedges, for serving ## Equipment - Wok or large deep skillet - Large bowl for soaking - Colander - Tongs ## Instructions 1. **Soak the noodles.** Put the rice vermicelli in a large bowl, cover with cold water and soak for 10 minutes, until soft and pliable but not mushy. Drain well in a colander. If the strands are very long, cut through them a few times with kitchen scissors so they are easier to toss. 2. **Season the chicken.** While the noodles soak, toss the sliced chicken with 1 tbsp of the soy sauce in a bowl. 3. **Cook the chicken.** Heat the oil in a wok or large deep skillet over medium-high heat. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant and softened. Add the chicken and cook, stirring, for 5-6 minutes until it is browned in spots and reaches 74°C (165°F) in the thickest piece. 4. **Add the vegetables.** Add the carrot, green beans, cabbage and celery and stir-fry for 2 minutes, until the cabbage just starts to wilt but everything is still crisp. If you like your vegetables crunchy, lift out about half of them onto a plate to add back at the end. 5. **Simmer the sauce.** Pour in the chicken stock, the remaining 2 tbsp soy sauce, the oyster sauce and pepper. Bring it to a boil. 6. **Toss in the noodles.** Add the drained noodles and toss constantly with tongs over medium-high heat for 5-7 minutes, until they have absorbed almost all of the liquid and are tender. If they are still firm when the pan is dry, add a splash more stock or water and keep tossing. Return any reserved vegetables and taste for soy sauce and pepper. 7. **Serve.** Pile the pancit onto a platter, scatter with the green onions and serve with calamansi or lemon wedges for squeezing over. ## Tips - Soak the vermicelli in cold water, not hot. Bihon finishes cooking in the stock, and pre-softening it in hot water makes it break up and turn mushy. - Keep tossing once the noodles go in. Rice vermicelli sticks to the pan as the liquid disappears. - Thigh meat stays juicy in a stir-fry. If you use chicken breast, slice it thinly and take it off the heat as soon as it reaches 74°C (165°F). - Calamansi is a small, sour Filipino citrus. Lemon is the closest substitute; lime works too. ## Variations - Add 150 g peeled shrimp with the vegetables and cook until pink and opaque, about 2 minutes. - Add slices of Chinese sausage (lap cheong) with the onion for a sweet, smoky flavour. - Pancit canton: swap the rice vermicelli for 250 g dried flour sticks (canton noodles), which cook directly in the boiling stock without soaking. - Make it a mix called bihon-canton by using half rice vermicelli and half canton noodles. ## Storage - Fridge: Keep in airtight containers for up to 4 days. - Freezer: Freeze for up to 2 months. The noodles soften a little after thawing; thaw overnight in the fridge. - Reheat: Reheat in a skillet or wok with a splash of stock or water for 3-4 minutes, tossing, until steaming hot. Or microwave, covered, with a spoonful of water, stirring halfway. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 470 | 27 g | 61 g | 12 g | ## Frequently asked questions ### What is the difference between pancit bihon and pancit canton? Pancit bihon is made with thin rice vermicelli, which is soaked first and then absorbs the stock. Pancit canton uses thicker wheat-and-egg noodles that cook straight in the sauce, so it is chewier and a little richer. ### Why is pancit served at birthdays? Long noodles are a symbol of long life in Filipino and Chinese tradition, so pancit is served at birthdays and New Year. Cutting them too short is considered bad luck by some families, although scissors make them much easier to toss. ### Is pancit bihon gluten-free? The rice noodles are gluten-free, but regular soy sauce and most oyster sauces contain wheat. Use tamari and a gluten-free oyster sauce if you need a gluten-free pancit. ### Can I make pancit ahead of time? Yes. Pancit keeps for up to 4 days in the fridge and reheats well with a splash of stock, which makes it good for meal prep and parties. Add the green onions and lemon just before serving. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.