Easy Chicken Pancit Bihon Recipe

This is my go-to, no-fuss version of pancit bihon — Filipino rice noodles tossed with shredded chicken, crisp veggies, soy-savory sauce, and a little citrus brightness. It’s noodle comfort food that isn’t fussy, feeds a crowd, and plays nice with whatever odd veggies are lurking in the fridge. Do it on a weeknight, bring it to a potluck, or pretend you meal-prepped like a domestic goddess for two minutes.

My husband loooooooves this one. He’ll request it after a long day like it’s therapy; he calls it “the noodle that forgives me.” The kids pile on chopped green onions like confetti and always fight over the lemon wedges. I once tried to make it “fancy” with some hotel-level garnish and he dumped it in his bowl and said, “Babe, don’t overthink happiness.” So now I keep it simple — shredded chicken, tangy sauce, quick stir — and the family is happy, which is really the point.

Kitchen Talk

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This is the recipe that taught me how to multitask badly and still feed people. I usually start the chicken while I chop veg with one eye on the noodle package because rice noodles have zero chill — over-soak and they turn to mush, under-soak and you get clumpy sadness. I once caramelized the garlic because I was scrolling on my phone and forgot to stir; it added a weirdly pleasant nuttiness, so I chalked it up as an accident that worked. Also: a hot, roomy pan is the secret so everything sears instead of steams.

Shopping Tips

– Grains/Pasta: Buy good-quality bihon (rice vermicelli) — thinner rice noodles cook fast; check the package for soaking instructions.
– Protein: Rotisserie chicken is a beautiful shortcut here; if buying raw, thighs shred more tenderly than breasts.
– Vegetables: Carrots, cabbage, and green beans are classic; pick crisp, firm produce so they don’t go mushy in the stir-fry.
– Fats & Oils: Use a neutral oil with a high smoke point (canola, peanut), or a touch of sesame oil for flavor but add it at the end.
– Spices: Keep soy sauce, fish sauce (optional), and a lemon or calamansi handy — they’re the flavor backbone.

Prep Ahead Ideas

– Shred the chicken and store it in an airtight container in the fridge up to 2 days ahead; it’s one less step when you’re tired.
– Slice carrots, shred cabbage, and chop onions and garlic the night before; keep them in separate containers or zip bags so nothing gets soggy.
– Pre-measure the sauce into a small jar and shake — then pour and go when the pan’s hot. Saves time and reduces brain fog.
– Use shallow containers for cooling before refrigerating so leftovers chill faster and stay safer.

✔Time-Saving Tricks

– Use rotisserie chicken or leftover roast chicken to skip poaching/shredding time.
– Swap fresh veg for a frozen stir-fry mix in a pinch; it saves chopping and still tastes fine.
– Soak the rice noodles while you chop to stagger steps — they’ll be ready right when the veggies are done.
– One large skillet or wok means fewer dishes; cook on high heat and keep everything moving.

✔Common Mistakes

– Over-soaking noodles: they’ll fall apart in the pan. If they get too soft, rinse with cold water and try to rescue with a quick sear in a hot pan.
– Adding sauce too early: it can make the whole dish watery. Wait until most liquid has reduced, then toss the noodles in.
– Crowding the pan: if your pan is small, work in batches — veggies should have a little color, not steam into sadness.
– Underdressed noodles: taste as you go. I once assumed the sauce was enough and served a bland pan; a splash more soy or lemon fixed it instantly.

What to Serve It With

– A simple green salad with a tangy vinaigrette to cut the richness.
– Pan-fried tofu or lumpia for more crunch and protein.
– Vinegar-dipped sliced cucumbers or atchara (pickled papaya) for a Filipino touch.
– Fried egg on top for breakfast-next-day indulgence.

✔Tips & Mistakes

– Use a hot pan and stir constantly — that quick sear is texture gold.
– Salt in stages: a little while cooking, then finish and adjust after the noodles are in.
– If the sauce is too thin, simmer it down in the pan before adding noodles.
– If it’s too salty, squeeze citrus or add a touch of sugar to balance.

✔Storage Tips

Leftovers keep well in an airtight container in the fridge for 3–4 days. Reheat in a skillet with a splash of water or broth to loosen the noodles; microwave works in a pinch but can make rice noodles gummy. Cold pancit is not a crime — tell yourself it’s noodle salad for breakfast and eat it proudly. If you freeze it, expect a softer texture; I prefer fresh or refrigerated.

✔Variations and Substitutions

– Swap chicken for shrimp or pork for a different protein vibe — just adjust cook times.
– Tamari works for gluten-free; use low-sodium versions if you’re watching salt.
– No cabbage? Use bok choy, napa, or extra carrots and beans — it’s forgiving.
– Want it spicy? Add sliced chiles or a spoonful of sambal oelek while stir-frying.
– Tried adding a splash of oyster sauce once; it was richer and delicious — use sparingly.

Frequently Asked Questions

Easy Chicken Pancit Bihon Recipe

This quick chicken pancit bihon is a light, savory rice noodle stir-fry loaded with vegetables. It’s weeknight-fast, family-friendly, and full of classic Filipino flavor.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 5

Ingredients

 

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Main Ingredients

• ▢ 10 oz dry rice stick noodles (bihon) soak before cooking
• ▢ 1 lb boneless skinless chicken thighs, thinly sliced
• ▢ 2 tbsp neutral cooking oil
• ▢ 1 cup sliced yellow onion
• ▢ 2 tsp minced garlic
• ▢ 1 cup matchstick carrots
• ▢ 0.5 cup sliced celery
• ▢ 3 cup shredded green cabbage
• ▢ 1 cup snow peas, trimmed optional but adds crunch
• ▢ 0.5 cup sliced green onions for topping

Sauce & Seasoning

• ▢ 2.5 cup low-sodium chicken broth
• ▢ 3 tbsp soy sauce
• ▢ 1.5 tbsp oyster sauce
• ▢ 1 tsp fish sauce adds depth
• ▢ 1 tbsp fresh lemon juice calamansi works too
• ▢ 1 tsp granulated sugar
• ▢ 0.5 tsp ground black pepper
• ▢ 0.5 tsp fine salt to taste

Instructions

Preparation Steps

• Soak the rice noodles in warm water until pliable, 8–10 minutes. Drain well.
• Whisk broth, soy sauce, oyster sauce, fish sauce, lemon juice, sugar, pepper, and salt in a bowl.
• Heat oil in a large wok over medium-high heat. Sear chicken until lightly browned, 4–5 minutes. Transfer out.
• Sauté onion in the same wok until translucent, 2 minutes. Stir in garlic and cook 30 seconds.
• Add carrots and celery. Stir-fry until crisp-tender, about 2 minutes.
• Toss in cabbage and snow peas. Cook until just wilted, 1–2 minutes.
• Return chicken to the wok. Pour in the sauce and bring to a lively simmer.
• Add drained noodles. Toss constantly until noodles are tender and most liquid is absorbed, 3–5 minutes.
• Fold in green onions. Adjust seasoning and serve hot.

Notes

For a party-style pancit, add a handful of shrimp during the chicken step or swap cabbage with baby bok choy. Leftovers keep up to 3 days chilled; reheat with a splash of broth to loosen the noodles.

This recipe is an original creation inspired by classic Easy Chicken Pancit Bihon Recipe flavors. All ingredient ratios and instructions are independently developed.