Pancit Recipe Filipino Style with Chicken and Vegetables

Filipino-style pancit bihon is a savory noodle dish made with thin rice noodles, chicken, cabbage, carrots, and a light soy-and-citrus seasoning. The noodles soak up flavorful broth as they cook, making this a satisfying one-pan meal that is easy to adapt; family and regional versions vary in their vegetables, proteins, and seasonings.

Ingredients

8 oz (225 g) dried bihon rice vermicelli or thin rice sticks
1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into thin, bite-size strips
2 tablespoons (30 ml) neutral cooking oil
1 medium yellow onion, about 1 cup (150 g), thinly sliced
3 garlic cloves, about 1 tablespoon (10 g), finely minced
1 medium carrot, about 1 cup (120 g), cut into thin matchsticks
3 cups (720 ml) low-sodium chicken broth, plus up to ½ cup (120 ml) extra if needed
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) fish sauce, optional but traditional in many versions
½ teaspoon (2.5 ml) freshly ground black pepper
3 cups (210 g) finely sliced green cabbage
1 cup (100 g) trimmed green beans, cut diagonally into short pieces
4 scallions, about ½ cup (25 g), thinly sliced
2 tablespoons (30 ml) calamansi juice, or 1 tablespoon (15 ml) lemon juice mixed with 1 tablespoon (15 ml) lime juice
1 medium lemon, cut into wedges, for serving
¼ cup (10 g) chopped fresh cilantro, optional, for garnish

Instructions

Soak the noodles and prepare the vegetables. Place the dried bihon in a large bowl and cover with cool water. Soak for about 8 minutes, or until the strands bend without breaking but still feel a little firm. Drain well and set aside; do not leave the noodles sitting in water, since they continue to soften. While they soak, slice the onion, garlic, carrot, cabbage, green beans, and scallions. Measure the broth and seasonings so they are ready beside the stove. This combined prep takes about 25 minutes, including the soaking time.
Brown the chicken. Heat the oil in a large wok or deep, wide skillet over medium-high heat. Add the onion and cook for about 2 minutes, stirring until it begins to soften. Stir in the garlic for 30 seconds, then add the chicken in a single layer. Cook for about 7 minutes, turning the pieces so they brown on several sides. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for chicken is 165°F (74°C). If a piece is not there yet, keep cooking and check again. Avoid crowding the pan; if necessary, brown the chicken in two batches.
Season the chicken and cook the firm vegetables. Pour in the soy sauce and fish sauce, if using, and add the black pepper. Stir for about 1 minute to coat the chicken. Add the carrot and green beans and cook for 2 minutes, stirring often. The vegetables should begin to soften while keeping some bite; they will cook further when the noodles go in.
Add broth and noodles. Pour in the 3 cups of chicken broth and bring it to a lively simmer. Add the drained noodles, spreading them across the pan, then turn and lift them gently with tongs so they absorb the seasoned broth. Cook for about 5 minutes, tossing every minute or so. If the pan becomes dry while the noodles are still firm, add the extra broth a few tablespoons at a time. The goal is tender, separate strands rather than a pool of liquid at the bottom.
Finish with cabbage and scallions. Add the cabbage and half of the scallions. Toss for about 3 minutes, until the cabbage has wilted and the noodles are tender but not mushy. Taste a strand and adjust with a little more soy sauce or black pepper if needed. If the noodles still have a firm center and the pan is dry, splash in a little broth and toss for another minute. Remove the pan from the heat and fold in the calamansi juice, or the lemon-lime mixture.
Garnish and serve. Let the pancit stand for 2 minutes so the last bit of broth settles into the noodles. Loosen the strands with tongs, scatter over the remaining scallions and cilantro if desired, and serve hot with lemon wedges. Put extra citrus on the table so each person can brighten their portion to taste.

Tips

Use the noodle texture as your guide. Bihon brands differ in thickness, so soaking times and broth absorption can vary. Start checking early, keep extra broth nearby, and stop cooking as soon as the strands are tender. Over-soaked or overcooked bihon can turn sticky and break apart.
Keep the pan broad and avoid overfilling it. A wok or wide skillet lets the noodles meet the broth and seasoning evenly. If your pan is small, cook the chicken first, then toss the noodles and vegetables in two batches before combining everything.
Adjust salt gradually. Low-sodium broth gives you more control, while regular broth, soy sauce, and fish sauce can all add salt. Taste after the noodles absorb the liquid before adding more soy sauce. If the finished pancit tastes too salty, toss in a little extra unsalted broth and a squeeze of citrus.
Choose a citrus substitute that suits your pantry. Calamansi has a fragrant, tart flavor and is sold frozen or bottled in some Asian grocery stores. Fresh lemon-lime juice is a practical substitute; lemon alone works too, but tastes less floral and slightly different.

Serving Suggestions

Serve pancit bihon as a main dish in generous bowls or as part of a Filipino-style spread. It pairs well with lumpia, grilled or roasted meat, or a simple plate of sliced tomatoes and cucumber. Since the noodles are filling and already contain vegetables, a crisp, lightly dressed salad is enough to round out a weeknight meal. Add lemon wedges at the table rather than squeezing citrus over the whole pan; that keeps the noodles from becoming overly sharp and lets everyone season their own serving.

For a potluck or shared meal, transfer the noodles to a warm serving platter and garnish just before setting them out. Keep the platter covered between servings so the top layer does not dry out. Pancit is also commonly enjoyed at celebrations, but it works just as well as a practical dinner that can be portioned for lunch the next day.

Variations

Make it with shrimp. Replace some or all of the chicken with peeled, deveined shrimp. Cook the chicken as directed if keeping both proteins; add the shrimp near the end and cook until opaque and firm, checking that it reaches 145°F (63°C) with a food thermometer. Shrimp cook quickly, so adding them too early can make them rubbery.

Use pork or tofu. Thinly sliced pork loin can stand in for chicken; cook whole cuts of pork to 145°F (63°C) and let them rest for 3 minutes before serving. For a meat-free version, use firm tofu and vegetable broth. Brown the tofu first, then set it aside while you cook the vegetables and noodles, folding it back in at the end so it holds its shape.

Change the vegetables or noodles. Snow peas, celery, sliced bell pepper, or thinly sliced mushrooms can replace some of the cabbage or green beans. Keep the total vegetable amount close to the recipe so the noodles still have room to toss. Pancit canton uses wheat noodles rather than rice bihon and needs a different cooking approach; follow the package directions and add broth gradually because wheat noodles absorb liquid differently.

Make the seasoning your own. For a brighter finish, add more calamansi or lemon at the table. For deeper savory flavor, use the optional fish sauce, but reduce the soy sauce slightly if you are sensitive to salt. A small pinch of sugar is sometimes used to balance sharp citrus or salty seasoning, though it is not necessary for a good batch.

Storage and Reheating

Refrigerate leftover pancit within 2 hours of cooking in a shallow, airtight container. It keeps for 3 to 4 days in the refrigerator. The noodles will firm up as they chill, and some strands may cling together; that is normal. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best texture. Thaw overnight in the refrigerator before reheating.

To reheat a portion on the stove, place it in a skillet with 1 to 2 tablespoons (15 to 30 ml) of water or broth per serving. Cover and warm over medium-low heat, tossing gently until steaming hot throughout. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the middle with a food thermometer. Add citrus after reheating, since its fresh flavor is best added at the end. Avoid reheating the same portion repeatedly, which can dry out the noodles.

Frequently Asked Questions

What is the difference between pancit bihon and pancit canton?
Pancit bihon is made with thin rice vermicelli, while pancit canton uses thicker wheat-based noodles. They are both Filipino noodle dishes, and recipes vary, but the noodle type changes the texture and how much liquid the dish needs. This recipe is for bihon, so use rice noodles for the stated soak and broth method.

Do I have to soak bihon noodles before cooking?
For this method, yes: a brief cool-water soak makes the strands flexible and helps them cook evenly in the pan. Check the package because brands vary; some noodles call for a shorter soak. Drain them as soon as they bend easily but still feel firm, and do not boil them separately unless the package specifically directs you to.

Can I make pancit ahead of time?
You can prepare the sliced vegetables, measured seasonings, and broth a day ahead and keep them covered in the refrigerator. For the best noodle texture, cook the pancit shortly before serving. If you do make the full dish ahead, cool and refrigerate it promptly, then reheat it gently with a splash of broth and bring leftovers to 165°F (74°C).

Why did my pancit turn mushy or clump together?
The noodles may have soaked too long, absorbed too much liquid, or stayed in the hot pan after becoming tender. Soak only until flexible, drain well, and add extra broth in small amounts instead of pouring it all in automatically. Toss gently and take the pan off the heat as soon as the noodles are tender; a brief rest is enough.

Can I leave out fish sauce?
Yes. Fish sauce is optional here and adds a savory, slightly briny depth, but the pancit will still taste good with soy sauce, broth, garlic, and citrus. If you omit it, taste the dish near the end and add a little more soy sauce only if needed, since the broth may already provide plenty of seasoning.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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