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Filipino Chicken Pancit Bihon

Filipino Chicken Pancit Bihon

This classic filipino noodle dish combines tender chicken, rice vermicelli, crisp vegetables, and a savory soy-citrus sauce. It is a festive, family-style dinner that cooks quickly once the ingredients are prepared.

Prep: 25 min · Cook: 25 min · Total: 50 min · Serves: 6

Ingredients

  • 1 medium yellow onion (thinly sliced)
  • 3 tbsp low-sodium soy sauce
  • 4 cloves garlic (minced)
  • 3 cups green cabbage (thinly sliced)
  • 1 tsp fish sauce
  • 0.5 tsp freshly ground black pepper
  • 1 lb boneless skinless chicken thighs (thinly sliced)
  • 1 cup snow peas (trimmed)
  • 8 oz bihon rice vermicelli noodles (dry)
  • 3 each green onions (thinly sliced)
  • 1 tbsp oyster sauce
  • 2 tbsp neutral oil
  • 2 cups low-sodium chicken broth
  • 6 wedges calamansi or lemon wedges (for serving)
  • 2 stalks celery stalks (thinly sliced)
  • 2 medium carrots (julienned)

Instructions

  1. Place the 8 oz dry bihon rice vermicelli noodles in a large heatproof bowl, cover them with warm tap water, and soak them for 8-10 minutes until flexible but still slightly firm in the center; drain well in a colander and set beside the stove.
  2. Pat the 1 lb thinly sliced boneless skinless chicken thighs dry with paper towels on a separate cutting board, keeping the raw poultry away from the vegetables, then wash your hands, knife, board, and any surfaces that touched the chicken with hot soapy water.
  3. Whisk the 2 cups low-sodium chicken broth, 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, and 0.5 tsp freshly ground black pepper in a 4-cup liquid measuring cup until the sauce is evenly combined.
  4. Heat 1 tbsp neutral oil in a 12-inch wok or large deep skillet over medium-high heat until shimmering, about 1 minute.
  5. Add the sliced chicken to the hot wok in a single layer and cook, stirring every 30-45 seconds with a heatproof spatula, for 5-6 minutes until lightly browned and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).
  6. Transfer the cooked chicken to a clean plate with tongs, cover it loosely with foil, and keep it warm while you cook the vegetables; do not place cooked chicken on any plate that held raw chicken.
  7. Add the remaining 1 tbsp neutral oil to the same wok over medium-high heat, then add the 1 medium thinly sliced yellow onion and cook for 2 minutes until the edges begin to soften and turn translucent.
  8. Add the 4 minced garlic cloves to the wok and stir constantly for 30 seconds until fragrant but not browned.
  9. Add the 3 cups thinly sliced green cabbage, 2 julienned medium carrots, and 2 thinly sliced celery stalks to the wok, then stir-fry over medium-high heat for 4-5 minutes until the cabbage wilts slightly and the carrots are crisp-tender.
  10. Pour the broth-soy sauce mixture into the wok, scrape the bottom with the spatula to loosen browned bits, and bring the liquid to a steady simmer over medium-high heat, about 2 minutes.
  11. Add the drained bihon noodles to the simmering liquid and toss with tongs for 5-7 minutes until the noodles absorb most of the sauce and become tender but not mushy.
  12. Return the cooked chicken and any accumulated juices to the wok, add the 1 cup trimmed snow peas, and toss over medium heat for 2-3 minutes until the snow peas are bright green and the chicken is hot throughout.
  13. Remove the wok from the heat, fold in the 3 thinly sliced green onions, and let the pancit stand for 2 minutes so the noodles finish absorbing the sauce and separate easily with tongs.
  14. Transfer the pancit to a large serving platter, arrange the 6 calamansi or lemon wedges around the noodles, and serve hot with extra citrus squeezed over each portion.

Nutrition (per serving)

  • Calories: 384
  • Protein: 24 g
  • Fat: 10 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 742 mg

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