Chicken Pancit Bihon

Pancit bihon is a classic Filipino dish that is a combination of bihon (rice stick) noodles, meat or seafood (or none of that ), and vegetables. As you can see by the parentheses, this dish is versatile, customizable, and likely unique to every cook’s interpretation and execution.

The basic ingredients are the same, but there are all sorts of fun changes you can make each time you make pancit. You could use Chinese sausage and/or shrimp, add green beans instead of snow peas, or experiment a bit with the level of heat by adding thai chilis or serrano peppers. It’s not traditional for pancit to be spicy, but who says we always have to follow the rules? It’s your pancit, after all. 


1 8 oz. package of bihon noodles or rice sticks 

1 lb. chicken breasts

1 Tbsp. vegetable oil

1 onion, finely chopped

3 cloves of garlic, minced

1 c. shredded cabbage

1 c. snap peas or snow peas

½ c. shredded carrots

3 green onions, chopped

Salt and pepper

Lemon wedges


3 c. chicken broth

1 Tbsp. dark soy sauce

3 Tbsp. soy sauce

1 Tbsp. oyster sauce

2 tsp. sugar

Mix together all of the sauce ingredients in a bowl and set aside.

Heat the oil over medium high heat in a wok or large skillet. Cook the chicken until it is lightly browned and cooked through. Season with salt and pepper. Add the onion and garlic and cook for 2 minutes. Add the cabbage, peas, and carrots and cook until they’re a little bit tender, about 3 minutes. 

Add the sauce and dried noodles to the wok. Allow the noodles to cook in the sauce, stirring frequently, until they are cooked. This will take about 3-5 minutes. Feel free to add more broth if there’s not enough liquid to cook the noodles. Continue cooking until the noodles are tender and most of the liquid has evaporated. The noodles should be a bit saucy, but not soupy or dry. Season with additional soy sauce, if desired, and serve with lemon wedges and topped with green onions.

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