Filipino Pancit Bihon, Prep 40 min - Cook 30 min - Serves 6

Filipino Pancit Bihon,
Prep 40 min - Cook 30 min - Serves 6



Pancit is a Filipino noodle dish (the word “pancit,” sometimes spelled pansit, translates to noodles). It’s derived from the Hokkien term, “pian e sit,” which means “something cooked fast” and arrived in the Philippines during our extensive trading with China, which began as early as 9th century AD. (Fun fact: The oldest Chinatown in the world is also found in Manila, Philippines, and was established in the 1500s.) 

The most common Filipino noodle dish people often refer to is pancit bihon, a stir-fried noodle dish packed with a medley of vegetables, like cabbage, carrots, and snow peas, and often made with either pork or chicken In most Filipino households like mine, pancit symbolized longevity and good fortune, so we often eat it during birthdays and Christmas parties. When I was growing up I always associated pancit with celebrations, but as I’ve gotten older I’ve started making it a part of my meal rotation. It’s simple and hearty while not being heavy, which makes it a perfect dish for any season. 

Key Ingredients in Filipino Pancit Bihon

• Cornstarch noodles: The Super Q brand works well. 

• Soy sauce: Adds umami and deepens the color of the noodles. I like to use Silver Swan, but any brand works.

• Toasted sesame oil: While not traditional, this version uses toasted sesame oil to add nuttiness and a layer of complexity, without being overpowering. 
  
  

How to Make Filipino Pancit Bihon

1. Cook the noodles. Soak the noodles in boiling water until softened, then drain and set aside.

2. Cook the chicken. Brown the bottom of the chicken and season with salt, then set aside.

3. Sauté the vegetables. Stir-fry the onions, garlic, carrots, cabbage, and snow peas together until crisp-tender.

4. Add the noodles and chicken. Season with soy sauce and more grinds of black pepper to taste. Stir-fry until combined. 

5. Add half of the sliced scallions. Stir-fry for another minute, then serve with lime wedges on the side.

Helpful Swaps

• Swap the cornstarch noodles with thin mung bean vermicelli noodles or thin glass noodles.

• Use tamari instead of soy sauce to make it gluten-free.

• Swap the chicken for thin strips of pork belly (and skip the oil entirely).

• Use thinly sliced green beans instead of snow peas.

• Use a neutral oil like avocado, canola, or vegetable oil if you don’t have toasted sesame oil. You might miss the extra flavor it provides, but you can still make this dish. 

• Make it vegan by frying extra-firm tofu instead of chicken