Pancit is super delicious, simple, and easy to make with rice noodles, vegetables, and some protein. I love to share with you a quick and simple way to cook my all-time favorite traditional Filipino noodle dish. This budget-friendly stir-fry noodle recipe is easy to prepare at home.
Pancit. Pancit bihon is a traditional Filipino noodle dish that is made of rice noodles or rice vermicelli. Pancit is one of the all-time favorite recipes of so many Filipinos including myself because of it’s simplicity, unique flavor and delicious taste. Pancit bihon is always present during birthday parties and other occasions in the Philippines.
There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingredients. Most pancit dishes are served with calamansi or lemon for some tangy and sour taste but this is optional. In this recipe, I am going to share with you one of the methods I usually use to cook pancit bihon. Remember, there is no right or wrong method of cooking this dish, I am going show you how.
Pancit is also cost-effective when you are on a tight budget and you want to feed a crowd. I brought this to a lot of parties and neighborhood potlucks. The rice noodles double their size when cooked in liquid. However, you don’t want to overdue your liquid or it will turn into mushy noodles. Adding in some vibrant vegetables such as carrots, belle pepper, and cabbage will make it even better. We typically add meat or seafood as protein too.
INGREDIENTS AND SUBSTITUTION NOTES
- Cooking oil – Any neautral cooking oil such as avocado oil, olive oil or vegetable oil.
- Pork – I use pork shoulder that sliced thinly or about 1 inche long and 1/4 wide. You can use other types of meat such as beef or chicken, seafoods like shrimp or squid or tofu.
- Pancit Bihon – Also known as vermicelli rice noodles. You can easily find these at Asian grocery stores or Supermarket.
- Onion and Garlic – For aromatics and flavors.
- Vegetables – I am using bell pepper (any color is perfect), cabbage, and carrot. Slicing them thinly similar to match sticks for or julienned for our vegetables are great. The more variety the better and more vibrant our dish will become.
- Broth or water – To cook the rice noodles, we need liquid. If you pre-soak your rice noodles, you only need 2 cups to continue cooking it in heat.
- Soy Sauce and Oyster Sauce – Delicious seasonings that adds color and more flavor.
- Salt and Black Pepper – To taste accordingly.
- Lemon – Calamansi is an authentic to serve pancit with. But lemon or lime is just fine.
- Green Onion – For garnish (optional but highly recommended) You can also garnish pancit bihon with spring onions, scallions, or cilantro.
STEP-BY-STEP INSTRUCTIONS
- Heat cooking oil in a wok over medium-high heat. Sauté garlic and onion until translucent. Make sure you can smell the aroma from garlic and onion.
- Add in your pork and cook in medium heat for about 7-10 minutes or until it is golden brown.
- Stir fry your cabbage, carrots and bell pepper for 2-3 minutes.
- Pour soy sauce and oyster sauce and mix well to combine. Add in water or broth and submerge rice noodles. Cover the wok and turn to medium heat to cook the rice noddles until it soften. Stirring occasionaly to make sure everything is well combined and water has been absorbed. Adjust your salt and pepper to taste.
Garnish with green onion and drizzle lemon juice on top. Serve and enjoy!
FREQUENTLY ASKED QUESTIONS
Pancit can be eaten hot or cold. It is delicious, tasty and flavorful hot, cold or even at room temperature.
Pancit is a dish that has most of its calories coming from carbohydrates and proteins so it can actually be a great meal to eat when dieting. It is filling and satisfying. Especially when made at home, pancit can be customized to be very optimal for weight maintenance and a healthy diet. I stop labeling food and eat everything moderately in a balance diet.
Adding too much liquid makes it soggy. If you already soaked your noodles in water before cooking, you don’t need too much liquid. Just about 2 cups of liquid to continue cooking this dish is perfect. Don’t worry if this happened, cook your dish for a few more minutes until the liquid evaporate completely.
Yes. If you are vegan or plat-based eater, I recommend tofu as a meat substitute or you can totally skip it. Check out this vegan pancit recipe.
Why Do We Like This Pancit Bihon Recipe?
Pancit Bihon is what we have been making all the time specially every occasions in Philippines because it is very easy to make and always a crowd-pleaser. It is not complicated and a very forgiving dish since you can tweak this recipe and make your variations.
Pancit Bihon is a budget-friendly dish to bring to any parties or potlucks and can make ahead of the time. I can chop all my vegetables the night before then store in the fridge and cook pancit the next morning.
STORAGE AND REHEATING TIPS
Refrigerator – Once it is cool down completely, store in an air-tight container in the fridge for up to 3-5 days. Reheat in the microwave or stovetop until warmed through.
Freeze – Store any leftovers in an air-tight container in the freezer for up to 2-3 months. To thaw, just place in your fridge for 12 hours to overnight. To reheat, just microwave or heat in a skillet until warmed enough.
Other Recipes You Might Like
Pancit Bihon Recipe (quick and easy)
Equipment
- 1 Wok
Ingredients
- 2 tablespoon cooking oil
- 4 cloves minced garlic
- 1/2 large thin sliced yellow onion
- 1/2 pound pork shoulder sliced thinly
- 8 ounces rice noodles (pancit bihon)
- 1/2 large green cabbage (chopped thinly)
- 1 large julienned carrot
- 1/2 large thin sliced bell pepper
- 2 tablespoon oyster sauce
- 1/4 cup soy sauce
- 4 cups water or chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices calamansi or lemon
- 1/2 cup green onion for garnish (optional)
Instructions
- Heat cooking oil in a wok over medium-high heat. Sauté garlic and onion until translucent.
- Add in your pork and cook in medium to high heat for about 7-10 minutes or until it turn golden brown.
- Stir fry your cabbage, carrots and bell pepper for 2-3 minutes in medium to high heat.
- Pour soy sauce and oyster sauce and mix well to combine. Add in water or broth and submerge rice noodles in. Cover the wok and turn to medium heat to cook the rice noodles until it absorbed most of the water. Stirring frequently to make sure everything is well combined and the noodles are soften. Adjust your salt and pepper to taste accordingly. Garnish with green onion with lemon juice on the side. Serve and enjoy!
Your recipe is so beautiful, colorful and delicious. I love making it for the parties and pot luck.
Thanks Jamm for dropping by and I am very happy to hear that you make this for different occasions.