Pancit Bihon Guisado Recipe: Easy Filipino Noodle Stir Fry

Name: Pancit Bihon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Filipino
Ingredients: – 1 lb pancit bihon (rice noodles); – 1/2 lb pork, thinly sliced; – 1/2 lb cooked chicken, deboned and thinly sliced; – 1/8 lb snow peas; – 1 cup carrot, sliced; – 1/2 small cabbage, chopped; – 1 cup finely chopped celery leaves; – 1 onion, chopped; – 1/2 tbsp minced garlic; – 2 teaspoons chicken powder; – 5 tbsp soy sauce; – 3 to 4 cups water; – 3 tbsp cooking oil

By:

Paisley Rose

Published:

April 1, 2026

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Why You’ll Love This Pancit Bihon

Ease of preparation: This pancit bihon recipe comes together with simple steps like soaking the bihon noodles, sautéing aromatics, then simmering and stir-frying until everything is evenly coated.
Busy-day friendly: With about 15 minutes of prep time and roughly 40 minutes of cooking, you can still make a satisfying Filipino noodle stir fry on a weekday.
Health-forward balance: You get protein from pork and cooked chicken plus fiber and micronutrients from cabbage, carrots, celery leaves, and snow peas.
Versatile serving options: It tastes great with sides like white bread, lumpiang shanghai, or a squeeze of calamansi for a tangy balance, so it works for potlucks and family dinners alike.
Distinctive savory flavor: Garlic, onion, chicken powder, soy sauce, and a touch of simmered water create an umami sauce that clings to the rice stick noodles.

Pancit Bihon is a popular Filipino noodle dish made from rice stick noodles known as bihon. It is commonly served during special occasions and enjoyed with sides like white bread, lumpiang shanghai, or a squeeze of calamansi for a tangy balance.

Recipe Snapshot	What to Expect
Primary dish	Pancit Bihon Guisado (filipino pancit)
Cook style	Stir-fry and simmer method
Flavor profile	Garlicky, savory, lightly tangy with calamansi
Traditional sides	Calamansi, white bread, or fried spring rolls

Jump to:

Why You’ll Love This Pancit Bihon
Essential Ingredients for Pancit Bihon
Main Ingredients
Special Dietary Options
How to Prepare the Perfect Pancit Bihon: Step-by-Step Guide
Prep and Mise en Place
Step-by-Step Cooking Instructions
Timing Tips for Noodle Success
What Makes This Filipino Noodle Stir Fry Feel “Right”
Serving Ideas (Traditional and Everyday)
Dietary Substitutions to Customize Your Pancit Bihon
Protein and Main Component Alternatives
Vegetable, Sauce, and Seasoning Modifications
Mastering Pancit Bihon: Advanced Tips and Variations
Pro cooking techniques
Flavor variations
Presentation tips
Make-ahead options
How to Store Pancit Bihon: Best Practices
Refrigeration
Freezing
Reheating
Meal prep considerations
FAQs: Frequently Asked Questions About Pancit Bihon
What is pancit bihon?
Where did pancit bihon originate?
How do you make pancit bihon at home?
What should you serve with pancit bihon?
How do you store and reheat pancit bihon?
Pancit Bihon
Ingredients
Instructions
Last Step:
Notes
Nutrition
Did you make this recipe?

Essential Ingredients for Pancit Bihon

Before you start, it helps to know what makes this authentic pancit bihon guisado so good. You’ll be using bihon (rice noodles), a mix of pork and cooked chicken, and crunchy vegetables for texture. Then soy sauce and chicken powder build that classic savory depth.

Main Ingredients

1 lb pancit bihon (rice noodles) – rice stick noodles that soak and cook quickly for a tender, springy bite
1/2 lb pork, thinly sliced – adds rich flavor and juicy bites during the early sauté
1/2 lb cooked chicken, deboned and thinly sliced – boosts protein and keeps the cooking time manageable
1/8 lb snow peas – sweet crunch and bright color
1 cup carrot, sliced – mild sweetness plus vitamin A
1/2 small cabbage, chopped – tender-crisp texture and gentle flavor
1 cup finely chopped celery leaves – aromatic freshness that rounds out the sauce
1 onion, chopped – savory base for the sauté
1/2 tbsp minced garlic – the signature fragrance of filipino pancit
2 teaspoons chicken powder – quick umami seasoning for a chicken-like depth
5 tbsp soy sauce – salty-savoriness and classic color
3 to 4 cups water – turns into the cooking liquid that helps coat and tenderize the noodles
3 tbsp cooking oil – for sautéing and preventing sticking

Special Dietary Options

Vegan: Replace pork and cooked chicken with plant-based strips or extra firm tofu. Use vegetable broth in place of water, and choose a chicken powder alternative labeled vegan.
Gluten-free: The rice noodles are naturally gluten-free, but check your soy sauce label for gluten-free (or use tamari). Also confirm your chicken powder is gluten-free.
Low-calorie: Keep the vegetable portion generous and consider reducing meat slightly. You can also aim for the lower end of the water range so the sauce clings without extra heaviness.

If you’re curious about other Filipino comfort dishes, you might also like spaghetti with sun dried tomatoes and spinach for a different flavor direction.

How to Prepare the Perfect Pancit Bihon: Step-by-Step Guide

This easy pancit bihon recipe is designed so you get the classic pancit bihon guisado texture: noodles that are tender but not mushy, and vegetables that stay crisp-tender. Follow the steps in order, especially the soaking and the liquid-evaporation timing.

Prep and Mise en Place

Start by measuring everything out. Slice the pork thinly and thinly slice the cooked chicken. Chop the onion and cabbage, slice the carrots, and finely chop the celery leaves so you can cook quickly once the wok is hot.

Step-by-Step Cooking Instructions

First Step: Soak the pancit bihon in water for about 10 minutes before using. This softens the noodles so they cook evenly later.
Second Step: Heat cooking oil in a large wok and sauté garlic and onion until fragrant.
Third Step: Add pork and chicken slices, cooking for about 2 minutes until browned and juicy.
Fourth Step: Sprinkle chicken powder and pour in water, then let simmer for 15 minutes to combine flavors.
Fifth Step: Add carrots, snow peas, cabbage, and celery leaves; simmer for a few minutes until vegetables are tender but not overcooked. Remove vegetables and meat, leaving only the liquid in the pot.
Sixth Step: Stir in soy sauce into the liquid.
Seventh Step: Add soaked pancit bihon to the pot and mix well. Cook until liquid evaporates and noodles are coated.
Eighth Step: Return vegetables and meat to the pot, then simmer together for 1 to 2 minutes.
Final Step: Serve hot. Traditionally, it’s served with a side of calamansi, and you can also pair it with bread or fried spring rolls.

Timing Tips for Noodle Success

The moment you add the soaked noodles is where the texture gets decided. Keep the heat steady and stir so the bihon absorbs the flavored liquid. If you notice the pot is still watery, continue cooking until the liquid evaporates and noodles look glossy and coated.

When you cook the noodles too long after they’re already soft, they can turn mushy. Aim for that sweet spot where they are tender and coated, then stop.

What Makes This Filipino Noodle Stir Fry Feel “Right”

Even though this is a pancit bihon recipe, it’s more than just noodles and veggies. The flavor comes from the simmered liquid with chicken powder and soy sauce, plus the aromatic celery leaves that add a fresh, herbal finish. This is why it works so well for celebrations, but it’s also easy enough for a regular weeknight.

Serving Ideas (Traditional and Everyday)

Calamansi wedges: squeeze for a tangy balance that brightens the soy-based sauce.
White bread: great for sopping up extra sauce.
Lumpiang shanghai: a crispy companion for parties and family meals.
Fried spring rolls: optional, but extra fun if you want that handheld snack vibe.

If you want a crowd-pleasing pairing for gatherings, you can also check shrimp boil skillet for another bold, shareable dish.

Dietary Substitutions to Customize Your Pancit Bihon

Protein and Main Component Alternatives

Turkey or extra chicken: Swap the pork for turkey if you prefer a lighter flavor profile. Cook times may remain similar since the goal is browning then simmering.
Seafood option: Add shrimp instead of pork or alongside chicken. Sauté briefly and avoid overcooking so shrimp stays tender.
Vegan option: Replace pork and chicken with tofu or plant-based meat strips. For extra savoriness, use vegan chicken powder or an umami-rich alternative that suits your dietary needs.
Snow peas swap: Snap peas can be used as an alternative to snow peas.

Vegetable, Sauce, and Seasoning Modifications

Vegetable swaps: Use what you have. Common additions include bell peppers (not traditional, but some cooks enjoy the extra flavor).
Broth depth: If you want a richer taste, you can replace part of the water with chicken broth, especially during the 15-minute simmer.
Soy sauce needs: For gluten-free, use tamari or gluten-free soy sauce. Keep the amount consistent so the noodle coating stays flavorful.
Noodle soaking: Noodles can be soaked in hot water or room temperature water; soak time can be adjusted as needed.

Personal note for busy cooks: if you’re short on time, prep the vegetables the night before. Then your cooking steps go much faster because everything is ready for the wok.

Mastering Pancit Bihon: Advanced Tips and Variations

Pro cooking techniques

Brown first, simmer after: The initial 2-minute cook helps flavor the meat and gives you a tastier base for the liquid.
Reserve the liquid: After removing vegetables and meat, you concentrate the sauce into a more flavorful liquid for cooking the noodles.
Stir often during noodle absorption: This prevents uneven coating and helps each strand soak up the soy-chicken flavor.
Don’t over-simmer vegetables: Keep them tender but not overcooked so the dish stays lively and not soft.

Flavor variations

Add Chinese sausage (Chorizo Macau): Slice thinly and sauté with the meat for extra flavor.
Extra tang: Serve with calamansi right before eating so the citrus stays bright.
Veg-forward style: Increase cabbage and carrots if you want more volume with less meat.

Presentation tips

Serve in a warm bowl or platter so the noodles stay glossy and steamy.
Garnish lightly with extra celery leaves or sliced onions if you want a fresh, green finish.
Keep calamansi on the side so each person can adjust the tang.

Make-ahead options

Prep vegetables ahead: Chop and slice, then refrigerate in sealed containers.
Cook the meat base early: You can brown the pork and chicken, then refrigerate briefly while you prep noodles and veggies.
Reheat gently: Follow the reheating tips in the storage section to keep noodles from drying out.

How to Store Pancit Bihon: Best Practices

Proper storage keeps your pancit bihon safe and tasting fresh. The key is cooling it correctly before sealing and refrigerating. Also, try not to leave it at room temperature too long.

Refrigeration

Let pancit cool to room temperature before placing it in an airtight container.
Refrigerate for up to 5 days.
For food safety, pancit can be left at room temperature for up to 2 hours before refrigeration.

Freezing

For longer storage, freeze pancit and reheat by microwaving after thawing.
Cover the container during reheating to retain moisture.

Reheating

Microwave: Reheat portions covered with a damp paper towel for 1 to 2 minutes, stirring halfway. Add a splash of water or broth if needed.
Stovetop: Stir-fry in a bit of oil over medium heat for 3 to 5 minutes.

Meal prep considerations

Portion into smaller containers so you reheat only what you need.
If the noodles seem dry after reheating, add a small splash of water and stir until glossy.
Always check for off smells before eating; discard if unsure.

For more practical meal planning ideas, you can also browse baked chicken breast to pair protein prep with noodle nights.

FAQs: Frequently Asked Questions About Pancit Bihon

What is pancit bihon?

Pancit bihon, also known as bihon guisado, is a classic Filipino noodle dish featuring thin rice vermicelli noodles (bihon) stir-fried with proteins like pork, chicken, or shrimp, and fresh vegetables such as cabbage, carrots, green beans, and bell peppers. It’s flavored with soy sauce, garlic, onions, and chicken broth for a savory, umami taste. This dish symbolizes long life in Filipino culture due to the long noodles, making it a must-have at birthdays, fiestas, and celebrations. It’s quick to prepare, gluten-free (using rice noodles), and serves 4-6 people easily. A standard recipe uses about 1 pound of bihon, ½ pound meat, and assorted veggies, ready in under 30 minutes.

Where did pancit bihon originate?

Pancit bihon traces its roots to Chinese immigrants in the Philippines during the Spanish colonial era. The word “pancit” comes from the Hokkien phrase “piansit,” meaning “something conveniently cooked fast,” highlighting its quick preparation. Filipino adaptations incorporated local ingredients like bihon rice noodles, pork, and tropical veggies, evolving from Chinese chow mein-style dishes. Introduced in the 16th century via Fujianese traders in places like Fujian province, it became a staple in Pampanga and other regions. Today, it’s a national favorite, with regional twists like sotanghon (glass noodles) or lomi (thick noodles), but bihon remains the most popular for its light texture and versatility.

How do you make pancit bihon at home?

To make pancit bihon, start by soaking 1 pound of bihon noodles in warm water for 10 minutes, then drain. In a wok over medium heat, add 2 tablespoons oil and sauté 3 minced garlic cloves and 1 chopped onion until fragrant. Add ½ pound sliced pork or chicken, cooking until browned. Stir in 2 cups chicken broth, ¼ cup soy sauce, salt, and pepper; simmer 5 minutes. Add sliced carrots, green beans, cabbage, and optional shrimp; cook 3 minutes, then remove solids. Toss in bihon with broth mixture until liquid absorbs (5-7 minutes). Return veggies and meat, mix in green onions, and squeeze calamansi for tang. Serves 6; total time 25 minutes. Avoid overcooking noodles to prevent mushiness.

What should you serve with pancit bihon?

Pancit bihon pairs best hot with calamansi wedges for a citrusy squeeze, adding brightness to its savory flavors. Traditional sides include pan de sal (Filipino bread rolls) for sopping up sauces, crispy lumpia (spring rolls), or fried fish balls. For drinks, iced tea, buko juice, or soda cut through the richness. At parties, serve family-style with rice if needed, though it’s a full meal. For 6 servings, garnish with chopped scallions and toasted garlic bits. It’s ideal for potlucks—portable and crowd-pleasing. Nutrition tip: One cup provides about 300 calories, 15g protein, making it balanced with veggies. Link to our lumpia recipe for the perfect combo.

How do you store and reheat pancit bihon?

Cool pancit bihon to room temperature within 2 hours to avoid bacteria, then store in an airtight container in the fridge for up to 5 days or freeze for 1 month. For room temp, limit to 2 hours max per food safety guidelines. To reheat, microwave portions covered with a damp paper towel for 1-2 minutes, stirring halfway to prevent drying—add a splash of water or broth if needed. On stovetop, stir-fry in a bit of oil over medium heat for 3-5 minutes. Thaw frozen portions overnight in fridge first. Always check for off smells before eating; discard if unsure. This keeps the noodles tender and flavors intact.