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Filipino Pansit Bihon

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A delightful stir-fried rice vermicelli dish that captures the heart of Filipino cuisine with its harmony of flavors, textures, and vibrant ingredients.

Ingredients

  • 8 oz (about 225 g) bihon (rice vermicelli noodles)
  • 2 tbsp neutral oil (peanut, vegetable, or canola)
  • 1 lb (450 g) protein (chicken breast, shrimp, tofu)
  • 46 cloves garlic, minced
  • ½ large onion, sliced or diced
  • 2 cups mixed vegetables (carrots, cabbage, green beans, celery, snap peas)
  • 2 cups chicken or vegetable broth
  • 2 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tsp sugar
  • Salt and pepper to taste
  • Garnishes: scallions, lemon or calamansi wedges

Instructions

  1. Soak the bihon noodles in warm water or gently cook them in broth until pliable; drain and set aside.
  2. In a large skillet or wok, heat the oil over medium-high heat. Cook your chosen protein until browned and cooked through, seasoning with salt and pepper. Transfer to a bowl.
  3. In the same pan, sauté garlic and onions until fragrant.
  4. Add vegetables and cook until tender-crisp.
  5. Pour in broth, soy sauces, and sugar; stir until heated and combined.
  6. Return protein to the pan, then add noodles. Toss gently, ensuring the sauce evenly coats everything. If needed, cover and let steam until noodles finish absorbing the liquid.
  7. Adjust seasoning, garnish with scallions, and serve with lemon wedges.

Notes

  • To prevent noodles from sticking together, soak them in warm water or broth before cooking and stir-fry quickly.
  • This dish can be prepped in advance. Pre-chop vegetables and pre-soak noodles for convenience.
  • For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
  • For extra crunch, add bean sprouts or snow peas before serving.
  • For a vegan option, omit meat, use tofu, and substitute vegetable broth with tamari and vegan oyster sauce.

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