Filipino Pancit Bihon is a traditional Filipino dish of noodles, meat, and vegetables. This recipe makes enough for 8 to 10 full servings or 12 to 16 side servings, which also makes it perfect for meal planning!
Growing up in a Filipino household, there were a few staple dishes that I could almost always count on being served for family dinner, and also whenever we had company over. And, being a Filipino household, we had company over ALL. THE. TIME. My parents raised me with the value of feeding others, and Filipino comfort food was always at the heart of our home.
Meals almost always consisted of these classic Filipino dishes: Filipino Chicken Adobo, Lumpia Shanghai, Filipino Macaroni Salad, Filipino Garlic Rice, and Pancit. All recipes that make enough to feed a small army (or 8 to 12 people), which also makes them all perfect for meal prep!
What is Pancit?
Pancit is one of the many dishes that the Chinese brought to the Philippines over the centuries and was adapted to become a popular Filipino staple. It's a dish that consists of noodles, meat, and vegetables. If you've ever had a meal in a Filipino household, or ever attended a Filipino gathering, you've most likely been served Pancit.
Pancit Bihon vs Canton
I grew up in a family that loved making and serving both Pancit Bihon and Pancit Canton. Both are noodle dishes that contain different meats and seafood, and a variety of vegetables. The main difference between these two common types of Pancit are the type of noodles that are used.
Pancit Bihon is made with translucent, thin rice noodles (see above photo).
Pancit Canton is made with thicker egg noodles. This version is sometimes referred to as the Filipino adaptation of Chinese Lo Mein or Chinese Chow Mein.
Now, there is also Pancit Palabok and Pancit Malabon. These versions of this popular noodle dish often include pork rind, shrimp paste sauce, and smoked fish.
If you're new to the world of Pancit, this Pancit Bihon recipe is a great place to start. It's easy to make, easy to customize to your personal taste buds, and fairly forgiving.
So let's get cooking!
How to make this pancit recipe
Step 1 - Start by boiling enough water to cover the noodles and soaking the noodles until they are soft. This takes about 10 to 15 minutes. During this time, you can make the rest of the dish!
Step 2 - In a large wok or large skillet, heat extra virgin olive oil. Once the oil is hot, add the pork and cook just until it's brown on all sides and cooked thoroughly. Set the cooked pork aside on a plate or bowl.
Step 3 - Add the remaining oil to the wok, then stir in the carrots, bell peppers, sugar snap peas, and cook for 2 minutes. Stir in the onions, garlic, and ginger to the wok and cook, stirring constantly, for another 2 minutes, just until the garlic is soft and fragrant.
Step 4 - Add the pork back to the wok, and add the bay shrimp. Pour in the chicken broth, soy sauce, and oyster sauce. Stir to coat all of the ingredients, and cook for about 2 to 3 minutes.
Step 5 - Drain the noodles and add them to the wok. Use tongs to lift and stir the noodles into the vegetables and sauce and continue stirring and folding the ingredients into one another until the noodles are fully coated.
Substitutions or Additional Mix-Ins
You can use chicken instead of pork, and you can skip the shrimp completely if you prefer.
Feel free to add ½ cup of additional vegetables, such as thinly sliced green cabbage or red cabbage. My mother also swears by adding dried Shiitake mushrooms to the vegetable mixture, which adds a lovely deep, rich flavor. I rarely have shiitake mushrooms on hand, so I didn't include them in the base recipe. But please add them if you have them, and tell me what you think!
Meal Prep Storage Tips
This Filipino Pancit Bihon recipe makes enough for about 8 to 10 full main dish servings, and 12 to 16 side dish servings. It feeds A LOT of people!
That's one of the reasons I love this dish for meal prep. I make half to serve my family during the week, and I freeze the remaining half for later.
Here's how I do it: I use my FoodSaver® VS3110 Food Preservation System and FoodSaver® Microwavable Meal Prep Bags to refrigerate, freeze, and reheat this beloved family recipe. A heads up: when sealing food that has even a bit of liquid in it, as this Pancit Bihon does have some sauce, there's a removable drip tray in the FoodSaver® VS3110 that helps catch any liquid that is squeezed out during sealing. Just remember to remove the tray and clean it out right after you seal.
The Microwavable Meal Prep Bags are AWESOME because they can go straight from the refrigerator or freezer to the microwave. They are BPA-free and have ventilated sides that make them safe for reheating food. These bags seriously are a lifesaver for me during meal prep!
I store about 4 bags with 1-2 servings in each bag and refrigerate them for up to 4 days for my family to grab-and-eat throughout the week. Then I store the remaining pancit in bags in the freezer to enjoy at a later date!
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More Filipino family recipes
Filipino Pancit Bihon
- Large Wok or Large Skillet with High Sides
- Wooden Spoon
- Slotted Spoon
- 8 ounces dried rice noodles, such as Super Q Bihon Noodles
- 5 tablespoons vegetable oil, divided
- 1½ cups pork, chopped into equal small 1" pieces
- 1 medium red bell pepper, julienned
- 1 cup carrots, either shredded or julienned
- 1½ cups sugar snow peas or snap peas, sliced in half
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1½ cups fully cooked, frozen bay shrimp, thawed
- ¼ cup chicken broth
- ¼ cup soy sauce
- ¼ cup oyster sauce
- 3 stalks green onions, sliced diagonally (green parts only)
- Soak the noodles in a large bowl of warm to hot water and set aside. It takes about 10 minutes to be ready, but you can leave the noodles in this bowl of water soaking while you prep and cook the rest.
- In a large wok, heat 3 tablespoons of vegetable oil over medium-high heat. Once hot, add the pork and cook until the pork is browned on all sides and fully cooked through. Use a slotted spoon to transfer the cooked pork to a bowl or plate, and set aside. Drain any liquid from the wok and return it to the stove.
- Add the remaining 2 tablespoons of vegetable oil to the wok over medium-high heat, add the peppers, carrots, snow peas or snap peas, and cook for 2 minutes, stirring constantly. Then add the onions, garlic, and ginger, and stir regularly, cooking for 2 more minutes, just until the garlic and onions are soft and fragrant.
- Add back the cooked pork and add the shrimp, and stir, cooking for one minute to heat the shrimp. Pour in the chicken broth, soy sauce, and oyster sauce, and stir to combine.
- Drain the noodles. Then, using tongs, transfer the softened noodles to the wok and stir the noodles in with all of the other ingredients until the noodles are well-coated with the sauce. Allow all of the ingredients to co-mingle and cook together for 2 to 3 more minutes. Serve immediately.
This post is sponsored by FoodSaver®. All photos, recipes, and opinions are my own.