Description
Bihon Pancit is a classic Filipino stir-fried noodle dish made with thin rice vermicelli noodles, tender chicken, mixed vegetables, and a savory soy-based sauce. Perfect for a quick and flavorful meal, it combines simple ingredients with traditional seasoning and is often served with lemon wedges for a fresh, tangy finish.
Ingredients
Protein and Vegetables
- 1 pound boneless, skinless chicken breast, sliced into bite size pieces
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 1/2 cups mixed vegetables such as carrots, cabbage and green beans, scallions, chopped bite size
Noodles
- 8 ounces bihon noodles, vermicelli noodles or rice noodles
Oils and Sauces
- 1 tablespoon peanut oil or vegetable oil
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce or 1 tablespoon soy sauce mixed with 1/2 teaspoon sugar for vegan option
- 1 teaspoon sugar
Liquids and Seasoning
- 2 cups low sodium chicken stock or vegetable stock for vegan
- Salt and pepper, to taste
- Lemon wedges (optional, for serving)
Instructions
- Cook the chicken: In a wok or a large deep skillet over medium heat, heat the oil and add the sliced chicken breast. Cook the chicken pieces until they are tender and no longer pink inside. Once cooked, transfer the chicken to a plate and set aside to keep warm.
- Cook the garlic and onions: Using the same skillet, add the minced garlic and finely chopped onion. Sauté for about 2 minutes until the garlic is fragrant and the onions become translucent, building the flavor base for the dish.
- Add the cooked chicken and vegetables: Return the cooked chicken to the skillet. Season lightly with salt and pepper. Stir in the mixed vegetables and cook for 2 to 3 minutes until they start to soften but still retain some crunch, ensuring a balanced texture.
- Prepare the sauce: Add the dark soy sauce, soy sauce, oyster sauce (or vegan alternative), sugar, and chicken or vegetable stock to the skillet. Stir the mixture well and bring it to a boil, allowing the flavors to meld and the sauce to develop.
- Add the noodles: Once the sauce is boiling, add the bihon (rice vermicelli) noodles directly into the skillet. Stir the noodles continuously to coat them evenly with the sauce. Continue cooking and stirring for about 3 to 4 minutes until the noodles are tender. Add a bit more stock or water if the mixture starts to dry out.
- Season and serve: Taste the dish and adjust seasoning with additional salt, pepper, or soy sauce if needed. Serve the Bihon Pancit hot with lemon wedges on the side, which can be squeezed over the noodles to add a bright citrusy finish.
Notes
- For a vegan version, replace chicken with tofu and use vegetable stock and soy sauce mixed with sugar instead of oyster sauce.
- Make sure not to overcook the vegetables; they should be slightly crisp to provide texture contrast.
- Bihon noodles soften quickly so avoid over-soaking before cooking.
- Lemon wedges add a fresh and tangy flavor but are optional.
- You can customize the vegetables depending on availability or preference; bell peppers or snap peas work well too.
