Ingredients
– 1 lb pancit bihon rice noodles for the classic noodle base
– 1/2 lb pork, cut into small thin slices for savory richness and texture
– 1/2 lb cooked chicken, deboned, and cut into thin slices to boost flavor and make it extra satisfying
– 1/8 lb snow peas for a tender-crisp crunch and freshness
– 1 cup carrot, sliced for sweetness and color
– 1/2 small cabbage, chopped to add volume and a mild, comforting bite
– 1 cup finely chopped celery leaves for that signature aromatic taste
– 1 onion, chopped for deep savory flavor after sautéing
– 1/2 tbsp minced garlic for fragrant base for the sauce
– 2 teaspoons chicken powder for quick seasoning that blends into the cooking liquid
– 5 tbsp soy sauce for umami and the classic pancit color
– 3 to 4 cups water to help simmer the meat and soften the noodles as needed
– 3 tbsp cooking oil for sautéing the aromatics and browning the meat
Instructions
1-First Step: Soak pancit bihon noodles in water for about 10 minutes. This softens the rice noodles so they cook evenly later.
2-Second Step: Heat cooking oil in a large wok and sauté garlic and onion until fragrant. Keep the heat medium to avoid burning the garlic.
3-Third Step: Add pork and chicken; cook for about 2 minutes until browned. Browning adds deeper flavor to your pancit bihon recipe.
4-Fourth Step: Add chicken powder and water, then let it simmer for 15 minutes to meld flavors. If you want a slightly lighter sauce, start with 3 cups water and add more only if needed.
5-Fifth Step: Add carrots, snow peas, cabbage, and celery leaves. Simmer for a few minutes until vegetables are tender but not overcooked. Avoid long simmering if you want that vibrant crunch.
6-Sixth Step: Remove vegetables and meat, leaving the liquid in the pot. This keeps the noodle stage from turning everything mushy.
7-Seventh Step: Stir soy sauce into the liquid. Taste gently and adjust if you like it saltier.
8-Eighth Step: Add drained bihon noodles and cook, mixing well until the liquid completely evaporates and noodles are coated. Keep mixing so the noodles soak up the savory sauce.
9-Ninth Step: Return vegetables and meat to the pot and simmer together for another 1 to 2 minutes. This brings everything together without overcooking the vegetables.
10-Final Step: Serve hot. Optional: serve with white bread or crispy lumpiang shanghai, plus calamansi for squeezing right before eating.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌭 Sauté thinly sliced Chinese sausage with meats for extra flavor.
🥕 Don’t overcook veggies – keep them crisp and colorful.
❄️ Refrigerate airtight up to 5 days; reheat covered with damp towel.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Stir-Fry
- Cuisine: Filipino
- Diet: Dairy Free
Nutrition
- Serving Size: 1/8 recipe
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 845 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 42 mg