Pancit bihon (pansit) is the best Filipino party food when it comes to noodles. Best of all, it can also become a weekly meal in your house. It’s full of veggies, has light rice noodles, few seasonings, jammed with flavor, and there are always zero leftovers. This easy and fast recipe version will show you how to tenderize the meat for stir fry that is better than take-out.
Updated on October 4, 2025
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I went to so many Filipino gatherings in my life since childhood, and hands down, pancit was always invited to the party.
As a kid, this is my first real introduction to Filipino party food, Asian noodles, and eating colorful veggies.
So here I am today, feeding this to my kids and hoping they appreciate the mix of flavors and ingredients in this nostalgic and very common Filipino specialty.
With all said, no party table is complete, or family style feast without having pancit bihon present. I usually do a few noodle dishes for a huge gathering like this pancit, mie ayam (Indonesian chicken noodles), and japchae (Korean glass noodles). It’s a spectacular table and an international noodle feast!
What is Pancit Bihon?
Pancit bihon, also known as pansit, is a popular Filipino dish made with thin rice noodles, various vegetables, meat (such as chicken, pork, or shrimp), and flavorful seasonings.
This Filipino party food can be found at…
- birthdays
- special occasions
- potlucks
- gatherings of any kind
- and mostly seen at every celebration in the Philippines
The dish is stir-fried, resulting in a delicious and satisfying meal. Although, the oil is very low and the overall dish is quite a healthier noodle recipe.
It is loved for its combination of textures and flavors, as well as its versatility.
There are tons of ways to make pancit!
Pancit bihon can be enjoyed as a main entrée, appetizer, or as a side dish, and it can be customized with different ingredients to suit personal preferences.
What is good ABOUT Pancit Bihon
- Pancit is satisfying with rice noodles and loaded with healthy, fiber-rich vegetables and protein in every bite.
- Impress with this “must have” Filipino party food
- Easy dinner recipe and it’s so fast to make
- It showcases a quintessential Filipino dish
- Pancit is perfect for family-style sharing.
- Kid friendly
- Versatile to add different ingredients
- Colorful and yummy to look at
- This dish is always present and welcome to the party, or as the ideal potluck dish
History Of Filipino Pancit
Filipino pancit has a rich and diverse history that dates back centuries. The word “pancit” itself is believed to have originated from the Hokkien Chinese word “pian i sit,” meaning something like “convenient food” or “fast food.” This reflects the quick and easy nature of pancit dishes.
Pancit is considered one of the most popular and iconic dishes in Filipino cuisine.
It is believed to have been introduced to the Philippines by Chinese immigrants who settled in the country centuries ago.
These early Chinese settlers brought with them their culinary traditions, including various noodle dishes.
Over time, pancit evolved and adapted to incorporate local Filipino ingredients and flavors.
It became a beloved staple in Filipino households and a well recognized Filipino party food, especially during birthdays and gatherings.
Each region in the Philippines developed its own unique variation of pancit, resulting in a wide variety of styles and flavors.
You’ll find pancit (pansit) all over the Phillippines!
Symbol of Long Life
As a child, I learned quickly that noodles mean long life. It was New Years and birthdays that having noodles present was mandatory. Till this day, I practice the same idea and share this with my family and anyone else interested in knowing what noodles mean to me and in Filipino culture.
Pancit is symbolic of long life, good fortune, and abundance. Many Asians believe the representation of long noodle strands to mean long life, and the act of eating it is considered a way to bring blessings for the future.
Today, pancit is cherished and enjoyed by Filipinos worldwide. It has also gained popularity in other parts of the world as people discover its delicious flavors and unique textures.
In fact, if you are new to eating Filipino food, consider pancit as the ultimate starter dish.
The history of Filipino pancit is a testament to the cultural exchange and fusion of culinary traditions that have shaped Filipino cuisine into what it is today.
Pancit is A Top Filipino Party Food
Filipino cuisine is known for its vibrant flavors and generous portions, making it perfect for celebrations and parties.
You also have to make extra, because part of the culture is having more food rather than less, and be sure not to miss taking some home to enjoy (called baon).
Filipinos love to host and give food at the end of every get together. It’s an extra layer of the good time, and the comfort of food lasting through the take home portions.
Pancit pretty much nails it when it comes to these “requirements”. It’s party friendly, offers lots of take-home portions, and is a taste everyone can enjoy.
A List of More Popular Filipino Party Food Choices
Here are some of the best Filipino party food picks that are sure to impress your guests:
- Lechon: A whole roasted pig that is crispy on the outside and tender on the inside. It is often the centerpiece of Filipino celebrations. I’ve always loved lechon since I was a kid! I had one at my wedding!
- Adobo: A savory dish made with meat (usually chicken or pork) marinated in a mixture of soy sauce, vinegar, garlic, and spices. Cook until tender and served with rice.
- Lumpia: Filipino spring rolls filled with a variety of ingredients such as ground meat, vegetables, and sometimes cheese. Deep-fry to crispy perfection and served with a sweet and sour dipping sauce.
- Pancit: A noodle dish that comes in different variations such as Pancit Bihon (thin rice noodles), Pancit Canton (egg noodles), and Pancit Malabon (thick rice noodles). This is a stir-fry with meat, vegetables, and seasonings.
- Skewers: Filipino marinated chicken skewers are a must! Easy to eat and addictingly good.
- Authentic Kare-Kare: A rich and flavorful stew made with oxtail, tripe, or beef simmered in a peanut sauce. It is often served with bagoong (fermented shrimp paste) and eaten with steamed rice.
- Sisig: A sizzling dish, traditionally made from parts of a pig’s head (such as cheeks and ears) that are seasoned, grilled, and then chopped into very small pieces. Nowadays, you can find sisig with pork belly, chicken, mushrooms, and tofu! It is usually served on a hotplate and enjoyed with rice.
- Bicol Express: A spicy dish from the Bicol region made with pork, chili peppers, coconut milk, and shrimp paste.
- Empanada: A turnover pastry filled with a savory mixture of ground meat (usually beef or chicken), potatoes, and carrots.
These are just a few examples of the best Filipino party food picks. There are so many more to choose from. Enjoy the celebration!
INGREDIENTS In Authentic Filipino Pancit Bihon
Pancit bihon typically includes the following ingredients and this particular recipe is super easy and light.
This Filipino pancit bihon recipe is more “classic” and represents the essentials.
If you use these ingredients, your dish will never be mistaken for anything other than pancit bihon.
Once you land this foundational recipe, you can add different meats, seafood, and enjoy its’ versatility.
- Thin rice noodles (bihon)
- Chicken Breast and Pork Shoulder – You can also add shrimp. You can also make it vegan and omit the meat.
- Carrot
- Green Cabbage
- Snow Peas
- Celery
- Garlic
- Onion
- Soy sauce
- Oyster Sauce – I used a vegan and gluten free oyster flavored sauce and it was perfect. I also have used regular and that works well too.
- Cooking oil
- Ground black pepper
- Chicken broth
- Green Scallions
- Lemons – Make into wedges as a garnish. If you have calamansi, that’s even better.
Additional ingredients and seasonings may differ depending on personal preferences, how your own mama made it, and regional variations.
Feel free to customize your pancit bihon recipe to suit your taste!
What are Bihon Noodles?
Bihon noodles, also known as rice stick noodles or vermicelli noodles, are thin rice noodles commonly used in Asian cuisine, particularly in Filipino dishes like Pancit Bihon and other noodle dishes and soups.
These rice noodles are very absorbent and perfect for soaking up flavors.
Bihon rice stick noodles, made from rice, cornstarch, and water, result in a translucent and delicate texture when cooked. They are gluten free.
At the store they will say rice noodles, rice stick noodle, and rice vermicelli.
Do I need to Soak the Rice Noodles?
No.
You don’t have to soak the noodles. It’s not mandatory. In fact, you can actually go straight into cooking and save time by not soaking the noodles.
I find it to be unnecessary and I’ve made this dish with soaking noodles and I didn’t find the outcome to be significant.
Simply ensure you use enough liquid, be sure the pan is hot, and put a lid on it.
Having a lid on will seal the noodles in the heat and steam, and will help the noodles soak all the broth up and soften up.
Do not remove the noodles from the heat until they are translucent and have absorbed all the broth.
Adding a little more broth if you need to is okay to help cook the noodles completely through.
Are Rice Noodles Healthy?
Rice noodles can be a healthier alternative to other types of noodles, depending on one’s dietary needs and preferences.
Here are some points to consider when it comes to the health aspects of rice noodles:
- Gluten-Free: Rice noodles are naturally gluten-free, making them suitable for individuals with gluten sensitivities or celiac disease.
- Low in Fat
- Calorie Content: The calorie content of rice noodles can vary, but in general, they tend to be relatively low in calories.
- Nutrients: Rice noodles contain some essential nutrients, such as iron and B vitamins. However, the nutrient content can vary depending on the brand and preparation method. It’s always a good idea to include a variety of nutrient-rich foods in your overall diet.
- Healthier Cooking Methods: When preparing rice noodles, it’s important to consider the cooking methods used. Stir-frying or lightly sautéing rice noodles with a variety of vegetables and lean proteins, such as in this pancit recipe, can make for a healthier meal compared to deep-frying. Additionally, incorporating plenty of vegetables and protein will boost the nutritional value of the dish.
With all said, keep note that overall dietary balance and moderation are key to maintaining a healthy lifestyle. Consult with a healthcare professional for your specific needs if necessary.
EQUIPMENT
- Large Braiser Pan or Wok: A large pot or wok is essential for stir-frying the noodles and ingredients. I love the braiser pan I use that is enameled cast iron and it sears the meat perfectly and also has a lid.
- Cutting Board
- Knife
- Long Metal Tongs
- Serving Dish: A large serving dish or platter is needed to present the cooked Pancit Bihon.
HOW TO MAKE Pancit Bihon
Prep the Meat and How to Tenderize Meat
The key to an amazing pancit is to tenderize the meat! This is such a game changer.
How to tenderize meat with baking soda is very simple.
The ph of the baking soda loosens the bonds in the protein and once the meat is stir fried, it sears beautifully and has such a tender, takeout style texture that delivers a yummy bite with each meaty morsel.
- Take the meat, pork shoulder and chicken breast, and use scissors or a sharp knife to cut into small, bite-size pieces.
- Dust the meat with baking soda. Lightly dust, do not over-coat the meat.
- Refrigerate for 20-25 minutes.
- Wash the baking soda off well.
- Pat the meat dry with paper towel.
The meat is now ready for the stir fry.
Cut your veggies while the meat is in the fridge.
- Prep everything first (mise en place). Cut the vegetables uniformly with thin slices (cutting is important). Mince the garlic. Have the meat ready.
- Premix the sauce of soy sauce, oyster sauce, and chicken broth into a small bowl.
- Heat your pan or wok on high. Add oil when the pan is hot.
- Lay the meat in, allowing each morsel to touch the pan. Do not move the meat so it sears.
- Make some room in the pan, and put the garlic in. Lay the onions around the sides and in open spaces.
- Toss everything when the meat is seared.
- Add the sauce mix. It should be simmering high.
- Add the noodles.
- After two minutes, flip the noodles around. Wait a minute and begin to slowly and gently incorporate the noodles into the sauce. The noodles will begin to soften.
- Begin to gently toss the noodles for three minutes. Add black pepper.
- Add celery and carrots. Cover with a lid for three minutes.
- Remove the lid and add the snap peas and cabbage.
- Toss well. Wait until the noodles are bouncy and totally translucent.
- Do a taste test, garnish with scallions and lemons on the side, and that’s it!
NOTES
- Cutting the veggies uniformly is essential. Thin slices, julienne, and on the diagonal works well. As a result, each bite will have a nice mix of flavors and pleasant bite.
- Use fresh veggies.
- Do NOT overcook the veggies.
- Add more broth, tablespoon by tablespoon, as necessary.
- Another key point, is do not burn your noodles.
- Remember to cook the noodles till they are see thru. Do a taste test.
- Do not add too much sauce either, or else you’ll have soggy noodles.
- Remove noodles once they are done. Do not over cook them.
- Serve and enjoy right away.
- Do not add more salt. It already has salt in the sauce.
ADD INS AND VARIATIONS
Pancit Bihon is a versatile dish. Customize yours with different ingredients.
- add shitake mushrooms
- add big sized shrimp like in Surf n’ Turf Pancit Canton
- add egg garnish
- remove the meat and make it simple, vegetarian pancit bihon
- add Chinese sausage
- sprinkle Fish sauce (optional) – Use in place of salt. Adds a very nice umami, salt, savory seasoning.
- Sliced Chilies – garnish (optional)
More Kinds of Pancit
- Pancit Bihon Guisado: This is the classic and most common version of Pancit Bihon. It is very similar to this exact pancit recipe, but to make it really “guisado” you will need to add Chinese sausage and shrimp. Garnish with egg to take it next level.
- Pancit Bihon Canton: This variation combines thin rice noodles (bihon) with thick egg noodles (canton). It creates a heartier and more filling dish with a mix of textures.
- Pancit Bihon Malabon: Originating from the city of Malabon in the Philippines, this version of Pancit Bihon is known for its thick rice noodles (bihon malabon) topped with a rich and savory sauce. It is commonly garnished with various seafood like shrimp, squid, and smoked fish flakes.
- Pancit Bihon Sotanghon: Thin rice noodles (bihon) are combined with glass noodles (sotanghon). I love this kind!
- Pancit Bihon with Lechon Kawali: This has crispy fried pork belly (lechon kawali) as a topping. So sarap!
These are just a few examples of the different types of Pancit Bihon you can explore. Experiment with your own variations and enjoy your culinary adventures with Pancit Bihon!
What other Dishes to serve with Pancit Bihon
Here are some ideas for what you can serve with Pancit Bihon to complete a party buffet table:
- Plain Jasmine Rice: This is a must for any Filipino-style meal.
- Lumpia: Lumpia is a popular Filipino spring roll that makes a perfect appetizer.
- Filipino BBQ Skewers: Grilled Filipino BBQ skewers, also known as “inasal and inihaw (if skewered)” are a flavorful addition to Pancit Bihon.
- Fried Chicken
- Fresh Salad
- Bok Choy: Mustardy greens pair nicely with the meats in this dish.
- Chicken Adobo: Chicken Adobo is another traditional Filipino dish that can tie together the entire menu.
- Filipino Fruit Salad with natural ingredients is an awesome dessert to complement Filipino noodles.
- Filipino macaroni salad is an ideal side dish.
How to Serve and Safely Store Pancit
Food poisoning is serious. Handle this noodle dish properly, with attention to the temperature and duration of time it’s left out.
#1 Serve pancit right away.
If you are doing a potluck or party, use a container with heating to keep the dish fresh. Plan to have it consumed within TWO hours max for best freshness.
To store Pancit Bihon and keep it fresh for later consumption, follow these simple steps:
- Do NOT wait for the pancit to cool down on the table. Just put it in the refrigerator right away with a mat underneath. You want to cool it as fast as possible to 39 F within two hours. If you are letting it sit out, and the environment is especially already warm, the chance of bacteria growing goes up. Unless you are eating it in the next two hours, store it in the refrigerator.
- Transfer to an airtight container: Place the Pancit Bihon in an airtight container. You can use a large glass container with tight-fitting lid. Pyrex is my go-to brand.
- Refrigerate: Store the container of Pancit Bihon in the refrigerator to keep it fresh.
- Consume within two days: Pancit Bihon is best consumed within 2 days of preparation. After that, the quality and taste may start to decline and the veggies get too soft.
- Reheating: When you are ready to eat the stored Pancit Bihon, you can reheat it in a pan on the stovetop or in the microwave. Add a splash of water or broth if the noodles have dried out slightly.
Note: It’s important to practice proper food safety guidelines when storing leftovers.
If you notice any signs of spoilage, such as off odors or unusual texture, discard the dish!
Questions
Can I store leftovers?
Yes, please read above how to properly handle pancit. The leftovers store well, and are good for a day or two. Reheat in microwave or stovetop. Add some broth or water if needed.
Can I make this vegan?
Yes definitely. Omit the meat, use vegan oyster sauce, use vegetable broth, and it’s vegan.
Can I make this gluten free?
Yes use GF soy sauce and GF oyster sauce. Rice noodles are GF.
Classic Pancit Bihon with Very Tender Meat
Equipment
- Large braiser pan or Wok
- bowl
Ingredients
- ½ lb Pork Shoulder trim fat; cut in small bite size pieces
- ½ lb Chicken Breast one medium breast; cut in small bite size pieces
- 2 tsp baking soda dusting to tenderize meat
- 2 tbsp neutral oil
- 8 oz Rice Stick Noodles bihon rice noodles
- 2-3 cloves garlic minced
- ½ large yellow onion long strips about 2-3" inch long
- 1 small carrot julienne
- 2 celery stems cut a quarter inch thick; straight or on the diagonal
- ¾ cup snow peas cut ends off
- ¾ cup green cabbage slice long 3" strips
- ground black pepper to taste
Sauce Mix
- ¾ cup chicken broth
- 2½ tbsp soy sauce
- 1 tbsp oyster sauce
Garnish
- lemons or calamansi wedges; garnish
- green scallions thin slice; garnish
Instructions
Tenderize the Meat with Baking Soda
- Cut the meat in small, bite size, little morsels.½ lb Pork Shoulder, ½ lb Chicken Breast
- Dust with baking soda and then refrigerate for 20-25 minutes.2 tsp baking soda
- Remove from the refrigerator and wash the baking soda off the meat with cold water using the strainer.
- Pat dry very well with paper towel. Set aside.
Make Pancit
- Mix the soy sauce, oyster sauce, and chicken broth in a small bowl and set aside. This is your sauce mix.¾ cup chicken broth, 2½ tbsp soy sauce, 1 tbsp oyster sauce
- Heat pan or wok very well. Then, add oil.2 tbsp neutral oil
- Lay the meat down, letting the meat sear on one side. Do not move the meat.
- After a minute, make some space and add the garlic. Place the onions along the sides and in spaces.2-3 cloves garlic, ½ large yellow onion
- Begin to toss when the meat looks seared, using the long metal tongs.
- Add the sauce, the sauce should be simmering. Then add the rice noodles. In few minutes flip the noodles and incorporate them into the broth.8 oz Rice Stick Noodles
- Toss the noodles, they should begin to soften. Add the carrots and celery and close the lid.1 small carrot, 2 celery stems
- Remove the lid and toss the noodles, continuing to soak the sauce up. Sprinkle ground black pepper.ground black pepper
- Toss the noodles with your tongs until they are bouncy and translucent. Add a tablespoon of broth if necessary.
- Add the snow peas and cabbage and mix. Taste test and ensure noodles are see thru. The noodles should have absorbed all the liquid. Once the noodles are softened, remove from heat.¾ cup snow peas, ¾ cup green cabbage
- Garnish with thin sliced scallions.green scallions
- Serve with lemon wedges or calamansi and enjoy.lemons or calamansi
Notes
- feel free to customize your way
- make it spicy by adding chili sauce on side
- make it for a party and double the recipe
- garnish with egg
- add shrimp
- add Chinese sausage
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