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Plate-of-Filipino-Pancit-Bihon

Classic Pancit Bihon with Very Tender Meat

The textures are so perfect in this rice noodle dish that is savory, filling, and a healthier option with lots of colorful veggies. This Filipino party food is a must try, anytime, but always be sure to have one for your next get together.
5 from 1 vote
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Course: Appetizer, brunch, Dinner, Entree, lunch, Main Course, Noodle, Pulutan, Side Dish, Snack
Cuisine: Filipino
Keyword: 30 minutes or less, asian recipe, chicken breast, easy recipes, filipino food, Filipino recipes, noodles, pancit bihon, pancit recipe, party food, pork shoulder recipes, rice noodle, snow peas, stir fry
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 527kcal

Equipment

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

Serving Suggestions:
  • 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
 
Nutritional values are estimates and will vary on brands chosen, amounts, ingredients used, and preparations. Please use your personal nutritional calculator for more exact amounts. RLF is not a certified nutritionist.

Nutrition

Nutrition Facts
Classic Pancit Bihon with Very Tender Meat
Amount per Serving
Calories
527
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Cholesterol
 
80
mg
27
%
Sodium
 
2214
mg
96
%
Potassium
 
688
mg
20
%
Carbohydrates
 
64
g
21
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
31
g
62
%
Vitamin A
 
3719
IU
74
%
Vitamin C
 
26
mg
32
%
Calcium
 
63
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.